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.
| Type | Frozen dessert |
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Mellorine is produced in the same way as ice cream except for the substitution of highly refined fats (vegetable oil) for butterfat.[2] It is made 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.[3]
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.[4] In 1973, the U.S. Food and Drug Administration created a standard of identity for mellorine as part of its efforts to encourage new product innovation and nutrition information labeling.[5]
References
edit- ^ 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.
- ^ Power, Carlton H. (August 17, 1954). "Mellorine". National Cotton Council of America. The Sanitarian. Vol. 17, no. 3. National Environmental Health Association. pp. 134–139. JSTOR 26325225.
- ^ 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.
- ^ Standifer, Mary M. (1976). "Cottonseed Industry". Texas State Historical Association. Austin, TX. Retrieved 2022-11-11.
- ^ Frohlich, Xaq (2023-10-17). From Label to Table: Regulating Food in America in the Information Age (1 ed.). University of California Press. p. 124. doi:10.2307/jj.7794619. ISBN 978-0-520-97081-6.
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