Grease Penetration and Browning Resistance of Pulpboard and Paperboard Coated with Whey Protein

Abstract

Whey protein concentrate (WPC) was explored alone and in combination with sucrose (Suc) plasticizer as a grease‐barrier coating for bulrush pulpboard and solid bleached sulfate paperboard used in food packaging. WPC‐coated and WPC : Suc‐coated pulpboards showed better oil‐barrier properties compared with untreated, water‐treated or Suc‐coated pulpboards. Coating formulations with 10% WPC, without and with Suc, resulted in oil barriers comparable with commercial fluorinated hydrocarbon for pulpboard. When pulpboard trays containing cheesy pasta were microwave‐heated, 10% WPC : 20% Suc solution‐coated trays showed grease barrier property comparable with fluorinated hydrocarbon‐treated trays. Caramelization and Maillard browning of WPC and WPC : Suc coatings were initiated at 300°F, but microwave‐heated foods do not normally reach this high temperature. Paperboard with 10% WPC : 20% Suc solution coating had oil barrier comparable with polyethylene‐coated paperboards. WPC : Suc solution mixture at 2.5% : 5% and 3.3% : 7% were determined as the solution concentration minima for 4 and 24 h tests, respectively. HunterLab colorimeter L and b values indicated slight colour change of the paperboard coated with the higher WPC concentration solutions. Coating resulted in thicker paperboards but not in a linear manner. The 10% WPC : 20% Suc solution‐coated solid bleached sulfate paperboards on which slabs of butter sat in a refrigerator did not show any butterfat penetration, comparable with polyethylene‐coated paperboards and unlike uncoated paperboards that showed poor butterfat‐barrier properties. WPC : Suc coating was shown in this study to have potential to replace synthetic materials as a grease barrier. Copyright © 2011 John Wiley & Sons, Ltd.