Cereal Bars

Sticky bars

Stickiness can be a difficulty in the production of cereal bars. The product sticks to the transportation belts or the cutting equipment causing loss of product and more frequent production stops for cleaning.

Sisterna sucrose esters

Sucrose ester eases the mixing of fat into the binding syrup. The small oil droplets that are created, with the help of sucrose esters, act as a release agent. We have proven that sucrose esters truly reduces stickiness of the binder syrup and thus the cereal bar to the production lines.

Benefits 

• Stability binder syrup
• Stickiness reduction
• Shelf life extension
• Neutral flavour profile

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