TRIMOLINE® is produced by the crystallization of the sucrose e molecule found in sugar beets. It is a partially crystallized invert sugar syrup ( ). It is composed 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 pas , Viennese pastries, soft confections, butter- creams, punch syrups…
- Legal name: Sirop de sucre inverti cristallisé
- Agriculture conventionnelle
- Conditioning: Seaux 16kg
- Storage: A l’abri des variations de température (entre 15 et 25°C) . DDM de 12 mois
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