# Application of Ultrasound Homogenization in Milk Ice Cream Mixes
## 3 Results and Discussion
### The Analysis of Particle Sizes of Milk Ice Cream Mixes
The lowest value of median D\({}_{50}\) was noticed for the control sample after the mechanical homogenization and with the addition of iota carrageenanan (IH) while the highest score was for the sample after the ultrasound homogenization and with the addition of an enzymatic hydrolyzate of iota carrageenanan (AU) (Tables 1 and 2). Also, as it was before the maturation, the same tendency was observed in the samples after the ultrasound treatment: the higher value of the median D\({}_{50}\). Based on the ANOVA, significant differences between samples were noted (\(p<0.05\)) (Tables 1 and 2). After the mechanical homogenization, the range of D\({}_{50}\) was from 18.63 to 23.95 \(\upmu\)m for samples, whereas for samples after the ultrasound homogenization, it ranged from 23.55 to 39.75 \(\upmu\)m. Moreover, after 24 h of maturation, a slight reduction in the size of particles was noticed. The most striking observation was the fact that a significant reduction in the median D\({}_{50}\) was noticed in the control sample CU (without stabilizers and after the ultrasound treatment), at the level of almost 8 \(\upmu\)m. Additionally, in samples after the ultrasound treatment and with the addition of enzymatic hydrolyzates of iota carrageenanan, LU and BU (Tables 1 and 2), the maturation did not contribute to any changes in the sizes of particles. Likewise, [PERSON] et al. [21] hold the view that in the use of ultrasound homogenization in vegan ice cream mixes with the same sort of stabilizers as in the presented article, also after the maturation, the decrease in sizes of particles was observed. Considering the particle size distribution of the samples before maturation, two or three peaks were observed in samples of milk ice cream (Figure 2). The range for the first peak was from 1 to 7 \(\upmu\)m, and the second one was from 7 to 50-70 \(\upmu\)m. The next peaks depended on the type of samples, ranging from 70 to 100 or from 80 to more than 100 \(\upmu\)m. After the maturation, what is interesting in these data (Figure 3) is that the distributions of particle sizes were more diverse than before maturation. This is on the grounds that two and three peaks were noted. The most homogenous sample from all samples was CH, after the mechanical homogenization and without stabilizers. Moreover, the ranges of peaks were similar to those before maturation. In the research by [PERSON] and [PERSON] [32] after the ultrasound with the different acoustic intensities in ice cream mixes, two distinctive peaks were observed. However, by using a higher intensity of 18.4 \(\pm\) 0.8 W/cm\({}^{2}\), the narrow distribution of particles was noted. Additionally, in a comprehensive analysis by [PERSON] et al. [36], the degree of fat destabilization in ice cream was measured with different sorts and amounts of emulsifiers such as WPI (whet protein isolate) and T80. It was observed that the first peak in the figure (0.01-10 \(\upmu\)m) corresponded to the single fat droplet, and then the second peak presented the aggregation of fat particles (>10 \(\upmu\)m). A broader perspective should be taken into account in the case of fat aggregation. Some authors [37] summarized that not only had emulsifiers been promoters for fat aggregation in ice cream but also that stabilizers played a key role in this process. Therefore, it is vital to develop the appropriate amount of these ingredients due to the fact that it has a crucial influence on the texture of ice cream. For instance, the higher amount of single stabilizers such as LBG (locust bean gum) or MDG (mono- and diglycerides) contributed to larger particle sizes than in the control samples. Based on the presented article, the lower ability of ultrasound to decrease the sizes of particles and narrow the particle's size distribution may have been linked with the addition of stabilizers and emulsifiers. Thus, further studies will need to develop the appropriate amount of these substances in the recipe of ice cream mixes. Figure 2: Particle size distribution before 24 h of maturation of milk ice cream mixes.