WATER-VAPOR PERMEABILITY PROPERTIES OF EDIBLE WHEY PROTEIN-LIPID EMULSION FILMS

The water vapor permeability (WVP) of whey protein emulsion films was investigated. The exponential effect of relative humidity on the WVP o f whey protein films was reduced through lipid incorporation. Film ori entation had a significant effect on WVP due to emulsion separation du ring film formation. Heat denaturation of whey proteins lowered emulsi on film WVP. Increasing fatty acid and fatty alcohol chainlengths sign ificantly reduced WVP, as did increasing Lipid concentration. The WVPs of fatty acids, fatty alcohols and beeswax were compared in whey prot ein-lipid emulsion films. Scanning and transmission electron microscop y revealed the crystalline microstructure of lipid particles in emulsi on films.