The butter you get at the movies is not real butter. It is a concoction of oils and flavorings intended to resemble butter. Depending on the brand, the specific components in theater butter may vary, but most varieties contain a blend of soybean oil, canola oil, and coconut oil. The particular flavor of theater butter is created by combining these oils with a variety of flavorings and additions.
A variety of maize known as popcorn has a hard exterior and a mushy, starchy interior. The moisture inside the kernel turns to steam when it is heated, which causes the kernel to grow and crack open. As a result, the white, fluffy popcorn that we are all accustomed to is produced.
When movie theaters started selling popcorn as a quick and inexpensive snack for moviegoers in the early 20th century, popcorn came to be associated with movies. Popcorn gained popularity fast because it was inexpensive, simple to manufacture, and could be consumed quietly during a movie without bothering other moviegoers.
According to a poll by The Popcorn Board, Americans consume an average of 13 billion quarts of popcorn annually, making them the world’s largest popcorn consumers. Canada, Australia, and Japan are among nations that eat a lot of popcorn.
A “kernel” is a single kernel of popcorn. A small amount of water and starch is present in each kernel; when heated, this mixture expands and transforms into steam, which causes the kernel to burst apart.