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Industrial sugar defoaming agent is an additive widely used in the saccharification industry. Its main function is to inhibit the generation of foam in syrup and sugar liquid, aiming to improve production efficiency and product quality. Industrial sugar defoaming agents are mainly used in all aspects of the sugar product production process, including sugar production, syrup preparation, candy manufacturing, etc. Defoaming agents can be used to prevent foaming when sugar is boiled, reduce foaming during syrup stirring and filtering, and control foaming in sugar manufacturing to ensure product quality and stability. Next we will enumerate the advantages of defoaming agents and their necessity in making syrup.

The advantages are as follows:

1. Accurately control foam: In the sugar production process, the occurrence of foam will affect process operations and equipment operation, and will also have a certain impact on the quality of sugar products. At this time, the defoaming agent can effectively inhibit the generation of foam and greatly reduce the foam problem.

2. Improve production efficiency: The presence of foam will increase the liquid volume, thereby increasing the thickness of the syrup foam layer, reducing the syrup loading, and affecting the transportation and processing efficiency of syrup. The use of defoaming agents can reduce the thickness of the foam layer and improve process operation efficiency.

3. Improve product quality: Foam easily captures impurities and microorganisms, thereby affecting the purity and quality of sugar. The use of defoaming agents helps remove foam and reduce the presence of impurities and microorganisms, thereby improving the purity and quality of sugar products.

In terms of necessity:

1. Improve production efficiency: The existence of foam will increase the complexity and time consumption of process operations, and the use of defoaming agents can significantly improve production efficiency and solve the foam problem.

2. Ensure product quality: Sugar products need to maintain a certain degree of purity and quality. The foam will absorb microorganisms and impurities in the syrup, affecting product quality. Therefore, the use of defoaming agents is crucial to ensuring product quality.