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  Optimization of Sugar Crystallization with Viscosity Reducer Technology Efficiency in the crystallization process significantly affects sucrose recovery and energy consumption in the sugar industry. This stage requires special attention because it directly impacts the plant’s profit margin. One of the main challenges in this process is the high viscosity of syrup, particularly under high […]

Enhance Clarity, Reduce Color, and Upgrade Your Sugar Quality! ✨ High color levels in syrup can reduce efficiency, affect product appearance, and lower the overall quality of your sugar production.   With Acme Decoloring Agent, you can significantly reduce syrup color—achieving up to 52% color removal at only 100 ppm, as demonstrated in the performance