Sugars & Sweeteners
Substitutes for 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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then firmer (PAC -11), -6% solids, adjust to compensate.
Swap ~1:1, then softer (PAC +12), +6% solids, adjust to compensate.
Swap ~1:1, then firmer (PAC -14), adjust to compensate.
Swap ~1:1, then firmer (PAC -22), +23% solids, adjust to compensate.
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