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 and reduces stickiness of the product to equipment.
| Functionality/Benefit | Sisterna's advice: |
| • Stability binder syrup •Stickiness reduction • Shelf life extension • Neutral flavour profile |
0.05-0.1% Sucrose esters on the binder syrup.
For more details obtain: Technical Note: Brochure: |
