Trimoline

This inverted sugar is a mix of glucose and fructose, forming a super-saturated sugar syrup that retains moisture and helps to reduce, prevent or control the build-up of crystals. Its hygroscopic properties also help it to increase the overall shelf-life of bakery items. It is stirred into sorbet mixtures before churning and also used in many different types of candies to keep them smooth (like fondant-based fillings). It also helps to keep soft cookies moist and chewy. Invert sugar is also used in making home-brewed beer or cider. Available from proffessional pastry suppliers.