ABSTRACT: Whey protein concentrates with ~80% protein (WPC-80) plasticized with 0.64 M glycerol or sucrose,
or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC-80 with
hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC-80 films formed as coatings
on paperboard gave a grease barrier comparable to WPI film-coatings. Long-term ambient storage of WPC-80
coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized
plasticizer migration.