Question

Which of these component increase the overrun in ice cream?

• A. Stabilizers
• B. Emulsifiers
• C. Fat
• D. Milk solids not fat

Hint:

Milk proteins (found in the MSNF fraction) are the primary foaming agents in the ice cream mix, directly enabling air incorporation (overrun).

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Overrun is the volume of air incorporated into an ice cream mix during the freezing and whipping process, expressed as a percentage increase over the volume of the original liquid mix.

Step 2: Detailed Explanation:
- The incorporation of air (overrun) requires surface-active compounds that can form a stable film around air cells during whipping.
- Milk Solids-Not-Fat (MSNF) contains whey proteins and caseins, which are highly surface-active proteins.
- These proteins quickly adsorb to the air-water interface during whipping, lowering surface tension and stabilizing the incorporated air bubbles.
- Increasing the MSNF content (up to an optimal limit of about 10–11%) increases the whipping ability and potential overrun of the mix.
- High fat content actually acts as an anti-foaming agent and can reduce overrun if not balanced with sufficient proteins and emulsifiers.

Step 3: Final Answer
Milk solids not fat (specifically milk proteins) increase the overrun in ice cream.