Trimoline
invert sugar
Trimoline is a trade name for invert sugar syrup, made by splitting sucrose into glucose and fructose. It comes as a thick white paste.
Invert sugar is roughly a quarter sweeter than sucrose, so less is used when substituting. But it is chosen for three other properties rather than for sweetness.
It is hygroscopic and holds moisture, keeping cakes, sponges and ganaches soft for longer. It obstructs crystallisation, as glucose syrup does, which is why it goes into ice cream and caramel. And it lowers the freezing point, making ice creams and sorbets more pliable and easier to scoop at the same temperature.
In ganache, invert sugar additionally improves the emulsion and extends shelf life by binding free water that would otherwise support microbial growth.
Honey can substitute, being a natural invert sugar, but it brings its own pronounced flavour with it.