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The age deterioration of the enzyme action of invertase is slowed under cold storage. I am wondering though, with freezing stop/slow it even more, or will it damage the enzymes beyond normal aging rates?

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A quick google return some scientific papers saying that the process is slowed down.

For example : "...Freezing resulted in a marked decrease in invertase activity...."

How does it affect candy storage? I don't know enough to help; you could try a batch.

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