{"id":5197,"date":"2026-10-20T17:23:58","date_gmt":"2026-10-20T15:23:58","guid":{"rendered":"https:\/\/sucre.plus\/delices\/invert-sugar\/"},"modified":"2026-10-20T17:23:58","modified_gmt":"2026-10-20T15:23:58","slug":"invert-sugar","status":"publish","type":"delices","link":"https:\/\/sucre.plus\/en\/delices\/invert-sugar\/","title":{"rendered":"Invert Sugar"},"content":{"rendered":"\n<p>TRIMOLINE\u00ae is produced by the crystallization of the sucrose \ne molecule found in sugar beets. It is a partially crystallized invert sugar syrup ( \n). It is composed of equal parts fructose and glucose \n.<\/p>\n\n<p>When used as a processing aid, TRIMOLINE\u00ae has specific properties such as:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>  anti-crystallization agent,  <\/li>\n\n\n\n<li>  high sweetness,  <\/li>\n\n\n\n<li>  improved preservation,  <\/li>\n\n\n\n<li>  enhancing the color of baked goods,  <\/li>\n\n\n\n<li>  freezing point depression\u2026  <\/li>\n<\/ul>\n\n<p>It is therefore used in a wide variety of applications: yellow pas \n, Viennese pastries, soft confections, butter- \ncreams, punch syrups\u2026<\/p>\n","protected":false},"featured_media":2022,"template":"","variete":[78],"class_list":["post-5197","delices","type-delices","status-publish","has-post-thumbnail","hentry","variete-sweeteners-and-sweetening-agents"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Invert Sugar | Sucre+<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sucre.plus\/en\/delices\/invert-sugar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Invert Sugar | Sucre+\" \/>\n<meta property=\"og:description\" content=\"TRIMOLINE\u00ae is produced by the crystallization of the sucrose e molecule found in sugar beets. 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