Sosa · Specialty Sugars
Liquid Invert Sugar
Liquid invert sugar syrup of French origin, in a 7 kg professional format, for ice cream making, ganaches, and viennoiseries.
Description
Sosa Invert Sugar 7 kg is a liquid invert sugar syrup of French origin, made by hydrolyzing sucrose into fructose and glucose. Also known as trimoline in French professional parlance, it is used by ice cream makers, chocolatiers, and bakers for functional properties that conventional white sugar cannot replicate: moisture retention, antifreeze power, higher sweetening power, and crystallization inhibition. The 7 kg format is sized for labs with regular production.
Technical specifications
- Format
- 7 kg
- Professional bucket
- Dosage
- 10 to 15%
- When replacing sucrose
- Sweetening power
- 125%
- POD, vs. sucrose
Technical properties
- Higher sweetening power (POD 125%): use a smaller amount for the same sweetness as sucrose
- Antifreeze power (PAC 190%): lowers the freezing point, keeping ice creams and sorbets soft when removed from the freezer
- Moisture retention: retains moisture, keeping ganaches and viennoiseries soft for several days
- Crystallization inhibition: prevents sugar from recrystallizing, useful in confectionery and chocolate making
- Fermentation accelerator: boosts yeast activity by 15 to 20% in bread and viennoiseries
Recommended applications
- Artisanal ice cream making: ice creams, fruit ice creams, plant-based ice creams, gelati
- Sorbet making: red berry, citrus and exotic fruit sorbets, granitas
- Chocolate making: truffle ganaches, chocolate bonbons, molded and chablon centers
- Pastry: madeleines, financiers, tiger cakes, cakes, laminated brioche
- Bakery and viennoiserie: croissants, pain au chocolat, milk rolls, brioche
- Confectionery: soft caramels, nougats, fruit pastes, marshmallows
Patissland Tip
Complete technical data sheet
| Composition | invert sugar syrup (fructose and glucose) |
|---|---|
| Professional synonym | trimoline |
| Country of origin | France |
| Sweetening power (POD) | 125% of sucrose |
| Freezing point depression (PAC) | 190% |
| Certifications | non-GMO, vegan, vegetarian, no trans fatty acids |
| Best before date | 24 months |
| Energy (100 g) | 1240 kJ / 290 kcal |
| Carbohydrates (100 g) | 73 g, including 73 g sugars |
| Allergens | no major allergens; may contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts |
Frequently asked questions
Your questions, our advice
How much invert sugar should I use in my recipes?
The standard amount is 10 to 15% as a substitute for sucrose. For ice cream requiring 200 g of sucrose, for example, replace 30 g of sucrose with 30 g of invert sugar (15%).
Can it be used in all pastries?
Invert sugar is particularly effective in moist preparations (ice cream, ganaches, viennoiseries, brioche). It should be avoided or used in very small amounts in dry cookies (shortbread, shortbread cookies, cat's tongues), where its moisture-retaining effect would soften the desired texture.
Can invert sugar also replace honey in a recipe?
Partially, in terms of its technical properties (moisture retention, fermentation acceleration, gloss). Honey also adds an aromatic flavor that invert sugar lacks. To retain the honey aroma while gaining technical performance, the two can be combined in equal parts in the substitution portion.
Additional resources
Discover the Isomalt, Sugar and Fructose collection, or try Dark Muscovado Sugar for an additional caramelized note. Also see all Sosa.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
