Question

Overrun in ice cream should not exceed

• A. 50%
• B. 60%
• C. 70%
• D. 80%

Hint:

To calculate overrun:
\[ \text{Overrun \%} = \frac{\text{Weight of unit volume of mix} - \text{Weight of unit volume of ice cream}}{\text{Weight of unit volume of ice cream}} \times 100 \]

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Overrun is the volume of air incorporated into ice cream during the freezing and whipping process.
It is expressed as a percentage increase in the volume of the finished ice cream relative to the volume of the starting liquid mix.

Step 2: Detailed Explanation:
Air is a necessary component of ice cream because it creates a smooth, scoopable texture and prevents the product from becoming a hard, icy block.
However, excessive air incorporation reduces the nutritional value and density of the ice cream.
Under national food safety regulations, such as those established by the Food Safety and Standards Authority of India (FSSAI) and historically under the Prevention of Food Adulteration (PFA) rules, the maximum permissible overrun in standard commercial ice cream is set at 80%.
This legal limit ensures that consumers receive a product with sufficient milk solids rather than excessive air.

Step 3: Final Answer:
The statutory limit for air incorporation (overrun) in standard commercial ice cream is 80%.