Magnesium oxide is used for the neutralization of the sugar beet juice and raw cane as well as for the reduction of evaporator scaling. Traditionally either sodium carbonate or sodium hydroxide has been used to raise the pH of the juice during the second carbonation stage. Magnesium oxide has now been accepted by the industry as it offers the following benefits:
- Improved yield
- Better pH control
- Reduced scale formation
- Safer and easier handling
View the detailed presentation of the aforementioned benefits accompanied by scientific detail and cost comaprison.