The effect of continuous freezer overrun on ice cream products

The Overrun of ice cream refers to the ideal ratio achieved by quickly stirring and freezing the air in the mixture through a dasher during the production of ice cream. This ratio is usually expressed as a volume percentage (%), and the weight of air locked in during stirring can be ignored.

Ice cream with a higher overrun will be lighter and fluffier, while ice cream with a lower overrun will be denser and creamier.

Overrun of ice cream continuous freezer is influenced by various factors such as additives, stirring time, stirring speed, cooling speed, etc. In general, the typical range of overrun for commercial ice cream is between 50-100%, some soft ice creams having even higher overruns.

In the production process of ice cream, if overrun of ice cream continuous freezer is too low, ice cream cannot be fully inflated, this can affect the texture and mouthfeel of the ice cream, making it less creamy and more icy, sometimes air holes may appear, the appearance also looks unattractive. But if overrun of ice cream continuous freezer is too high, the ice cream will be lighter and more airy than desired. This can affect the texture and mouthfeel of ice cream, making it less creamy. Ice cream with a high overrun may also melt more quickly and be less stable, this can make the ice cream taste less rich and satisfying.