TRIMOLINE® is produced by crystallizing the sucrose molecule found in sugar beets. It is an invert sugar syrup that has partially crystallized. It consists of equal parts fructose and glucose.
When used as a processing aid, TRIMOLINE® has specific properties such as:
- anti-crystallization agent,
- high sweetness,
- improved preservation,
- enhancing the color of baked goods,
- freezing point depression…
It is therefore used in a wide variety of applications: yellow pastries, Viennese pastries, soft confections, buttercreams, syrup for soaking pastries…
- Agriculture conventionnelle
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