Cheese Coated Popcorn Recipe Patent
Melting cheese 🧀 over most food is normally welcomed, but it doesn’t work that well for popcorn 🍿 . It makes the popcorn soggy and no-one really enjoys that, especially Plochman Frederick who set about trialing various methods, persevering with powders and multi-coatings until he hit upon a method to melt cheese while maintaining the popcorn crunch.
![](https://ideanav.co.za/wp-content/uploads/2024/04/Cheese_Popcorn_Food_Recipe_Patent.png)
In 1992, Plochman patented:
- Mixing popped popcorn and shredded cheese into an unlayered, homogenous mixture;
- Heating to melt the cheese (at about 120C);
- Freezing; and
- Freeze-drying.
The trick lies in starting the freezing step within an incredibly short time of melting the cheese – 15 seconds!
(US5208055)
Iptica – Easily file provisional patents online for only $99.