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

Claim 1

A composition for popping popcorn comprising a particulate, free flowing solid hydrogenated edible vegetable oil of a mean particle size of about 0.2 inches but not larger than 1 inch, consisting essentially of triglycerides containing predominantly 16-18 carbon atoms, inclusive, and hydrogenated sufficiently to have a melting point above about 122° F., having substantially homogeneously dispersed throughout a water soluble, edible, inorganic salt of particle sizes sufficiently small to remain in said substantially homogeneous suspension in said molten vegetable oil during solidification thereof; said salt being of no larger than about -100 mesh particle size; said hydrogenated edible vegetable oil being in a concentration within the range of 50-95 percent by weight and said salt being in a concentration within the range of 5-50 percent by weight.

Claim 8

A method of popping popcorn in popping equipment comprising the steps of: a. hydrogenating an edible vegetable oil consisting essentially of edible triglycerides containing predominately 16-18 carbon atoms, inclusive, to have a melting point above 122° F.; b. melting said hydrogenated edible vegetable oil; c. while said hydrogenated edible vegetable oil is molten, homogeneously admixing a water soluble, edible, inorganic salt of particle sizes small enough to remain in substantially homogeneous admixture during solidification of said mixture of hydrogenated vegetable oil and salt; said particle sizes being at least as small as -100 mesh; said hydrogenated edible vegetable oil and salt being admixed in respective concentrations within the respective ranges of 50-95 and 5-50 percents by weight; d. solidifying said substantially homogeneous admixture of said hydrogenated edible vegetable oil and said salt; e. subdividing said solidified hydrogenated vegetable oil and salt into free flowing solid particles of a mean particle size of about 0.2 inches but less than 1 inch; f. admixing a first quantity of said free flowing solid particles of said hydrogenated edible vegetable oil and said salt with a second quantity of the popcorn; said first and second quantities of said free flowing particles of said hydrogenated edible vegetable oil and salt and said popcorn being within respective proportions of 10-30 and 70-90 percents by weight; and g. popping said popcorn with said fat and salt with essentially no tar and char build-up, practically no smoke and fumes, and no excessive oil accumulation.

Claim 9

A method of popping popcorn in popping equipment comprising the steps of: a. hydrogenating an edible vegetable oil consisting essentially of edible triglycerides containing predominately 16-18 carbon atoms, inclusive, to have a melting point above 122° F.; b. melting said hydrogenated edible vegetable oil; c. while said hydrogenated edible vegetable oil is molten, homogeneously admixing a water soluble, edible, inorganic salt of particle sizes small enough to remain in substantially homogeneous admixture during solidification of said mixture of hydrogenated vegetable oil and salt; said particle sizes being at least as small as -100 mesh; said hydrogenated edible vegetable oil and salt being admixed in respective concentrations within the respective ranges of 50-95 and 5-50 percents by weight; d. solidifying said substantially homogeneous admixture of said hydrogenated edible vegetable oil and said salt; e. subdividing said solidified hydrogenated vegetable oil and salt into free flowing solid particles of a mean particle size of about 0.2 inches but less than 1 inch; f. admixing a first quantity of said free flowing solid particles of said hydrogenated edible vegetable oil and said salt with a second quantity of the popcorn; said first and second quantities of said free flowing particles of said hydrogenated edible vegetable oil and salt and said popcorn being within respective proportions of 10-30 and 70-90 percents by weight; and g. popping said popcorn with said fat and salt with essentially no tar and char build-up, practically no smoke and fumes, and no excessive oil accumulation.