Extracting additional sugar from beet molasses is possible through molasses desugarization. Many foods, including molasses, were once treated with sulfur dioxide as a preservative, helping to kill off molds and bacteria.
This exploits industrial-scale chromatography to separate sucrose from non-sugar components. Sulfur dioxide is also used as a bleaching agent, and helped to lighten the color of molasses.
Only the syrup left from the final crystallization stage is called molasses.
Intermediate syrups are called high green and low green, and these are recycled within the crystallization plant to maximize extraction.
Its juice is extracted, usually by cutting, crushing, or mashing.