Abstract
ABSTRACTWhey protein concentrates with ˜80% protein (WPC‐80) plasticized with 0.64 M glycerol or sucrose, or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC‐80 with hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC‐80 films formed as coatings on paperboard gave a grease barrier comparable to WPI film‐coatings. Long‐term ambient storage of WPC‐80 coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized plasticizer migration.
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