Mellorine

Mellorine is a frozen dessert similar to ice cream, but in which vegetable fats or oils have been substituted for butterfat or other milk fats. It is typically less expensive to produce than ice cream due to the lower cost of vegetable fats.

Composition and Regulations:

Mellorine's specific composition is regulated by various governmental bodies. In the United States, for example, the Food and Drug Administration (FDA) has specific standards of identity for mellorine. These standards generally require mellorine to contain:

• A minimum amount of vegetable fat.
• A minimum amount of total solids.
• Specific types of optional ingredients such as sweeteners, flavoring agents, and stabilizers.

State regulations may also apply and can vary. These regulations often dictate the labeling requirements for mellorine, ensuring consumers are aware that it is not traditional ice cream.

Taste and Texture:

The taste and texture of mellorine can vary depending on the specific ingredients and manufacturing processes used. While some people may find it comparable to ice cream, others may notice differences in richness, mouthfeel, and flavor profile due to the presence of vegetable fats instead of milk fats. Some argue that it lacks the creamy richness of traditional ice cream.

Availability:

Mellorine's availability can vary geographically. It is often found in school cafeterias, institutional settings, and as a lower-cost alternative to ice cream in some retail outlets. It is more prevalent in certain regions than others, often depending on local regulations and consumer preferences.

Other Names:

While "mellorine" is the most common term, other names or variations might be used depending on the manufacturer or region. However, the term "mellorine" is generally understood to denote a frozen dessert with vegetable fat substitution.