Viscosity Reducer

Viscosity reducer is used as a pan aid to reduce surface tension of viscous materials like massecuite. The organic & inorganic chemicals present in the massecuite affect pan boiling and cause sucrose loss.

Dew polymer based viscosity reducer enhances the exhaustibility of massecuite & increase circulation of low grade massecuite, resulting in greater fluidity and reduces the boiling time. It improves boiling efficiency, crystallization, centrifugation and exhaustion of molasses resulting in improved sugar crystals and sugar recovery.

Dew viscosity reducers are organic chemicals, exclusively developed for lowering the viscosity of massecuites in the pan. By reducing surface tension, they improve boiling efficiency, crystallization, centrifugation and exhaustion of molasses all resulting in improved sugar crystals and sugar recovery.

The advantages of using viscosity reducer are:

  • Improved centrifugation efficiency
  • Improved boiling time, circulation and fluidity
  • Improved sugar color
  • Better exhaustion of molasses
  • Reduced sugar losses and improved recovery

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