It addresses producers of sweets, dragées, lozenges, gums, through a large variety of ingredients, separating agents and products for the improvement of shelf-life, texture and appearance. A wide range of products for surface treatment, and polishing of dragées and confectionery products. Development of tailor-made solutions for optimising production processes and lots of tailor made solutions.



Confectionery's pdf catalogue

Frutafit® & Frutalose® for sugar & fat reduction in biscuits


  • The role of fat, sugar and replacers cannot be ignored
  • Sugar and/or fat reduction results in higher biscuits with a smaller diameter
  • Replacing sugar and/or fat with Frutafit® CLR has a positive effect on the biscuit dimensions
  • Additional replacers, especially FOS, have an additional positive effect
  • Frutafit® CLR recommended for both sugar and fat replacement in sheet-and-cut short dough biscuit
  • Replacement level with Frutafit ® CLR of 50%, other 50% filled up with ‘matrix’
  • Optionally Frutalose ® OFP can be used additionally

Most attractive claim: Less sugar, rich in fiber

Sugar in biscuit recipes is important for dough properties, flow behaviour in the oven and texture, appearance and taste of the final product.

Typical for a soft American cookie is the soft, chewy texture. Maintaining this texture over shelflife is a challenge. Frutalose® oligofructose works excellent as sugar replacer in this type of product. The water retaining capacity keeps the cookies moist and soft over shelf life.
For cake and muffin Frutalose® oligofructose is recommended for replacing sugar up to 50%. These cakes and muffins with only half of the sugar level of the reference are slightly less sweet, but have a very tender crumb and soft texture.



Some confection is coated with a hard crystallised sugar layer. The coating protects the candy and provides a pleasant, often colourful, appearance and a nice crunch. The coating is created by spraying many (30 – 100) thin layers of a concentrated sugar solution on the candy and then drying it. This forces the sugar to crystallise on the candy. The panning process is very time consuming.

Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively promote the formation of nuclei, the starter-points of sugar crystals. The more nuclei the quicker sugar can crystallise and the smaller the average crystal size. This effect has remarkable effects on panning confectionery, on the processing as well as on the end-product,

Technical notes of sucrose esters in panning confectionery:

1. Shorter production time (9 -19% shorter)
2. Smoother surface (after the engrossing step)
3. Whiter appearance (replacing TiO2)
4. Less permeable layer
5. Helping/replacing gum arabic
6. Application with polyols (sugar free confectionery)

Sucrose esters can reduce of 12% coating times. Furthermore, the finished product has a smoother and whiter surface.

the smoother surface after panning with sucrose esters in the solution. Addition of sucrose esters results in a much smoother surface after the engrossing step. This could make the (even more time consuming) smoothening step no longer necessary, or at least reduce the smoothening step.

A white colour after the engrossing step will brighten the colours that are used in the outer layers. TiO2 is often used to whiten the coating. However many companies try to find a replacement for TiO2, because of its chemical name and the fact that it contains nano-particles.
Addition of sucrose esters to the panning solution will result in a whiter coating. Sucrose esters can replace TiO2.
When sucrose esters are used in the outer, coloured layers, the colour of the sweets will be slightly fainter. Besides the effect on the colour, sucrose esters do not have the coarsening effect on the coating like TiO2 does.

The effect of quicker crystallisation of sugar by sucrose esters, results in a larger number of smaller crystals. This improved sugar matrix is more stable, and much less permeable.
As well as from the inside as from the outside, substances like colours absorb quickly through the sugar coating.
Sucrose esters prevent this permeability. The colour remains on the outside of the candy, instead of moving to the inside where it is not visible. Colours from the inside (think of chocolate) will stay inside. Gum arabic is used for this reason as well. The effect of sucrose esters on the permeability of the sugar coating offers the possibility to (partly) replace gum arabic by sucrose esters

Gum arabic is used as a pre-coating before panning takes place. Gum arabic has several functionalities, like forming a film around the centre that is water tight and oil tight.
Using sucrose esters in the sugar coating makes the use of a gum arabic pre-coating less necessary. Sucrose esters make the sugar coating less permeable for water and oil soluble substances. When gum arabic pre-coating is used, sucrose esters reduce the absorption through the coating when the pre-coating is damaged.

Panning tests were performed with Isomalt and Maltitol. These tests indicate the similar results as sugar panning; shorter panning time (approx. 13 - 17% shorter), smoother surface, quicker closing of lips, whiter colour and comparable crunchiness.