Method for producing flavored popcorn
US4888186A · kind A · utility
6Cited by
12References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 5, 1988 |
| Grant date | Dec 19, 1989 |
| Priority date | — |
| Expiry date | Apr 5, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/191
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.