Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors

• Autores: K. L. Dangaran, Jody Renner-Nantz, J. M. Krochta
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 3, 2006
• Idioma: inglés
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• Resumen

  • Whey protein coatings protect foods from change and deterioration and can extend product shelf life. However, because they are also made from food materials, whey protein coatings may also change over time if not properly formulated. Whey protein isolate (WPI)-sucrose high-gloss coatings, with and without crystallization inhibitors, were formed on chocolate-covered peanuts. The objective was to determine the effectiveness of crystallization inhibitors on preventing cracking of coatings and loss of coating gloss caused by sucrose crystallization during product storage. The 4 inhibitors tested were lactose, modified starch, polyvinylpyrrolidone, and raffinose. The WPI-coated chocolate-covered peanuts were stored for 119 d in 23%, 33%, and 44% relative humidity (RH) at 25°C. Gloss of the WPI coatings was measured periodically with a gloss-analysis system. It was found that raffinose is the most effective inhibitor of sucrose crystallization in whey protein-sucrose coatings. WPI coatings containing raffinose had significantly higher gloss values than all other coatings. For raffinose-containing samples stored in 23% and 33% RH environments, less than 3% of gloss was lost during storage. In 44% RH, the raffinose coating system had significantly less gloss fade than other WPI-sucrose coatings. This information can be used to improve the effectiveness of water-based high-gloss edible coatings.