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There is a higher water content in margarine than in real butter. Clarified butter has almost no water so it does great on popcorn.

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Q: Why does popcorn shrivel up if it has margarine poured over it vs real butter?
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Does butter affect they way popcorn is popped?

because oil consists of unsaturated fats which melt at 16 degrees Celsius while butter is a saturated fat meaning it is solid at room temperature because their fatty acids are tightly packed together making butter have a higher melting point of 63-70 degrees Celsius


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