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. If you're out of trimoline or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
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.
Test the swap before you make it
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