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Perfect popcorn for home movie night
 When Sandra Saravia goes to the movies, she finds it impossible to pass the concession stand without giving in to the pricey, buttery allure of a bag of freshly popped corn.
"I love the butter. The flavoury, greasy, messy taste of it," said Saravia, a 12-year-old movie buff who realizes little if any butter likely is involved in the "buttery topping" taste she finds so tempting. "They put something in there -- I don't know what it is -- but I can't make it at home."
Saravia is right. Without the help of commercial products, a home popper can't replicate the "butter" (which really is partially hydrogenated soybean oil with butter flavouring), or the neon yellow salt seasoning (of which salt is just one component).
"There is so much chemistry involved," said Wendy Boersema Rappel, spokeswoman for the American Popcorn Board.
"With all the flavourings and oils they use, if you went into a lab you could make it. But it's not a taste that you can duplicate or come close to replicating at home."
Or can you?
Americans consume 17 billion quarts of popcorn a year. Much of that is eaten at home, and much of that is microwaved. But ... more

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