Word: extrin
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Dates: during 1940-1949
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...looks, smells and tastes like the very best butter, and it may be on your butter plate at one of the nation's best hotels-yet it may not be butter at all. Secret of the pale gold ersatz product is a new "butter culture" called Extrin, which makes white vegetable shortening (Crisco and Spry are trademarked examples) taste and look like real butter...
...Extrin is made by Extrin Foods, Inc. of New York City. It is a culture of Lactobacilli* (bulgaricus, acidophilus, moro) and yeast (fragitans), grown in heavy cream and buttermilk, which continue to work in hydrogenated vegetable oils. The culture includes natural annatto extract (for coloring) and salt. Two ounces of Extrin will permeate ten pounds of shortening. Together with two ounces of salt, a quart of water and 3 Ib. of butter, this makes a mixture which can legally be called "butter spread." But even without any butter, Extrinized shortening is almost impossible to tell from the real thing...
...principle.of Extrin was stumbled on by Food Chemist William Kugelmann. He developed it as a flavoring for bakers which, unlike most butter flavoring, would not be lost in cooking. So far, Extrin has been sold only to restaurants, bakeries and hospitals. But last week Extrin's president Robert S. Sweet was looking toward broader markets...
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