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.
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.
0.05-0.1% Sisterna SP70 on the binder syrup