Invert sugar

Invert sugar, often sold under the name trimoline, refers to a syrup obtained by hydrolyzing sucrose into glucose and fructose. Sweeter and more hygroscopic than ordinary sugar, it retains moisture, limits crystallization and improves the softness of cakes, ganaches and ice creams. It lowers the freezing point, contributing to the smooth, scoopable texture of ice creams and sorbets.