Invert Sugar

Trimoline has the same properties as dextrose but is much sweeter. It is widely used for ice creams and sorbets that have a tendency to freeze too hard, such as chocolate ice cream. Invert sugar is made by breaking down sucrose (through an acid) into its two components, fructose and dextrose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making fondant and other syrups. It has a cloudy appearance. The intention of showing the trimoline and glucose side by side is to show how physically different they are, and to emphasize further that they cannot be interchanged in a recipe without a significant impact on the final result.