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Viscosity Reducers

These organic chemicals have been exclusively developed tor lowering the viscosity ot massecuites in the pan.

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These organic chemicals have been exclusively developed tor lowering the viscosity ot massecuites in the pan. By reducing surface tension, they improve boiling etticiency, crystallization, centritugation and exhaustion ot molasses —aII resulting in improved sugar crystals and sugar recovery. Benefits: Improved fluidity. Reduced boiling time. Improved circulation.

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