Sugars & Sweeteners
Trimoline in gelato
Trimoline is a commercial invert sugar syrup (glucose + fructose from fully hydrolyzed sucrose) used in gelato to boost sweetness and lower the freezing point without adding water. Its high anti-freezing power makes it a key tool for softening low-water, hard-freezing bases like chocolate.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 76% |
| Water | 24% |
| Sugars | 76% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 99 |
| PAC (anti-freezing power) | 144 |
Typical use: About 2-5% of the total mix, i.e. roughly 15-30% of the sugar fraction (the rest usually sucrose and dextrose/glucose solids).
Balance trimoline in a real recipe
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Open the balancerHow to use it in gelato
Invert sugar has a high anti-freezing power (PAC ~190 dry basis) and higher sweetness (POD ~130 dry basis) than sucrose, so partially replacing sucrose lowers serving hardness and adds a soft, chewy texture. Because it carries no added water beyond its own (~24%), it raises PAC without diluting total solids, making it ideal for hard, low-water bases such as dark chocolate and for reducing iciness. It is also hygroscopic and anti-crystallizing. Overuse turns gelato pasty, sticky and fast-melting, so keep it a minority of the sugar blend and balance POD and PAC together.
Origin & background
Trimoline is a registered trade name for invert sugar syrup produced by the French sugar company Cristalco (Erstein). Invert sugar is made by hydrolyzing ("inverting") sucrose into a roughly equal mixture of glucose and fructose; the resulting syrup is about 30% sweeter than table sugar, which is why small amounts go a long way in frozen desserts.