Why does margarine melt my popcorn?
February 18, 2005 5:02 PM Subscribe
Whenever real butter is used for a topping on my popcorn it seems to work well, coats the popcorn, does not make it soggy. When I use margarine it seems to "melt" the popcorn, making it soggy.
I am curious to hear some technical reasons why this might happen. I know the melting points are nominally similar, so I have crossed that out. My brainstorm starts with a higher specific heat, a different lipid bilayer, or some more complex organic interaction between the differing molecules?