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The sugar industry faces several challenges that can impact sugar recovery, product quality, and overall plant profitability. One of the key challenges is the formation of dextran in sugar juice, which leads to sucrose losses, reduced juice purity, increased viscosity, and lower sugar recovery. Additionally, slower crystal growth and the formation of elongated or needle-shaped crystals can result in crystal losses during centrifugation, hinder M/C purging, and increase wash water requirements. High viscosity and blocked crystal faces can also cause incomplete crystallization, creating difficulties in drying, conditioning, and storage of refined sugar.
Enzydex
Form: Liquid
Appearance: Brown
Key Benefits
- Hydrolyses dextran to support effective dextran management
- Reduces process viscosity caused by dextran accumulation
- Improves clarification efficiency
Enzylase
Form: Liquid
Appearance: Brown
Key Benefits
- Improves clarification and filtration efficiency
- Reduces juice viscosity for smoother processing
- Enhances pan boiling performance
Ecodex
Form: Liquid
Appearance: Amber to Brown
Key Benefits
- Hydrolyses dextran during sugarcane juice processing
- Reduces viscosity for smoother operations
- Improves crystallization efficiency
Bactosafe I & II
Form: Liquid
Appearance: Watery
Key Benefits
- Effective control of microbial contamination in sugar processing
- Helps reduce sucrose losses caused by undesirable microbial activity
- Minimizes purity drop across process streams
Enzymol Protect Advance
Key Benefits
- Helps prevent sugar loss during molasses storage
- Helps prevent caramelisation and furfural formation
- Helps prevent foaming
Enzysweet
Form: Liquid
Appearance: Off white
Key Benefits
- Effectively controls microbial contamination
- Helps reduce inversion losses
- Supports improved juice purity and process efficiency
Catfloc -J
Form: Granulated Free-Flowing Powder
Key Benefits
- Improves juice clarification efficiency
- Promotes faster settling of suspended solids
- Enhances filtration and dewatering performance
Enzycolor GO (J/R)
Appearance: Clear, Viscous, Colourless to Yellow Liquid
Key Benefits
- Supports higher sugar yield with reduced colour and turbidity
- Provides 15–25% final sugar colour reduction in juice
- Provides 35–45% colour reduction in melt
Pan Shiner
Form: Liquid
Appearance: Clear colorless
Key Benefits
- Improves sugar crystal hardness and structure
- Supports better crystal structure
- Enhances sugar crystal lustre
ViscoPan 100
Form: Viscous Liquid
Appearance: Yellow colored liquid
Key Benefits
- Improves fluidity and reduces viscosity of massecuite
- Reduces boiling time in vacuum pans
- Enhances brilliance and quality of sugar crystals