Microwaveable popcorn and methods of making
View Patent ↗Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20° C. The an oil comprising at least one omega-3 LC PUFA can include a microbial oil prepared by extraction with isopropanol and water in the absence of winterization.
1. A microwaveable popcorn composition comprising:
unpopped popcorn kernels, a first oil comprising an omega-3 LC PUFA (long chain polyunsaturated fatty acid) and a second oil that is solid at about 20° C., wherein the omega-3 LC PUFA is selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, docosapentaenoic acid and mixtures thereof, wherein the composition comprises between about 10 mg and about 125 mg of omega-3 LC PUFA per serving, wherein the serving is 35 g of popped popcorn.
2. The microwaveable popcorn of claim 1 , wherein the first oil is dispersed in the second oil.
3. The microwaveable popcorn composition of claim 1 , wherein the first oil is from a microbial source.
4. The microwaveable popcorn composition of claim 3 , wherein the microbial source is a microorganism selected from the group consisting of algae, bacteria, fungi, and protists.
5. The microwaveable popcorn composition of claim 3 , wherein the microbial source is an oleaginous microorganism.
6. The microwaveable popcorn composition of claim 3 , wherein the microbial source is selected from the group consisting of microorganisms of the genus Thraustochytrium, microorganisms of the genus Schizochytrium, microorganisms of the genus Althornia, microorganisms of the genus Aplanochytrium, microorganisms of the genus Japonochytrium, microorganisms of the genus Labyrinthula, microorganisms of the genus Labyrinthuloides, microorganisms of the genus Crypthecodinium, and mixtures thereof.
7. The microwaveable popcorn composition of claim 6 , wherein the microorganism is selected from the group consisting of microorganisms of the genus Thraustochytrium, microorganisms of the genus Schizochytrium, microorganisms of the genus Crypthecodinium, and mixtures thereof.
8. The microwaveable popcorn composition of claim 1 , wherein the first oil is from a plant source.
9. The microwaveable popcorn composition of claim 8 , wherein the plant source has been genetically modified to produce long chain polyunsaturated fatty acids, wherein the plant is selected from the group consisting of soybean, corn, safflower, sunflower, canola, flax, peanut, mustard, rapeseed, chickpea, cotton, lentil, white clover, olive, palm, borage, evening primrose, linseed and tobacco.
10. The microwaveable popcorn composition of claim 8 , wherein the plant source has not been genetically modified to produce long chain polyunsaturated fatty acids, wherein the plant is selected from the group consisting of soybean, corn, safflower, sunflower, canola, flax, peanut, mustard, rapeseed, chickpea, cotton, lentil, white clover, olive, palm, borage, evening primrose, linseed and tobacco.
11. The microwaveable popcorn composition of claim 1 , wherein the first oil is from an animal source.
12. The microwaveable popcorn composition of claim 11 , wherein the animal source is selected from the group consisting of aquatic animals, animal tissues and animal products.
13. The microwaveable popcorn composition of claim 1 , wherein the omega-3 LC-PUFA is docosahexaenoic acid.
14. The microwaveable popcorn composition of claim 1 , wherein the first oil is minimally processed.
15. The microwaveable popcorn composition of claim 1 , wherein the first oil is not winterized.
16. The microwaveable popcorn composition of claim 1 , wherein the first oil comprises at least about 20% omega-3 LC PUFAs.
17. The microwaveable popcorn composition of claim 1 , wherein the first oil comprises at least about 60% omega-3 LC PUFAs.
18. The microwaveable popcorn composition of claim 1 , wherein the composition comprises between about 30 mg and about 100 mg of omega-3 LC PUPA per serving, wherein the serving is 35 g of popped popcorn.
19. The microwaveable popcorn composition of claim 1 , wherein the second oil is selected from the group consisting of palm oil, palm kernel oil, cocoa oil, shea nut oil and combinations thereof.
20. The microwaveable popcorn composition of claim 1 , wherein the ratio of the second oil to the first oil is between about 20:1 and about 40:1.
21. The microwaveable popcorn composition of claim 1 , further comprising an antioxidant.
22. The microwaveable popcorn composition of claim 21 , wherein the antioxidant is selected from the group consisting of vitamin E, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), propyl gallate (PG), vitamin C, phospholipids, natural antioxidants, and combinations thereof.
23. The microwaveable popcorn composition of claim 21 , wherein the antioxidant is present in an amount between about 0.01 and about 0.2 by weight of the second oil.
24. The microwaveable popcorn composition of claim 1 , further comprising a flavoring agent.
25. The microwaveable popcorn composition of claim 1 , wherein the flavoring agent is selected from the group consisting of natural flavors and artificial flavors.
26. The microwaveable popcorn composition of claim 25 , wherein the flavoring agent is selected from the group consisting of butter, artificial butter, cheese, pizza flavors, sugar, sweeteners savory flavors and spices.
27. A microwavable popcorn product comprising: a) a container suitable for use in a microwave popcorn popping process, and b) a popcorn composition according to claim 1 .
28. A process for preparing the microwavable popcorn composition of claim 1 , comprising combining the first oil, the second oil and unpopped popcorn kernels.
29. A process for preparing popcorn, comprising subjecting the composition of claim 1 to microwave energy until the popcorn kernels are popped.
30. A popcorn product produced by the process of claim 29 .