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
0.05-0.1% Sisterna SP70 on the binder syrup
Sisterna's advice
Other Confectionery Products
Find Your Local Distributor
Sisterna maintains a sales and promotion distribution network throughout Europe and the US. These exclusive distributors are frequently trained and updated with the latest developments and can thus provide technical help alongside the standard things such as brochures, samples and products.