| abstract |
A method of coating unpopped popcorn kernels for enhanced flavor impact is provided. According to one application, an aqueous-based adhesive composition is applied to unpopped popcorn kernels and a dry flavorant composition is added. Preferably, excessive moisture is dried from the kernels. A flavorant facilitator is then applied to provide enhanced flavor impact. A coated, unpopped popcorn product, capable of being popped in a microwave oven in the absence of added oil or fat to advantage, is also provided. |