Trimoline used to be one of those best kept secrets in the art of pastries and baking.
However, bakers and pastry chefs have moved towards sharing their secrets for better baking to home cooks around the world.
Properly understanding, making and using Trimoline is one of those secrets!
What is Trimoline Invert Sugar?
Taking you back to high school chemistry, Trimoline is an invert sugar. An invert sugar is a mixture of glucose and fructose.
Sucrose (table white sugar) undergoes hydrolysis to split into two molecules: glucose and fructose.
Invert sugar can be found in baked goods, cereal, granola bars, ice cream, soft drinks and so much more!
Trimoline comes in the form of a thick invert sugar syrup and typically sweeter than regular table sugar.
It does not crystallize when cooking, meaning the sugar crystals provide a smooth texture to your finished product.
Trimoline also absorbs humidity. This property helps retain moisture and prevents the food from drying out.
Lastly, Trimoline aids in the Maillard reaction, contributing to the browning and color of food.
Trimoline is commonly associated in the baking world and we will cover more in depth next.
Trimoline and Baking
When they say “Baking is a science” it rings true! As we mentioned the characteristics of Trimoline earlier, you can see why it is a baker’s secret.
These are the advantages to using Trimoline in baking:
- Used as a sweetener
- Retains moisture to preserve softness
- Provides longer shelf life to baked goods
- Keeps aromas
- Improves dough texture
- Inhibits crystallization
- Helps in the caramelization and browning of baked goods such as cookies
Trimoline can help create perfect cakes, candies, fudges, creams and so much more.
Best Times to Use Trimoline and Why
Here are a few scenarios to when is the best time to use Trimoline, and not just as a sugar substitute or additive.
The un-crystallized sugars of Trimoline helps extend the freshness and softness of baked items along with retaining moisture. Everyone likes a moist cake, right?
Because inverted sugars are more soluble in water, Trimoline dissolves well when making fudge and creams.
The sugars do not bunch together or crystallize. It will give you that smooth chocolate fudgy texture or that velvety, fluid cream.
Trimoline is sweeter than regular table sugar. It shouldn’t be used as a sugar substitute, but in conjunction with white sugar in recipes.
Just enough Trimoline can maintain the sweet aroma in baked goods.
How to Make Trimoline
You can easily make Trimoline at home. Here are few things you will need:
2 cups water
4 ⅓ cups extra fine granulated sugar
¼ tsp citric acid
Large Non-stick pot
- Add water, sugar and acid to the pot and stir occasionally over medium-high heat until boiling.
- Once boiling, reduce heat to medium and the contents will continue to boil gently. Do not stir. Stirring will cause crystals to form.
- Dip the pastry brush in water and brush down any sugar crystals that may have formed on the sides of the pot. Ensure that when brushing down, the brush does not touch the boiling liquid.
- Continue to let the solution boil until it reaches 236°F. Remove the pot from heat, and let it cool to room temperature.
- Store in an airtight container. Homemade Trimoline can have a shelf life of 6 months if stored in the fridge.
Is Trimoline the Same as Invert Sugar?
Bakers often refer to invert sugar as Trimoline, so yes, Trimoline is an invert sugar.
Trimoline vs Glucose Syrup
Glucose syrup has very similar characteristics as Trimoline and is listed as a possible substitute.
Glucose syrup is used as a sweetening and thickening agent. It is commonly used in products like baked goods and candy. It also helps retain moisture in food products.
The downfall of using glucose syrup is that excessive amounts could be harmful to health because it is a concentrated source of sugar and calories.
Trimoline in moderate amounts does not appear to be harmful.
You can purchase Trimoline mainly online, and it comes in plastic buckets or jars.
However, if you cannot get your hands on some or make it at home, there are a few substitutes for Trimoline.
Remember, when looking for a substitute, ensure you find one with similar characteristics.
Molasses is a great substitute for Trimoline. The thick syrup consistency offers a similar level of absorption as well as enhances the aroma and color of your food items.
Honey is another great substitute for Trimoline as it has a similar consistency, as well as some amount of invert sugar.
However, you must be cautious when using honey as it has sweet natural herbal flavors to it, whereas Trimoline is just sweet.
Other substitutes include corn syrup, and brown sugar.
There you have it, Trimoline, a great baking secret. Understanding invert sugar is the key to understanding Trimoline and its advantages.
Trimoline provides a longer shelf life, inhibits crystallization, contributes to the Maillard reaction, enhances flavor and helps retain moisture in food.
It's very popular with pastry chefs, and now we understand why! Next time, consider incorporating Trimoline into a batch of homemade cookies!
Hello guys! I am making a recipe for marshmallows and need to substitute in some trimoline, can I just leave the existing glucose and add half trimoline? So what I am asking is can you substitute trimoline for glucose 1:1 in a marshmallow recipe at all? Thanks! B
So sorry for the delay. We took the long weekend off 🙂
Yes, I don’t see any reason why you couldn’t substitute Trimoline for glucose syrup in a one to one ratio. The trimoline might be just slightly sweeter than the glucose syrup, but I really doubt it will be very noticeable in something like marshmallows.
Hope this helps!