ABSTRACT: : Four different whey‐protein‐isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water‐based WPI/sucrose coatings could be an alternative source of glaze to alcohol‐based shellac coatings in the confectionery industry.
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Lee et al. (2002) studied this question.
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