Question:
A hardened plain ice cream having 43.0% TS and whipped to 50% overrun would invariably have which of the following defects?
A hardened plain ice cream having 43.0% TS and whipped to 50% overrun would invariably have which of the following defects?
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High total solids combined with low overrun produces a dense, heavy, and soggy ice cream, while low solids with high overrun leads to a weak, fluffy body.
Updated On: Aug 7, 2026
- Fluffy texture
- Foamy meltdown
- Curdled appearance of melted ice cream
- Heavy and soggy body
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
The body and texture of ice cream are determined by the balance of total solids (TS) in the mix and the amount of air incorporated (overrun).
An imbalance between these two components leads to physical defects in the final product.
Step 2: Detailed Explanation:
Let us analyze the parameters given in the question:
- Total Solids (43.0%): Standard ice cream mixes contain 36% to 38% total solids.
A TS of 43.0% is extremely high, meaning the water content is low, and the concentration of milk fat, sugar, and milk solids-not-fat is very high.
- Overrun (50%): For a high-solids mix, an overrun of 50% is relatively low.
With less air incorporated, the physical space occupied by air cells is small, and the dense, high-solids mix dominates the structure.
This combination of high total solids and low overrun produces a product that lacks a light, creamy feel.
Instead, it feels dense, cold, and excessively thick, a defect described as a heavy and soggy body.
A fluffy texture occurs under the opposite conditions (high overrun and low total solids).
Therefore, this ice cream would exhibit a heavy and soggy body.
Step 3: Final Answer
The correct option is (D).
The body and texture of ice cream are determined by the balance of total solids (TS) in the mix and the amount of air incorporated (overrun).
An imbalance between these two components leads to physical defects in the final product.
Step 2: Detailed Explanation:
Let us analyze the parameters given in the question:
- Total Solids (43.0%): Standard ice cream mixes contain 36% to 38% total solids.
A TS of 43.0% is extremely high, meaning the water content is low, and the concentration of milk fat, sugar, and milk solids-not-fat is very high.
- Overrun (50%): For a high-solids mix, an overrun of 50% is relatively low.
With less air incorporated, the physical space occupied by air cells is small, and the dense, high-solids mix dominates the structure.
This combination of high total solids and low overrun produces a product that lacks a light, creamy feel.
Instead, it feels dense, cold, and excessively thick, a defect described as a heavy and soggy body.
A fluffy texture occurs under the opposite conditions (high overrun and low total solids).
Therefore, this ice cream would exhibit a heavy and soggy body.
Step 3: Final Answer
The correct option is (D).
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