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GELATION CONTENT IN AIR (OVERRUN)

Ice cream is a refreshing smoothie product with different flavors, consisting of air bubbles films constrained by a mixture of proteins, sugars, salts and other components dissolved or not . It also contains emulsified fat globules and ice crystals.

The ice cream is not only a product of wide acceptance among the public of all ages and sectors also has a high nutritional value and is a source of energy. Its caloric value depends on the percentage of carbohydrates (lactose, sweeteners, sugars), proteins and fats. It also provides large amounts of fat soluble vitamins (A, D, E, K).

Due to its characteristics, ice cream is consumed mainly in the warmer seasons. Marketing in the appropriate places (beaches, parks, plazas) may represent a good source of income.

There are 6 kinds of ice cream: Ice cream, ice milk, Sherbets and sorbets, frozen fruit, frozen yogurt and ice cream diet.

AIR (OVERRUN):

is introduced through the batter and is a necessary ingredient, because without it the ice cream would be too dense, hard and cold. The increase in ice volume during the shake is made cold (-12 º C) is known as overrun. The increase is referred to the volume of the mixture entering the machine before being beaten. The range of overrun is usually higher in the ice cream in the fruit. Often presents product margin, if the overrun is high, the gain will be higher, but runs the risk that ice cream does not have a good conservation, but instead if it is low, the ice is too hard compact, which will significantly reduce the profit margin.

formulas to calculate the percentage of overrun:

1 .- Overrun calculated based on volume:

For example, are produced 5 liters of egg mixture and then obtained 6 , 5 liters of ice cream. Then the overrun is calculated as:

2 .- Overrun calculated based on weight:

For example: Before mixing, a mixture of ice cream in a container of one liter weighs 950 g. After mixing, this same mixture in a container of one liter weighs 700 g. Then, the overrun is calculated as:

Reference: food processing Serie 9 - popsicles and lollipops - ITDG Intermediate Technology Group Developmen Peru