Microwave popcorn with viscous liquid fat and method of preparation
US8057837B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 7, 2005 |
| Grant date | Nov 15, 2011 |
| Priority date | — |
| Expiry date | Feb 25, 2029 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02W90/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.