Packaging fried foods with whey protein coated paper

In order to improve the properties of paper for packaging foods, researchers have conducted research on the application of whey protein to paper. A 10% or 11.5% solution of a single whey protein in water is prepared first, then mixed with 2/3 whey weight of glycerol and coated with a thin layer coater to a thickness of 0.127 mm (whey concentration. 10 and 11.5%) and 0.254 mm (only 10%) of both coatings. The results of the study showed that there was no significant relationship between the amount of whey protein coating and the concentration, and there was no significant difference. The thickness of 0.127 mm was 10 g/m2; the thickness of 0.254 mm was about 18 g/m2. However, the tensile breaking strength of coated paper decreased with the increase of coating amount, and the ratios of 10 g/m2 to 18 g/m2 coated paper and non-coated paper decreased by 20% and 25% respectively. The longitudinal elastic modulus also decreased by 14% and 26%, respectively, but the softness was correspondingly enhanced. In addition, no significant difference was found in the tensile elongation and tear strength. In the hue, the L value (brightness) slightly decreases, but this slight change is not seen by the naked eye at all.
Regarding the gloss of the coated paper, it can be seen from an oblique angle of 60 degrees that the gloss increases as the coating amount increases, but it cannot be seen from the oblique angle of 20 degrees. In addition, the coating is 18 grams per square meter of paper and the oil resistance is much better than normal.
In summary, it can be considered that the coated paper coated with whey protein has good oil resistance and can be used as a wrapping paper for packaging hamburgers and other fried foods. In addition, the biodegradability of whey and paper is also beneficial to the environment.