Air-Popped Popcorn Vs. Oil

Other People Are Reading How Do Those Kernels Pop?

A kernel of pop corn does not take into consideration whether it is in an air popper or an oil popper. What makes it pop is the same in both. Each kernel has a tiny bit of water locked inside it. When the kernel is heated to the point that the bit of water reaches 212 degrees, the starch in the corn expands and becomes a gooey substance. The pressure of the expanding goo presses against the hull until the force is so great it explodes the hull, expanding the starch and releasing the steam from that bit of water. What results is an individual piece of popcorn.

Oil Popped

When oil is used to heat the corn, it is because the heat in a pan will burn the corn as it pops. The oil coats each kernel that pops and, along with shaking the pan, keeps the kernel from sticking and burning. Whether the oil is butter, olive oil or vegetable oil, it flavors the corn and provides a surface for salt, garlic or any other flavoring to adhere to, creating even more flavor. A cup of oil-popped popcorn contains 55 calories.

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