Overrun, expressed as percentage, is generally defined as the volume of ice cream obtained in excess of the volume of the ice cream mix. The excess volume is composed mainly of the air incorporated during the freezing process. The over run due to air provides proper body, texture and palatability essential to a good quality product. Too much and too little quantity of air incorporation will affect the body, texture and palatability. The softy ice cream, ice cream packaged in bulk and retail packed ice cream will have over run of 30-50%, 90-100% and 70-80% respectively.
1 comment March 27th, 2010