Manufacturers, Exporters, Suppliers of Viscosity Reducer in India

Viscosity Reducer

“Reduce Viscosity. Improve Flow. Maximize Recovery.”

One of the major challenges in sugar processing is the high viscosity of syrup and massecuite during the crystallization stage. Increased viscosity slows down crystallization, reduces centrifugation efficiency, and causes higher sugar losses in molasses, directly impacting production and profitability.

Technical Overview
Viscosity Reducers are specialized chemical additives formulated to lower the viscosity of sugar syrups and massecuite without altering their chemical composition. By improving fluidity and crystal mobility, they help achieve better crystallization, faster centrifugation, and higher sugar recovery.

Functions of Viscosity Reducers
Reduce viscosity of massecuite and syrup.
Enhance crystal growth and mobility.
Improve centrifuge separation efficiency.
Minimize sugar losses in final molasses.
Enable smoother handling and processing.
Applications in Sugar Processing.
Syrup concentration stages.
Crystallization pans.
Massecuite handling systems.
Centrifugation units.

Key Benefits
Higher sugar recovery from molasses.
Improved throughput and cycle efficiency.
Reduced energy consumption and processing time.
Lower residual sugar in molasses, improving profitability.
Cost-effective solution with low dosage requirement.

Why Choose Our Viscosity Reducers?
Tailor-made for sugar industry requirements.
Food-grade, safe, and effective formulations.
Compatible with other process chemicals.
Extended equipment life with fewer corrosion issues.
CSupported by expert technical guidance and dosage optimization.

Conclusion:
Viscosity Reducers play a crucial role in enhancing sugar recovery and processing efficiency. By lowering massecuite viscosity, they ensure better crystallization, faster separation, and improved profitability, making them an essential additive for modern sugar mills.