Trimoline

What are the different percentages for making ice creams and sorbets with trimoline?

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Trimoline is just invert sugar. It's a bit sweeter tasting than sugar, more hygroscopic (holds on to moisture well), and is less prone to crystallizing when saturated (the reason it's nice in sorbet). For sorbet, you generally use it to acheive a °Brix level between 24 and 27.

For ice cream, it's more complex because you need to factor in the soluble solids from the dairy and other ingredients (someday I want to do a whole course on ice cream). So I don't have any easy answer.

Perhaps the better question is, what are you trying to achieve by using trimolene?

trev_teich

I was just wondering "best bets" for using trimoline in ice creams and sorbets.

trev_teich

An ice cream course would be great.

Chris_Young_80640

Maybe this summer :-)

trev_teich

Yea, so what's the next move after sous vide?

Chris_Young_80640

Top secret ;-)

Actually, we have some ideas, but first we need to finish the sous vide course.

trev_teich

I see

dpietranczyk_49940

The science of ice cream and sorbet is fascinating. Pleeaassseee do an ice cream course!