Trimoline
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Trimoline or invert sugar
Trimoline or invert sugar brings softness and keeping quality
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Trimoline, also known as invert sugar, is a specially processed sugar consisting of a mixture of glucose and fructose. This ingredient is widely used in patisserie for its distinctive properties. Trimoline is hygroscopic, meaning it attracts and retains moisture. This makes it ideal for preventing ganache from drying out, even after several days. It also plays an important role in ganache texture: it prevents crystallisation, which is essential for a smooth, creamy result. Trimoline is also slightly sweeter than ordinary sugar, providing a pleasant flavour balance. It is often added in small quantities to bring a little extra softness and stability.
In brief – Sweeter than ordinary sugar because of its fructose content – Prevents drying out, provides a soft texture and prevents crystallisation.