Method for producing flavored popcorn

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material

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426290, 426609, 426613, 426625, A23D 500, A23L 118

Patent

active

048881864

ABSTRACT:
A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about 95.degree. F. so that the fat-flavor system comprises free-flowing particles at room temperature. The fat-flavor system is sprinkled onto hot, popped corn wherein the fat melts and the flavoring is adhered to the popcorn producing a flavored popcorn having an even flavor distribution and without a waxy-mouth feel.

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Durkee Product Data Sheet, Kaorich High Solids Beaded Shortening, IND-245G, Supersedes 245F, Durkee Industrial Foods, SCM Corporation, Cleveland, Ohio, 44115, 7/85.

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