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Cheap ice cream has more air? The FDA requires ice cream to have an overrun of less than 100 percent (half air, by volume) and at least 10 percent butterfat. Premium ice cream typically has an overrun of less than 50 percent and 14-16 percent butterfat. | Food Science Babe
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Here’s why if your ice cream doesn’t melt fast — you should throw it out immediately. It’s summer, and grocery store freezers are packed with all kinds of ice cream. But here’s what most people don’t know: Most ice cream brands contain a toxic emulsifier called Polysorbate 80 — added to keep the ice cream from melting too quickly. Not only that, it also stabilizes the mix, allowing manufacturers to pump in more air — a process called overrun. The more air they add, the fluffier the texture feels
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