METHOD FOR FLAVORING UNPOPPED POPCORN KERNELS AND UNPOPPED POPCORN KERNEL PRODUCT OBTAINED BY SAID METHOD

摘要

The method comprises the steps of: i) applying a portion of adhesive liquid on the unpopped kernels, comprising said adhesive liquid an aqueous based adhesive composition; ii) after step i), applying a portion of flavorant on said kernels, keeping said kernels under movement at a temperature from 50°C to 70°C for enough time in order to allow the evaporation of water from said adhesive liquid,: iii) cyclically repeating steps i) and ii) until each of said steps is carried out at least two times while said kernels are kept at a temperature from 50°C to 70°C, the repetition of said steps I) and ii) allowing the formation of a coating film over the kernel, said coating film comprising a plurality of layers of adhesive and flavorant. The product is characterized in that said kernels comprise at least 4.5% by weight of flavorant with respect to the total weight of the unpopped kernel. It has been observed that the waste of flavorant is reduced very significantly, the application efficiency being very higher.