Baked peanuts were coated with whey protein concentrated (WPC) solution. Accelerated rancidity tests of uncoated and coated nuts were carried out. Ratio of WPC/glycerol, coating thickness and environmental relative humidity were studied as influencing factors on oxidative rancidity. The results showed that WPC edible coatings indeed delayed oxidative deterioration of baked peanuts. Ratio of WPC/glycerol (60∶40), greater thickness (5 layers) and medium relative humidity (RH53%) resulted in more effective coatings.