How does air affect ice cream?

Air makes up anywhere from 30\% to 50\% of the total volume of ice cream. The amount of air added to ice cream is known as overrun. One side effect of adding a lot of air to ice cream is that it tends to melt more quickly than ice cream with less air. The amount of air also has a huge effect on the density of ice cream.

What is overrun and how does it affect the quality of ice cream?

Overrun results from whipping air into the mix during freezing and expansion because of the freezing. Ice cream typically contains 40-50\% air by volume. Too overrun produces a heavy, compact, course textured frozen dessert.

Why is air important in ice cream?

We can’t actually see it or taste it, but air plays a very significant role in ice cream. It keeps it soft and scoop-able. And it also influences how thick, creamy, light or fluffy the ice cream is: and these are important sensory properties.

What is overrun in ice cream?

Overrun is the term for the percent of the expansion of ice cream achieved from the amount of air incorporated into the product during the freezing process. An overrun of 50\% means that it has expanded 50\% (for example one gallon of mix will make one and a half gallons of the finished product).

How do you control the overrun of ice cream?

The effect of stabilisers in an ice cream with high overrun

1. Increase mix viscosity.
2. Prevent whey separation (syneresis)
3. Improve whipping properties.
4. Improve texture.
5. Prevent ice crystal growth during storage.
6. Improve melting resistance.
7. Regulate sensory properties.

What is overrun as applied in ice cream?

Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. Ice cream normally has an overrun of around 100\%, meaning that air makes up 50\% of its volume.

What affects overrun in ice cream?

The overrun attainable at the freezer depends upon the following points:

• Type of ingredients used in the mix.
• Sharpness of scrapper blades.
• Speed of dasher.
• Volume of refrigerant passing over freezing chamber.
• Temperature of refrigerant.

How is overrun expressed?

Overrun is usually defined as the volume of ice cream obtained in excess of the volume of the mix. It is usually expressed as “percent overrun”. Too much air will produce a snowy fluffy ice cream while too less air on the other hand will lead to soggy, heavy ice cream.

What is overrun of ice cream?

What Is Overrun? Overrun is the term for the percent of the expansion of ice cream achieved from the amount of air incorporated into the product during the freezing process. An overrun of 50\% means that it has expanded 50\% (for example one gallon of mix will make one and a half gallons of the finished product).

What do you mean by overrun?

transitive verb. 1a(1) : to defeat decisively and occupy the positions of. (2) : to invade and occupy or ravage. b : to spread or swarm over : infest. 2a : to run or go beyond or past the plane overran the runway.

What is the overrun ice cream?

Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard overrun for ice cream is around 100\%, which means that the ice cream is made with one part air to every one part cream. Our ice cream is 35-40\% overrun, meaning we add one part air to ever three parts cream.

Why is overrun done in ice cream?

Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials. For example, when you make hard ice cream with an overrun of 30\% that means that you have expanded the product by 30\%.

What is overrun in ice cream making?

What Is Overrun? Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials. For example, when you make hard ice cream with an overrun of 30\% that means that you have expanded the product by 30\%.

What is overrun & why does it matter when making soft serve?

What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream? What Is Overrun? Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials.

What is overrun and how does it work?

Overrun is a fantastic way to increase the profitability of your mix. When you purchase ice cream in the store, you will sometimes be surprised at the lightness of a carton. That is because commercial ice cream is mixed with up to 100\% overrun (air), doubling the liquid volume.

What percentage overrun is acceptable for soft serve ice cream?

If you want to produce premium quality soft serve ice cream, we recommend you yield a product that has 50\% – 60\% overrun. Another thing to keep in mind is investing in a high quality machine because the quality & functionality of the machine you use also affects the product, regardless of whether it is gravity fed or pressurized.