Trimoline is an inverted syrup, it is partially crystallized. It is made up of equal parts of fructose and glucose resulting from the hydrolysis of sucrose. Used as a technical ingredient, it has specific properties: anti-caking agent, higher sweetness, better conservation, higher colouration and lower freezing point. It is used in many bakery and pastry applications. Trimoline must mentioned under the designation of “crystallized inverted sugar syrup”.
Anti-caking agent
Higher sweetness
Higher colouration
Lower freezing point
| Size | 7kg Pail |
|---|---|
| Temperature | Ambient |
| Origin | France |
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