Highly viscous massecuite in the crystallization station can cause uneven heating, leading to sugar burning and poor crystal formation. To address this, our viscosity modifier can be applied to reduce viscosity, prevent sugar burns, and improve crystallization. Its use enhances the mobility of sugar liquor, ensuring more even heat distribution.

We provide viscosity modifiers specifically for the sugar crystallization process. Our products are Halal-certified, safe for food applications, and free from allergens and GMOs, giving customers confidence in their operations.