Mellorine is a lower-cost imitation of ice cream, made using fats other than butterfat.
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).
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.