Just as brine is commonly added to hams, it is not uncommon to see the addition of air — a lot of air — in industrial ice creams and sorbets.
Of course, the change of state from liquid to solid in the ice cream or sorbet manufacturing process involves a natural increase in the final volume. The volume typically expands by around 10% for ice cream and 15% for sorbets. This phenomenon is what we call natural overrun.
Modern ice cream and sorbet manufacturing processes now allow air to be injected into the mixture. In high-end ice cream, this can be seen as a pursuit of a particular texture. The weight-to-volume ratio then sits at around 800g per litre. Beyond a certain percentage, however, one might see something else behind it...
At Sikou, this ratio sits between 800 and 860g per litre.
If the weight or volume is not mentioned on a product, it must be an oversight...