The fruit bars were introduced as an alternative for a healthy balanced diet. However, the greatest difficulty for its preparation consists in the combination of the ingredients to obtain a product with flavor, texture and acceptable appearance. The research objective was to verify the sensory acceptability of fruit bar using Hymenaea courbaril xyloglucan as an emulsifier. Three bars fruit were prepared, These bars contained: banana flour and was used two types of emulsifiers: xyloglucan and lecitin. For negative controll was used water in one of this. Only the bar contained xyloglucan resulted in a solid phase therefore these were used for sensory analysis. These analysis was performed with 60 tasters, which were tested with Global Acceptance hedonic scale of nine points, with the following attributes taste, aroma, color and texture. To assess purchase intent the five-point scale was used. The attribute with the highest acceptance was the color, with a score equal to 8.5. The texture, caused by the combination of ingredients, and the flavor had an average of 8.3, corresponding to enjoyed. In flavor attribute was obtained average 8.0. The values found showed themselves superior to the literature studied. Regarding the intention to purchase 46.66% of the tasters said they certainly would buy the product and 43.33% likely to buy, and only 10% definitely would not buy. However, in order for the product to be accepted, an acceptance is required at least 70%, thereby consolidating a high acceptance (90%) to fruit bar using xyloglucan as an emulsifier.