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

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

doi:10.1111/j.1365-2621.2002.tb09463.x

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

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

Research output: Contribution to journal › Article › peer-review

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	https://doi.org/10.1111/j.1365-2621.2002.tb09463.x
State	Published - Jan 1 2002

Keywords

Chocolates
Coatings
Gloss
Plasticizer
Shellac
Whey protein

ASJC Scopus subject areas

Food Science

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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.",

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