Abstract
ABSTRACT: Four formulations of whey‐protein‐isolate (WPI) coatings were used to coat chocolate‐covered almonds. Two formulations were without lipid and two were with lipid. The 2 WPI formulations without lipid varied in native‐ as compared with the heat‐denatured WPI amount. The 2 WPI formulations with lipid varied in the lipid amount. The shellac formulation consisted of 30% solids, of which 90% was shellac and 10% was propylene glycol. A central location consumer test was carried out for attributes such as overall degree of liking. The results strongly indicate that water‐based WPI‐lipid coatings can be used as an alternative glaze, with higher consumer acceptance than alcohol‐based shellac.
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