The practice in cane sugar factories has proved that the new technology for syrup floatation clarification can decrease SO2 residual remarkably in white granulated sugar and improve its edible safety.

• 糖厂的生产实践证明,糖浆气浮新技术可以大幅度地降低糖浆中SO2的含量,从而降低白砂糖SO2含量,提高其食用安全性。