Abstract: Microwave pop-corn are classified as semi-cooked food. With this patent is protected the utilization of oil such as coconut oil, soy-bean oil, palm oil, canola oil or their mixtures with a melt point between 23° and 38° C., the method of preliminary preparation, and homogenization of the products before their packing, different flavouring recipes and additional natural products, the one-layer packs or multiple-layers at least one of which is made of greaseproof paper with a degree of greaseproofness superior to 1800+/1800+, TAPPI T-454-05-96, in which the mixture is divided in equal parts, the pack may be with or without susceptor because of the low melt point, which contributes to obtain a regular liquid form of the oil.

Abstract: The method of preparation of sweet microwave pop-corn guarantees a finished product, where the presence of sugar does not harden the popcorn and they remain white and tender, without burn over the pack and among the popped kernels inside, homogeneously colored and flavoured, with natural ingredients. This method starts with the preparation of a sugar—glucose syrup made of sugar, water and glucose. The mixture is heated and cooled up to determinate temperature. The next mixture is a fat solution consisted of coconut or palm oil, lecithin and cream or flavouring. The final mixture is made of corn, sugar-glucose syrup and the fat solution. Flavouring like caramel or chocolate and colouring can be added to the sugar-glucose syrup. One of the following ingredients can be added: peanuts, hazelnuts, walnuts, almonds, a caramel or chocolate flavouring.