Ice Cream Overrun
The air whipped into frozen dessert, measured by weight: overrun% = (mix weight - finished weight) / finished weight x 100 for equal volumes. A gallon of mix at 9.0 lb frozen to 4.5 lb/gal is 100% overrun (half the finished volume is air). Reports the air fraction, the overrun band (gelato/premium low, economy/soft-serve near 100%), and whether the finished density meets the FDA 4.5 lb/gal minimum to be labeled ice cream (21 CFR 135.110).
Formula and source
overrun% = (mix_weight - finished_weight) / finished_weight x 100 for equal volumes; air% = (mix_weight - finished_weight) / mix_weight x 100.
Goff & Hartel, Ice Cream, 7th ed.; FDA 21 CFR 135.110 standard of identity, by name.
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