Sugar Juice Preservatives

Juice Preservatives

Control Microbiological losses in mills, Dorr, Oliver Filter & Muddy juice


In sugar industry due to long stoppages and thereby the stagnatiion of juices at the clarifier, the growth of bacteria is some times required to be arrested with the help of SUCROCID* J series preservatives. Synmac's newly developed biobased SUCROCID* J series preservative chemicals are those which prevent the growth of bacteria in a particular medium. 


SUCROCID* M series are more effective use of biocide for inhibition of microbial activities during sugar processing at juice purification stage; when added to juice/syrup having a pH value below 5.5. Higher juice temperatures (up to about 65°C) will also increase its effectiveness.


Products Chemistry Applications TDS SDS

    Sugar Juice Preservatives

    SUCROCID* J Methyl-4-hydroxybenzoate

    SucroCid* J is a complex organic solution for prevention of microbial degradation of juice. SucroCid* J juice preservator for reducing microbiological contamination in cane sugar juice to be used as a preservative during mill shutdown. It is recommended that SucroCid* J to be used as efficient preservative for sugar juice, concentration needed will depend on the storage time required.

    SUCROCID* MJB Bio-enzymes and natural neutral carriers

    SucroCid* MJB is a organic liquid MUDDY JUICE BIOCIDE (MJB) to inhibit microbial activities during sugar processing at the juice purification stage. Mud is the perfect medium for development of microorganisms,Thermophillic bacteria grow in 125°C (257°F)  this temperature does not have the ability to kill in ordinary bocide. SucroCid* MJB bocidas have been especially developed for muddy juice, which allows approximately 95% of bacteria in high temperatures and eliminate sucrose losses at this stage.

    SUCROCID* V beta-lactam antibiotics

    SUCROCID-V is antibiotics controlling bacterial contamination of sugar solutions during the processing of cane sugar. SUCROCID-V antibiotics for the bacteriostasis of processed sugar solutions is that they are somewhat thermolabile and become inactivated under the thermal conditions obtaining during evaporation of the clarified syrup and drying of the crystals. There is thus no danger of developing an immunity to the antibiotic from continued ingestion of the sugar.