Description
Trimoline is used as an ingredient in baking. Inverted sugar is completely extracted from beet, for high quality products.
Properties: Anti-caking agent, higher sweetness, better conservation, higher colouration. 82% crystallized inverted sugar syrup, 18% water.
Applicants: Trimoline is used as an ingredient in baking.
Invert sugar syrup is sweeter than regular sugar and improves a variety of food products.
• Invert sugar in a soft paste format
• Use in bakery products to keep moist, confectionery to reduce crystallisation (improving mouthfeel) or in ice cream and sorbet to prevent the formation of large ice crystals
• Can also extend the shelf life of your creations
