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 language | English (US) |
|---|---|
| Pages (from-to) | 1121-1125 |
| Number of pages | 5 |
| Journal | Journal of food science |
| Volume | 67 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jan 1 2002 |
Keywords
- Chocolates
- Coatings
- Gloss
- Plasticizer
- Shellac
- Whey protein
ASJC Scopus subject areas
- Food Science
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Lee, S. Y., Dangaran, K. L., & Krochta, J. M. (2002). Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface. Journal of food science, 67(3), 1121-1125. https://doi.org/10.1111/j.1365-2621.2002.tb09463.x