The non-ionic surfactant reduces viscosity and surface tension in honey and cooked dough. It acts as an emulsifier for waxes, gums, and dextran from old canes. It is used to depute process materials to reduce the purity of final molasses.
Honey, Molasses, Sugar
Etilen Diamino Tetraacetato de Sodio
A mixture of Isothiazolinones
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