Microwave popcorn with liquid fat and method of preparation
Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60 DEG F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of
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| creator | GLASS BRIAN E DICKERSON PAMELA J |
| description | Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60 DEG F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of |
| format | Patent |
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The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of </=60 DEG F. to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Microwave popcorn with liquid fat and method of preparation |
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