VISCOSITY REDUCER
Date : 20/04/2023
The special chemical was designed to work on reducing the viscosity of massecuite and syrup by reducing the surface tension, leading to a decrease in viscosity in sugar juice.
Products
๐ Tacelene chem 3007
Higher viscosity has the greatest deterrent effect in sugar boiling operations. Besides, viscosity affects heat transmission in a vacuum pan. Plus, the growth of crystals is much retarded in the viscous medium, and as viscosity increases, the circulation of the m/c decreases.
Benefits
๐ Improving sugar boiling operations
๐ Reducing energy consumption and costs
๐ Improving the heat transmission in a vacuum pan
๐ Improving the growth rate of sugar crystals