Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount

Authors

  • T.H. SHELLHAMMER,

    1. Authors Shellhammer and Krochta are with the Dept. of Biological & Agricultural Engineering and Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Address inquiries to Dr. J.M. Krochta, Dept. of Food Science & Technology.
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  • J.M. KROCHTA

    1. Authors Shellhammer and Krochta are with the Dept. of Biological & Agricultural Engineering and Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Address inquiries to Dr. J.M. Krochta, Dept. of Food Science & Technology.
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  • This work was supported by a grant from the California Dairy Foods Research Center. We express gratitude to Mr. Carl Olsen for helpful assistance.

ABSTRACT

Beeswax, candelilla wax, carnauba wax, and a high-melting fraction of anhydrous milkfat were homogenized with whey protein to produce edible emulsion films. Lipid type and amount were important in controlling the emulsion film water vapor permeability (WVP). The WVPs of the beeswax and milkfat emulsion films were significantly lower than that of films from lower moisture transmitters, carnauba and candelilla wax. Lipid WVP and degree of viscoelasticity determined the barrier properties of the films. A significant reduction in WVP of whey protein films could be achieved using large volume fractions of lipid depending on lipid type.

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