In ice cream production, the percent increase in volume due to air incorporation is known as what?

In ice cream production, the percent increase in volume due to air incorporation is known as overrun. Overrun is a crucial factor in the texture and quality of ice cream, as it influences creaminess and mouthfeel. When air is incorporated during the churning process, it not only increases the volume of the ice cream but also affects its density and body. A higher overrun often leads to a lighter texture, while too much incorporation can result in a less creamy product.

The concept of overrun is significant in commercial ice cream production, as it helps producers optimize texture and control production costs. For instance, a typical overrun in ice cream ranges from 20% to 100%, depending on the desired texture and product type. Understanding this term is essential for food scientists and manufacturers to create high-quality frozen desserts that appeal to consumers.

The other options do not accurately describe this process. Padding refers to methods used to increase the volume of ice cream with non-traditional ingredients, bulking typically pertains to using fillers to adjust volume without increasing quality, and surplus usually refers to excess production that is not directly relevant to air incorporation in ice cream.