Gloss Stability of Whey-Protein/Plasticizer Coating Formulations on Chocolate Surface |
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| Authors: | S.-Y. Lee K.L. Dangaran J.M. Krochta |
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| Affiliation: | Author S.-Y. Lee is with the Dept. of Food Science &Human Nutrition, Univ. of Illinois, Urbana-Champaign, IL, 61802. Authors K.L. Dangaran and J.M. Krochta are with the Dept. of Food Science &Technology, Univ. of California, Davis, CA, 95616. Direct inquiries to J.M. Krochta, email: .) |
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| Abstract: | 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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| Keywords: | shellac chocolates whey protein coatings gloss plasticizer |
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