Massecuite viscosity reduction for sugar industry

Massecuite viscosity reduction for sugar industryThe massecuite viscosity is increased by the presence of minute air bubbles. The surface active nature of KemTalo® Surf PG causes these bubbles to collapse and prevents them from reforming, thus improving heat transfer and making the massecuite more mobile. Increased massecuite mobility reduces the pan boiling time and helps reduce color increase and sucrose destruction. 

 Key features & benefits

  • Improved heat transfer
  • Faster migration of sucrose molecules to the crystal



 Related news & events