What is overrun in ice cream?

Overrun in Ice Cream

Overrun refers to the amount of air incorporated into ice cream during the freezing process. It's expressed as a percentage, calculated by comparing the volume of the finished ice cream to the volume of the ice cream base mix. Essentially, it's the difference between the weight of the mix and the weight of the ice cream produced from that mix.

Calculation: Overrun (%) = [(Volume of ice cream - Volume of mix) / Volume of mix] x 100
Impact on Texture: Overrun significantly affects the texture of ice cream. High overrun (above 100%) generally results in a lighter, airier texture. Low overrun (below 50%) leads to a denser, richer, and often chewier texture.
Legal Limits: In many regions, there are legal limits on the minimum weight per gallon of ice cream. This indirectly controls the maximum permissible overrun because excessive overrun would result in a lighter product that doesn't meet the weight requirements.
Factors Affecting Overrun: Several factors influence the amount of air that can be incorporated into ice cream, including:
- Freezing Equipment: Different ice cream machines have varying capabilities for incorporating air.
- Mix Composition: The types and proportions of ingredients in the mix (e.g., fat, proteins, stabilizers) affect air incorporation.
- Viscosity of the mix: A mix with higher viscosity can often hold more air.
- Agitation: The speed and type of agitation during freezing play a crucial role.
Desirable Overrun Levels: The ideal overrun level depends on the desired texture and quality of the ice cream. Premium ice creams typically have lower overrun (25-50%), while economy brands often have higher overrun (75-100% or more) to reduce production costs.

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