## 3 Results and Discussion
### Melting Properties of T. Fuciformis Ice Cream by DSC Analysis  
First, in the study of _T. fuciformis_ ice cream, we attempted to analyze the melting characteristics of commercial ice cream. Commercial ice cream was labeled with a composition ratio of 18% sucrose. From Table 2, the sucrose content ratios in this study ranged from 7.4 to 8.4%; due to the fresh base and the fruiting body of _T. fuciformis_, a water content of up to 90% existed, requiring an additional 10 g of sugar per process in response to the actual taste. Table 2 shows the control ice cream, which contained the lowest sucrose content of 7.5%, for which the glass transition temperature was unable to be detected by DSC analysis; however, this sample exhibited the highest melting onset temperature (Tg) of \(-\)2.88 \({}^{\circ}\)C, melting peak temperature (mT\({}_{0}\)) of \(-\)0.37 \({}^{\circ}\)C, and enthalpy of the melting reaction (m\(\Delta\)H) of 196.20 kJ/kg. When sucrose content exceeded 10%, the glass transition temperature occurred at approximately \(-\)33 \({}^{\circ}\)C. The highest additional ratio, 50% sucrose, exhibited the lowest melting enthalpy of 75.65 kJ/kg, the glass transition temperature of \(-\)34.79 \({}^{\circ}\)C, melting onset temperature of \(-\)13.92 \({}^{\circ}\)C and a peak temperature of \(-\)6.95 \({}^{\circ}\)C in this study. DSC result shows that an increase in the proportion of sucrose added was detrimental to the stability of the frozen dessert. The higher the additional sucrose ratio of the cold dessert, the faster the ice melting. It is no wonder that gelato has added glucose or fructose to replace a fraction of the sucrose for increasing the rich taste, but that can also reduce the melting rate. Regarding the determination of _T. fuciformis_ ice cream melting properties by DSC analysis, which conducted dynamic tests of 2, 4, and 6 \({}^{\circ}\)C/min, the heating rates across the range of temperature increased after holding for 5 min at \(-\)60 \({}^{\circ}\)C and then increased to 30 \({}^{\circ}\)C for each melting experiment. The DSC analysis results could not determine whether the added proportion of Tremella fungus would affect the stability of ice cream (Table 3). It is not only a lack of functionality, but also the quantitative analysis results from the DSC curve that could be insufficient in providing the detailed differences between stabilizers added into the ice cream. Thus, Table 3 displays that _T. fuciformis_ ice creams exhibit nearly identical results of melting onset temperature, melting peak temperature, and enthalpy of melting reaction by DSC preliminary analysis. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **T\({}_{\text{g}}\) (\({}^{\circ}\)C)** & **mT\({}_{\text{g}}\) (\({}^{\circ}\)C)** & **mT\({}_{\text{p}}\) (\({}^{\circ}\)C)** & **mAH (k/kg)** \\ \hline
7.5\% sucrose control ice cream & N/A & \(-\)2.88 & \(-\)0.37 & 196.20 \\
18\% sucrose commercial ice cream & \(-\)33.65 & \(-\)5.84 & \(-\)2.15 & 137.50 \\
10\% sucrose solution & \(-\)32.93 & \(-\)4.72 & \(-\)0.59 & 176.90 \\
30\% sucrose solution & \(-\)32.50 & \(-\)8.66 & \(-\)3.29 & 122.80 \\
50\% sucrose solution & \(-\)34.79 & \(-\)13.92 & \(-\)6.95 & 75.65 \\ \hline \hline \end{tabular} Legend: Tg, glass transition temperature; mTo, melting reaction onset temperature; mTp, Melting reaction peak temperature; mAH, endothermic enthalpy of the melting; N/A, not applicable.  
\end{table} 
Table 2: Results of control ice cream, commercial ice cream, sugar solution of at 10, 30, and 50% sucrose by DSC analyses for heating from \(-\)60 to 30 \({}^{\circ}\)C with the heating rate 6/\({}^{\circ}\)C min.