Free-flowing, non-charring solid fat useful for popping popcorn

Details Free-flowing, non-charring solid fat useful for popping popcorn Free-flowing, non-charring solid fat useful for popping popcorn

1977-11-10

1979-07-31

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426307, 426609, 426618, 426625, A23D 500, A23L 118

Patent

active

041630661

ABSTRACT:
A composition for popping corn and method of use, characterized by a hydrogenated edible vegetable oil comprised primarily of C.sub.16 -C.sub.18 triglycerides with a melting point above 122.degree. F., which has been liquefied to allow for the homogeneous inclusion of salt of particle size finer than 100 mesh, and coloring and flavoring additives, which is then chilled to a flaked or powdered free flowing solid. The composition and method accomplish the objectives of elimination of smoke, fume, and spill hazard, overloading of overhead venting systems with excessive oil accumulation in the popping operation, elimination of charring and formation of tars in the popping equipment, and providing a simpler method for conducting commercial popping operations.

REFERENCES:
patent: 2222560 (1940-11-01), Clickner
patent: 2604407 (1952-07-01), Martin
patent: 2648610 (1953-08-01), Martin
patent: 2702246 (1955-02-01), Kinsella
patent: 3140952 (1964-07-01), Cretors
patent: 3261692 (1966-07-01), Chang et al.
patent: 3704133 (1972-11-01), Kracauer
patent: 3961091 (1976-06-01), Caccavale et al.

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