Cottolene

Cottolene

Cottolene is a brand of shortening made of beef tallow and cottonseed oil that was marketed in the United States from 1868 until the mid-20th century. It was produced by N.K. Fairbank and was a popular alternative to lard.

History

N.K. Fairbank Company, based in Chicago, introduced Cottolene in 1868. The product was a blend of cottonseed oil and beef tallow, and was marketed as a healthier and more economical alternative to lard. Cottolene was one of the first shortenings to be made entirely from vegetable and animal oils, and it was widely used in American households until the mid-20th century.

Production and Use

Cottolene was produced by rendering beef tallow and blending it with cottonseed oil. The mixture was then hydrogenated to create a solid fat that could be used in cooking and baking. Cottolene was often used in the same way as lard, for frying and baking, and was praised for its light, flaky results in pastries.

Health Claims and Controversy

In its marketing, N.K. Fairbank Company claimed that Cottolene was healthier than lard, as it was made from vegetable and animal oils rather than animal fat. However, these claims were controversial, and the product was eventually replaced by other types of shortening that were made entirely from vegetable oils.

Legacy

Despite its eventual decline, Cottolene played a significant role in the history of cooking and baking in the United States. It was one of the first products to challenge the dominance of lard and butter, and it paved the way for the development of other types of shortening.