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Mellorine is a lower-cost imitation of ice cream, made using fats other than butterfat.[1] It can be made from both animal fat and vegetable fat.
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Mellorine is produced by freezing while stirring, a pasteurized mix of milk-derived nonfat solids and animal or vegetable fat (or both). Afterward, it is battered by a carbohydrate sweetener and the addition of flavoring ingredients.[2]
Mellorine was a product of necessity after World War II. In the United States, manufactured wartime goods made of cotton, cotton meal, and cottonseed oil were no longer being used in quantity by the military. Cottonseed oil found peacetime use in salad dressings, mayonnaise, and in the ice-cream substitute mellorine.[3]
References
- Bender, David A; Bender, Arnold E (1999). Benders’ Dictionary of Nutrition and Food Technology. Woodhead Publishing Ltd. ISBN 1 85573 475 3.
mellorine: US term for ice-cream made from non-butter fat.
- Production and marketing practices for mellorine : a study of the marketing of frozen desserts. Washington D.C.: United States Agricultural Marketing Service Marketing Research Division. 1958. p. 2.
- Mary M. Standifer, "Cottonseed Industry," Handbook of Texas Online, Texas State Historical Association. (https://tshaonline.org/handbook/online/articles/drc04), accessed July 17, 2013.
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