MICROWAVE POPCORN WITH LIQUID FAT AND METHOD OF PREPARATION

摘要

Disclosed are methods of preparing low fat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60 ~F) such as from winter storage. The methods employ low levels (1 % to 20 %) of an oil ingredient having a melting point of <=60 ~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. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1 % to 20 % oil, and 0 % to 4 % salt.