Associate Professor

Deptt. of Dairy Sc. & Tech. (Formerly A.H & Dairying)

R.K. (P.G.) College

 Shamli, U.P. India  

Overrun In Ice Cream

Overrun in ice cream usually defined as the increase in volume of finished ice cream over the volume of the mix for ice cream manufacture. it is expressed as a percentage.

The over run in ice cream is determined by the amount of air which is incorporated into the ice-cream during the freezing step of process. When the Ice cream churned or whipped, air to incorporated into the Ice cream mix which increases it's volume so help maximize price. The amount of incorporated air depends upon the composition of mix and the way it is processed; and is regulated so as to give that percentage of overrun or yield which will give the proper body, texture and palatability necessary to a quality product.

The more air that is incorporated, the higher the overrun will be. However, too much overrun can be undesirable, results a snowy, flciffy, unpalatable ice cream with softer fixture and prone to melting quickly, while a lower overrun or too little air, a soggy, denser harder product.

In order to secure uniform or balance overrun and overrun attainable after the ice cream freezing, the following points should receive attention.

1.     Uniformity in refrigeration temperature.

2.     Role of flow of refrigerant.

3.     Use of overrun testers.

4.     Not too many freezes per operator.

5.     Uniform make of freezer for the operator.

6.     Hopper system for filling Containers if batch type of freezes are used.

7.     Type of Constituents used in the Ice cream mix.

8.     Speed of dasher.

9.     Sharpness of scrapper blades.

How to obtain control overrun

1.     Legal regulation enforced in the market area.

2.     Total solids Content of the mix.

3.     Type of ice cream to be made (fruit, nut, etc)

4.     Selling price of ice cream.

5.     Type of packages used in ice cream.

The factors specific as enhancing overrun includes.

1.     Sodium Caseinate.

2.      Hey solids.

3.      Emulsifier

4.      Certain stabilizer.

5.      Certain salts.

6.      Pasteurization of mix at higher temperature.

Failure to obtain the desired overrun.

1.     Longer time to achieve overrun.

2.     Too much drawing temperature.

3.     Very soft ice cream.

4.     Tendency to form ice cream with coarse texture due to large is crystal formed.

Desirable percentage of overrun in ice cream

Type - Bulk Ice cream – 90 - 100% overrun

Packaged ice cream - 70 - 80% overrun

Soft ice cream (softy) -  30-50% overrun

Methods

There are two basic methods for calculating percentage overrun viz by volume and by weight.

By volume

Over run % =  volume  of finished ice cream in litre - volume of mix in litre   X 100

                                                volume of mix in litre

By weight

Over run % =  weight of unit volume of ice cream – weight of unit volume of mix   X 100

                                              weight of unit  volume of mix

 

Problem 1- 1000 litre of ice cream was manufactured from 490 litre of ice cream mix. calculate the percentage of overrun in the ice cream.

Solution. increase of volume during freezing process  = 1000 litre– 490 litre

          =510 litre

percent increase in volume = 100/490X510 = 104.8%

OR

over run % = volume of finished ice cream in litre- volume of mix in litre  X 100

                                        volume of mix in litre

                 = 1000-490 /490 X 100

                 = 510 /490 X100 = 104.08

Result - % of overrun in Ice cream is 104.08

Problem 2- Find out the overrun percentage in 2500 litre ice cream. Prepare from 1340 kg mix. The specific gravity is 1.080.

Solution - volume of ice cream mix used = 1340 / 1.080 = 1240.74

                  overrun% = volume of finished ice cream in litre – volume of  mix in litre  X 100

                                                                       volume of  mix in litre

                  overrun% =  2500-1240.74/1240.74 X100

                  overrun% = 1259.26/1240.74 X100 = 101.49

Result-  % of overrun in Ice cream is to 101.49

Problem 3 - 1925 kg of ice cream mix was used for making ice cream,  if 1100 kg of ice cream was obtained. find out the percentage of overrun in  Ice cream mix.

Solution

%overerun =  weight of unit volume ice cream – weight of unit volume of mix   X100

                                           weight of unit volume of mix  

%overerun = 1925 - 1100/1100 X 100

%overerun = 825 /1100 X100 = 75

Result- % overrun in Ice cream is 75

Problem 4 -  Find out the overrun percentage in ice cream weighing 0.540kg per litre and made from ice cream mix with 1.078 specific gravity.

Solution - Because specific gravity of ice cream mix = 1.078

Then weight of one litre of ice cream mix = 1.078 kg

weight of one litre ice cream. 0.540 kg

overrun % = volume of finished ice cream in litre - volume of mix in litre   X 100

                                          volume of mix in litre  

overrun % = 1.078-.540/0.540 X100

overrun % = 0.538/0.540X100  = 53.8/0.540   = 99.62

Result -  overrun %  in given ice cream is 99.62

OVERRUN IN KHOA

The excess weight of Khoa over the amount of total Milk solids (T.S.) used on Khoa production referred to as overrun in khoa. It is expressed in percentage, The overrun khoa is chiefly affected by the moisture retained in Khoa and the losses of milk solids during process.

 It is calculated by using the following formals:

overrun%= weight of Khoo (kgs) - weight of Total solids (T.S. in milk taken (kgs)   X100

                               weight of Total solids (T.S.) in milk taken (kgs)

Note - It may be mentioned here that quality and purity of milk is suggested by carring out " Khoa test".

 Usually, one kg of milk is converted into khoa in the normal manner and the payment of the supplier is in direct ratio the amount of the obtained.

 

Problem:1- 500kg of buffalo milk with 15 percent Total solid was utilized for preparing khoa if 110 kg khoa was obtained find out the overrun percentage in khoa.

Solution

% overrun = weight of khoa (kgs) - weight of Total solids in milk taken (kgs)  X 100

                                 weight of Total solids in milk taken (kgs)

weight of Khoa (kgs) =225

weight of T.S. in milk taken (kg) = 15/100 X 500

                                                =7500 /100= 75 kg

Hence,

                                   overrun = 110-75/75 X 100

                                               =35/75 X 100 = 46.66 %

Result - % of overrum in finished Khoa = 46.66%

 

Problem-2 800kg  buffalo milk having 6.5% fat and 9%.S.N.F.  is utilized to making khoe having 35% overrun. Find out the amount of khoa  prepared.

Solution- Total solids in milk taken = (6.5+9.0) X 800/100

             Total solids in milk taken   =15.5 X 800 / 100

              Total solids in milk taken  = 12400/100 = 124kg

% of over run in khao - weight of Khoa (kgs) - weight of T.S in milk taken (kgs)

                                                weight of T.S in milk taken (kgs)

Suppose  the weight of Khoa made = x kgs

35/1= x -124/124 X 100

x = 35X124/100 +124

x= 4340/100 +124

x= 43.4+124 = 167.4kg

% overrun in khoa = 167.4 kg

Result- % overrun in finished  khao  = 167.4 kg

 

Problem 3 -  1000kg of buffalo milk was used for manufacturing khoa if 250kg of Khoa was obtained having 55 percent overrun. Calculate the weight of total solids in milk used For manufacturing khoa.

Solution

Here in the question  overrun % = 50

Weight of khoa = 250kg

weight of T.S in milk taken for khoa manufacturing

Hence

% overrun= weight of khoa (kgs) – weight of T.S. in milk taken (kgs)  X 100

                           weight of T.S in milk taken (kgs)

50/1 = 250- T.S /T.S. X 100

or

250 -100 T.S = 50 X  T.S.

250 – T.S = 50 X T.S./100

250-T.S./1 = T.S/2

2 (250-T.S)= TS

500 – 2 T.S. = TS

500= TS + 2TS

500 = 3 TS

TS = 500/3 = 166.66 Kg.

Result – Weight  of total solids in milk khoa manufacturing = 166.66 kg

References

1.      Jai Singh (1988) Dairying Nidhi Prakashan Baraut.

2.      Bhati, S.S. and Lavania, G.S. (2000) Dairy science V.K Prakashan Baraut.

3.     Arbucle, W.S. (1986) Icecream. The AVI Publishing Company. Inc Westport Connecticut USA.

4.     Jauhar, I.J., GUPTA, Ramji (2021) Food Processes & safety issues Rama Publishing House, Meerut 1^st  Edition.

5.     Robert T. Marshell and W.S.  Arbucle (2000) Ice cream. An Aspen Publication 5^th Edition.