WHEY-PROTEIN EMULSION FILM PERFORMANCE AS AFFECTED BY LIPID TYPE AND AMOUNT

Beeswax, candelilla wax, carnauba wax, and a high-melting fraction of anhydrous milkfat were homogenized with whey protein to produce edible emulsion films. Lipid type and amount were important in controlling t he emulsion film water vapor permeability (WVP). The WVPs of the beesw ax and milkfat emulsion films were significantly lower than that of fi lms from lower moisture transmitters, carnauba and candelilla wax. Lip id WVP and degree of viscoelasticity determined the barrier properties of the films. A significant reduction in WVP of whey protein films co uld be achieved using large volume fractions of lipid depending on lip id type.