If you taste ice cream at room temperature it will taste overly sweet. So more sugar needs to be added to produce the desired effect at the low temperatures in which ice cream is usually served. Cold tends to numb the taste buds, making them less sensitive. Ice cream makers need to add a lot more sugar than you probably realize-usually sucrose or glucose. Milk naturally contains lactose, or milk sugar, which is not very sweet. Other examples of foams are whipped cream, marshmallows, and meringue (as in lemon meringue pie). The presence of air means that ice cream is also a foam. A typical air pocket in ice cream will be about one-tenth of a millimeter across. If you examine ice cream closely, you can see that the structure is porous. In ice cream, liquid particles of fat-called fat globules-are spread throughout a mixture of water, sugar, and ice, along with air bubbles (Fig. Instead, one of the liquids is dispersed throughout the other. Ice cream is an emulsion-a combination of two liquids that don't normally mix together. Due to the high fat content of ice cream, however, and because fat is less dense than water, any ice cream will always be less dense than any aqueous solution, otherwise you would not be able to make root beer floats! Then read the net weight on the label to confirm your observation. The next time you visit a grocery store, compare cheaper and more expensive brands by holding a carton in each hand-you should be able to notice a difference. Better brands have higher densities-up to 0.9 grams per milliliter. A gallon (3.8 liters) of ice cream must weigh at least 4.5 pounds, making the minimum density 0.54 gram per milliliter. The amount of air also has a huge effect on the density of ice cream. One side effect of adding a lot of air to ice cream is that it tends to melt more quickly than ice cream with less air. The less expensive brands usually contain more air than the premium brands. If the volume of ice cream is doubled by adding air, then the overrun is 100%, which is the maximum allowable amount of air that can be added to commercial ice cream. The amount of air added to ice cream is known as overrun.
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