Influence of crystallizing agent on sugar quality.

Background: One of the important processes in sugar production is massecuite boiling. The intensification of this process is possible by reducing the boiling time and thus improving the quality of the finished product. This study examines the methods of massecuite boiling by using different types of crystal formers: powdered sugar, a standard factory suspension, and the crystal former "Ester K 01", as well as a comparison of their direct effects on the quality of the finished product.