If I use invertase in my product would it be effective in stopping lactose crystallization along with stopping sucrose crystallization?
My truffle genache consist of using Sweetened condensed milk and after a while it starts to crystalize. I don't know if the crystals are from sucrose or lactose. Would using invertase be effective to stop both types of crystallization?
That's not a question that's easily answered i'm afraid. I could attempt but i'd likely end up boring even myself with long technical explanations, followed almost immediately with caveats depending on particular formulations. Try it, and see what happens 8-)
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