Does All Corn Pop?


There are four common types of corn: sweet, dent, flint and pop. Only one of those four types actually pops open – can you guess which one? You got it, popcorn!



What Components Make Popcorn Pop?


Popcorn, or Zea Mays Everta, as it’s scientifically known, is a whole grain that is made up of three components: the germ, the endosperm and the pericarp (aka hull).


The hull is a key component in popcorn. The hull in popcorn differs from the other three types, in that it has just the right amount of thickness to allow the kernel to build up pressure and then to burst open.


Each kernel of popcorn also has a small amount of water stored inside a circle of soft starch. In order to pop, popcorn needs about 13.5 - 14% moisture.


How Does All This Turn The Kernel Into the Popcornopolis Snacks We Love?


As the kernel heats up, the water starts to expand (think pressure cooker) and once the temperature hits between 400 and 460° F, the perfect popping temperature, that little drop of water boils, forcing the hull open in a small but powerful explosion. The soft starch that was holding the water bursts out creating the shapes we all know and love – popcorn!1  


Then the best part…. making those fun shapes in to some of our favorites here at Popcornopolis:  Cheddar Cheese, Lemon Heaven, Caramel Corn, Peanut Butter Cup, Nearly Naked, Cupcake…sorry got lost in our sweet and savory thoughts!


(Remember when we said the hull was the key to making popcorn pop? Well unfortunately it’s also the hull that people like least about eating popcorn. Hulls can get stuck between your teeth, which is why we at Popcornopolis add a special cooking process that eliminates as many of the hulls as possible once the corn has popped. It’s just one of many things that helps make Popcornopolis “The World’s Best Gourmet Popcorn™”.


Did you know these fun popcorn facts?  How did you think popcorn popped? Sound off in the comments below!