Composition for sweetening microwave popcorn; method and product

Abstract

A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.

What is claimed is:  
     
         1 . A microwaveable mixture useable in preparing a microwaveable popcorn product with a sugar based flavoring, said mixture comprising: 
 (a) unpopped popcorn;    (b) a sweetening blend mixed with the unpopped popcorn; the sweetening blend comprising: 
 (i) an oil component having a melting point of at least 115° F.; and,  
 (ii) a crystalline sugar component having a moisture content of no greater than about 2% by weight; and,  
   (c) a glazing blend mixed with the unpopped popcorn; the glazing blend comprising a mixture of corn syrup and an oil having a melting point of at least 115° F.    
     
     
         2 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the crystalline sugar component has a moisture content of no greater than about 1.5% by weight.  
 
     
     
         3 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the crystalline sugar component comprises granulated sugar.  
 
     
     
         4 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the glazing blend and the sweetening blend together have a total moisture content of no more than about 14% by weight.  
 
     
     
         5 . A microwaveable mixture according to  claim 4  wherein: 
 (a) the glazing blend and the sweetening blend together have a total NaCl content of no more than about 200 mg per 100 g total of glazing blend and flavoring blend.  
 
     
     
         6 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the sweetening blend comprises 35-55% by weight sugar; and, 35-55% by weight oil having a melting point of at least 115° F.; and,  
 (b) the glazing blend contains 10-20%, by weight, oil, having a melting point of at least 115° F. and 80-90%, by weight, corn syrup.  
 
     
     
         7 . A microwaveable mixture according to  claim 6  wherein: 
 (a) the oil in the sweetening blend, having a melting point of at least 115° F., comprises food grade cottonseed oil blend having a melting point of about 120° F.; and,  
 (b) the oil in the glazing blend having a melting point of at least about 115° F. comprises food grade cottonseed blend oil having a melting point of about 120° F.  
 
     
     
         8 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the oil in the sweetening blend having a melting point of at least 115° F. comprises food grade cottonseed oil blend having a melting point of about 120° F.; and,  
 (b) the oil in the glazing blend, having a melting point of at least about 115° F., comprises food grade cottonseed oil blend having a melting point of about 120° F.  
 
     
     
         9 . A microwaveable mixture according to  claim 1  wherein: 
 (a) the sweetening blend includes: 
 (i) as the crystalline sugar component a mixture of white sugar and honey-flavored sugar granules; and,  
 (ii) vanilla and butter flavoring; and,  
 
 (b) the mixture includes a caramel flavoring.  
 
     
     
         10 . A method of preparing sweetened popcorn; said method comprising the steps of: 
 (a) mixing unpopped popcorn with: 
 (i) a sweetening blend comprising: an oil component having a melting point of at least 115° F.; and, a crystalline sugar component having a mixture content of no greater than about 2%, by weight;  
 (ii) a glazing blend comprising a mixture of corn syrup and an oil having a melting point of at least 115° F.; and,  
   (b) exposing the mixture of unpopped popcorn, sweetening blend and glazing blend to sufficient microwave energy for a sufficient period of time to pop the popcorn.