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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?

Tags: chocolate, fermvertase, help, invertase, truffle

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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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