Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface

S. Y. Lee, K. L. Dangaran, J. M. Krochta

Research output: Contribution to journalArticle

Abstract

Four different whey-protein-isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water-based WPI/sucrose coatings could be an alternative source of glaze to alcohol-based shellac coatings in the confectionery industry.

Original languageEnglish (US)
Pages (from-to)1121-1125
Number of pages5
JournalJournal of food science
Volume67
Issue number3
DOIs
StatePublished - Jan 1 2002

Keywords

  • Chocolates
  • Coatings
  • Gloss
  • Plasticizer
  • Shellac
  • Whey protein

ASJC Scopus subject areas

  • Food Science

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