Sugar Syrup Clarification

The production of soft drinks not only requires the filtration of the water used, but also that of the syrup. The quality of the fruit syrup used to produce a soft drink is crucial to ensuring a high-quality, flavoursome product that is both visually appealing and of the desired taste.

There are various stages to the filtration of syrups to ensure only the highest quality product is produced. A clarification stage using trap filtration removes crystals and particles that have formed during the production of the syrup. This includes the removal of any bulk solids including fruit fibres, sediments and gels also. A final stage filtration then removes any harmful microorganisms and contaminants before the syrup can be added to the water during the blending process.

Treatment Process

1

Coarse Particle Removal

When source water is particularly dense with large solids, it calls for a solution of filtration to withstand higher flow rates and utilise higher surface areas to rid water of heavily populated particles.

2

Particle Removal

Our cartridges offer outstanding absorption of sediment, dirt, sand and scale flakes to prevent filtration systems from blockage and microorganism growth.

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