Formation Conditions, Water‐vapor Permeability, and Solubility of Compression‐molded Whey Protein Films

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Abstract
Films based on whey protein isolate (WPI) were formed using compression molding. Compression molded films could be formed using 30% to 50% moisture content or glycerol content WPI at 104 °C to 160 °C for 2 min. Films made from water‐WPI mixtures were brittle and insoluble and had water‐vapor permeability values independent of starting water‐WPI mixture moisture content, molding temperature, or molding pressure. Gly‐WPI films produced at 104 °C were flexible and partially soluble. Gly‐WPI films produced at 140 °C were also flexible but nearly insoluble. Glycerol content and molding temperature and pressure had little effect on water‐vapor permeability values of Gly‐WPI films over the range of conditions studied.