| 摘要 |
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 mu m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag. |
