Trisol is a soluble fiber derived from wheat, especially recommended for the preparation of batters for frying and tempura. The result is a texture that remains crunchy for an extended time and prevents the absorption of oil. The recommended usage is 30% Trisol to 70% flour.
It is also perfect as a substitute for sugar in the preparation of doughs for biscuits.
Finally it is a cost effective substitute for fiber supplements such as Benefiber.