Sosa · Technical Sugars
Liquid Invert Sugar
Liquid invert sugar syrup of French origin, professional 7 kg format, for ice cream making, ganaches, and viennoiserie.
Description
Sosa Invert Sugar 7 kg is a liquid invert sugar syrup of French origin, obtained by hydrolyzing sucrose into fructose and glucose. Also known as trimoline in the French professional lexicon, it is used by ice cream makers, chocolatiers, and bakers for functional properties that regular white sugar cannot replicate: humectancy, antifreeze power, higher sweetening power, and crystallization inhibition. The 7 kg format is sized for laboratories with regular production.
Technical specifications
7 kg
Format
Professional bucket
10 to 15%
Dosage
As a substitute for sucrose
125%
Sweetening power
POD, vs. sucrose
Technical properties
- Higher sweetening power (POD 125%): a lower dosage provides the same sweetening effect as sucrose
- Antifreeze power (PAC 190%): lowers the freezing point, keeping ice creams and sorbets soft when removed from the freezer
- Humectancy: 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 baking and viennoiserie
Recommended applications
- Artisanal ice cream making: ice creams, fruit ice creams, plant-based ice creams, gelati
- Sorbet making: red berry, citrus, exotic fruit sorbets, granitas
- Chocolate making: truffle ganaches, chocolate bonbons, molded and enrobed centers
- Pastry: madeleines, financiers, tigres, cakes, laminated brioches
- Bakery and viennoiserie: croissants, pain au chocolat, milk rolls, brioches
- Confectionery: soft caramels, nougats, fruit pastes, marshmallows
Patissland consultation
Dosage and texture: indicative substitution of 10 to 15% of sucrose (for example, 15% in ice cream and sorbet production, 10% in ganaches and viennoiseries). Since invert sugar is a syrup, it contains approximately 25% water: when substituting at 15%, reduce the recipe's initial water by approximately 3 to 4% to maintain the balance of dry ingredients. Store between 15°C and 25°C: below 12°C, the product may thicken and require gentle reheating in a bain-marie at 30°C, without ever bringing it to a boil.
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 | GMO-free, vegan, vegetarian, free from trans fatty acids |
| Best before period | 24 months |
| Energy (100 g) | 1240 kJ / 290 kcal |
| Carbohydrates (100 g) | 73 g, including 73 g of sugars |
| Allergens | no major allergens; may contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts |
Frequently asked questions
How much invert sugar should I use in my recipes?
The standard dosage is 10 to 15% as a substitute for sucrose. For an 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 creams, ganaches, viennoiseries, brioches). It should be avoided or used in very small amounts in dry biscuits (shortbread, shortbread cookies, cat's tongues), where its moisture-retaining effect would soften the desired texture.
Does invert sugar also replace honey in a recipe?
Partially, in terms of technical properties (moisture retention, fermentation acceleration, shine). Honey also provides an aromatic flavor that invert sugar does not. To preserve the honey's flavor while gaining technical performance, the two can be combined in equal parts in the substitution amount.
Learn more
Discover the Isomalt, Sugar and Fructose collection, or Dark Muscovado Sugar for an additional caramelized note. Also see all Sosa products.
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.
