Lactose Vs Sucrose Crystals.

John E
@john-e
10/02/13 12:30:02
20 posts

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?


updated by @john-e: 04/15/15 07:03:48
Sebastian
@sebastian
10/04/13 18:37:02
754 posts

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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