Composition for use in preparing glazed microwave popcorn product

Claim 2

A microwavable composition usable in preparing a microwavable popcorn product with a sugar based glaze comprising: unpopped popcorn; and a glazing blend comprising an oil-in-water emulsion in which said emulsion includes an oil component, a sugar component, a water component, and a lecithin component, said lecithin component functioning to promote the formation of said glaze and, at least in part, to maintain said oil-in-water emulsion, said water component being present in said glazing blend in an amount of about 17% to 21% by weight of said glazing blend, and said amounts of lecithin and water components being effective to control the heating of said glazing blend to permit substantially complete popping of said unpopped popcorn without burning said glazing blend.

Claim 3

The composition of claim 1 including an emulsifier component which, along with said lecithin component, functions to maintain said oil-in-water emulsion and control the heating of said glazing blend, said emulsifier component being present in said glazing blend in an amount no greater than about 0.84% by weight of the glazing blend.

Claim 4

The composition of claim 2 wherein said emulsifier component has an hydrophilic lipophilic balance (HLB) greater than 5.

Claim 5

The composition of claim 3 wherein said emulsifier component has an HLB of between about 7 and 18.

Claim 6

The composition of claim 2 wherein said emulsifier component is present in said coating blend in an amount no greater than about 0.84% by weight, said lecithin component is present in an amount between about 0.23% and 0.84% by weight and said water component is present in an amount between about 2.5% and 21.6% by weight.

Claim 7

The composition of claim 1 wherein said lecithin component is present in said glazing blend in an amount between about 0.23% and 0.84% by weight of said glazing blend.

Claim 8

The composition of claim 1 wherein the ratio of glazing blend to unpopped popcorn is in the range of about 1.8:1 to 3:1.

Claim 9

The composition of claim 7 wherein the ratio of glazing blend to unpopped popcorn is approximately 2.1:1.

Claim 10

The composition of claim 1 wherein said oil component is present in said glazing blend in an amount between about 19.1% and 46.3% by weight of said glazing blend.

Claim 11

The composition of claim 1 wherein said sugar component is present in said glazing blend in an amount between about 42.4% and 57.2% by weight of said glazing blend.

Claim 12

The composition of claim 10 wherein said sugar component is sucrose.

Claim 13

The composition of claim 1 wherein said sugar component includes sucrose and corn syrup.

Claim 14

The composition of claim 1 including a corn syrup component having corn syrup solids in an amount between about 10.5% and 13.7% by weight of said glazing blend.

Claim 15

A microwavable popcorn glazing blend usable with unpopped popcorn in preparing a microwavable popcorn product with a sugar based glaze comprising a glazing blend which includes an oil-in-water emulsion in which said emulsion includes an oil component, a sugar component, a water component, and a lecithin component, said lecithin component functioning to promote the formation of said glaze and, at least in part, to maintain said oil-in-water emulsion, said water component being present in said glazing blend in an amount of about 17% to 21% by weight of said glazing blend, and said amounts of lecithin and water components being effective to control the heating of said glazing blend to permit substantially complete popping of said unpopped popcorn without burning said glazing blend.

Claim 16

A microwavable popcorn glazing blend usable with unpopped popcorn in preparing a microwavable popcorn product with a sugar based glaze comprising a glazing blend which includes an oil-in-water emulsion in which said emulsion includes an oil component, a sugar component, a water component, and a lecithin component, said lecithin component functioning to promote the formation of said glaze and, at least in part, to maintain said oil-in-water emulsion, said water component being present in said glazing blend in an amount of about 17% to 21% by weight of said glazing blend, and said amounts of lecithin and water components being effective to control the heating of said glazing blend to permit substantially complete popping of said unpopped popcorn without burning said glazing blend.

Claim 17

The glazing blend of claim 14 including an emulsifier component which, along with said lecithin component, functions to maintain said oil-in-water emulsion, said emulsifier component being present in said glazing blend in an amount no greater than about 0.84% by weight of the glazing blend.

Claim 18

The glazing blend of claim 15 wherein said emulsifier component is present in said glazing blend in an amount no greater than about 0.84% by weight, said lecithin component is present in an amount between about 0.23% and 0.84% by weight and said water component is present in an amount between about 2.5% and 21.6% by weight.