air in sorbets and ice cream

[Space]

how do they manage to put so much air
in industrial ice creams and sorbets?
( and no, they don't use egg whites )

[Clanad]

In the U.S. the air is whipped into the ice cream during mixing.  The term for the air mixture is overrun... and the ratio to the ice cream mixture is limited by law.  It's purpose is to enhance flavor but also to inhibit ice crystal from forming during inadvertent thawing and refreezing, especially during shipment of the product. There have been attempts to inject nitrogen or carbon dioxide as well, but those products haven't fared will in sales...

[flaming]

I suppose they have tried hydrogenating it too.  Or is that unsuitable for ices? People should avoid hydrogenised fat.