overrun

In food technology, "overrun" refers to the amount of air incorporated into a frozen dessert during the freezing process. This air increases the volume of the product. For instance, in the United States, ice cream must contain at least 10 percent fat and 20 percent total milk solids. The volume can be increased by up to 100 percent due to air, but the finished product must weigh at least 4.5 pounds per gallon. Premium ice creams might have an overrun as low as 20 percent, while soft-serve ice creams typically range from 30 to 50 percent. In a broader sense, "overrun" can also mean an act of exceeding something, such as costs estimated in a contract or a quantity of goods ordered by a customer.12