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Seals Medium & Seals Milk Sugar Lactose

Milk Sugar Lactose

Milk sugar or lactose consists of two interconnected sugar molecules: glucose and galactose. Lactose is a crystalline, colourless substance with a sweet taste, milk sugar is less soluble in water than other sugars. When heated or in alkaline solutions, lactose is partially converted to lactulose, which tastes sweeter than milk sugar. To prevent the sugar from crystallizing on the mechanical seal, STB GmbH has designed a double-acting mechanical seal as a dynamic variant.

The additional use of a barrier pressure vessel ensures that the sliding surfaces always remain closed, and the sugar cannot settle on the sliding surfaces. The springs are encapsulated by the medium and are always in rotation with the shaft, thus increasing the axial readjustment behaviour of the mechanical seal many times over. All components are available with a food certificate (FDA approval).

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