Defoamers for beet sugar processing

We supply Struktol antifoam products customised for different stages of sugar production and can prevent foam formation as well as destroy existing foam.

Foam formation is a common issue during beet sugar processing, caused by foam active substances like proteins and sugars. The occurrence of foam depends on process conditions, beet quality, and diffusion techniques used. Process temperatures and water circulation dimensions also influence foam generation.

For a smooth factory process the prevention of foaming is recommendable. Struktol antifoam products show good performance in both acidic and alkaline areas. The necessary dosage quantities vary and depend on different factors.