## 3 Results
### Analysis of Particle Sizes of Ice Cream Mixes  
An analysis of particle size of ice cream mixes was presented as the mean diameter in Table 2 and as particle size distribution in Figure 3a,b before and after 24 h of maturation at 4 \({}^{\circ}\)C.  
Before the maturation process (directly after preparing the ice cream mixes), the mean diameter of D\({}_{50}\) ranged from 14.68 to 42.15 \(\upmu\)m (Tables 1 and 2). The lowest value was noted for the control sample, CU, with the ultrasound treatment. For all ice cream mixes with the addition of stabilisers, the mean diameter was significantly higher (from 28.70 to 42.15 \(\upmu\)m) than the previously mentioned CU sample. Nonetheless, it was observed that the ultrasound treatment reduced the size of particles in all samples no matter the addition of stabilisers. For instance, sample B (with enzymatic (\(\beta\)-galactosidase) hydrolysates ofiota carrageenanan)) without ultrasound homogenisation, had a D\({}_{50}\) at 42.15 \(\upmu\)m (it was the highest result), while the same sample but with ultrasound treatment achieved a level of 34.29 \(\upmu\)m. According to that, the decrease in the size of the particle by acoustic cavitation was beneficial. The statistical analysis resulted in significant differences between samples before maturation time, so based on that it may be said that the ultrasound and use of stabilisers influenced the particle size of ice cream mix particles (Tables 1 and 2). Taking into consideration the maturation time of ice cream mixes, which is crucial in ice cream production, the same analysis was conducted after 24 h. A noticeable reduction in D\({}_{50}\) was noted in comparison to the results before maturation. The range of particle size was from 9.76 to 28.50 \(\upmu\)m. Additionally, the same tendency of lower value, as before maturation, was visible for samples with ultrasound treatment. The samples with the addition of hydrolysates ofiota carrageenanan with ultrasound treatment had the lowest value of D\({}_{50}\) (Tables 1 and 2). For instance, the sample BU (with the enzymatic (\(\beta\)-galactosidase) hydrolysates ofiota carrageenanan)) achieved 9.76 \(\upmu\)m, sample LU (with enzymatic (lactase) hydrolysates ofiota carrageenanan)) at 10.59 \(\upmu\)m and AU (with acid hydrolysates ofiota carrageenanan) at 11.24 \(\upmu\)m (Tables 1 and 2). Moreover, according to statistical appraisal, the three mentioned samples with the control sample, CU, are in the same homologous group. It may be concluded that ultrasound treatment was a more crucial contribution to reducing the size of particles than the use of stabilisers. Only the sample with the addition ofiota carrageenanan with and without ultrasound treatment (I and IU) had the highest value of particle size at 28.5 \(\upmu\)m and 23.73 \(\upmu\)m. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Sample** & **D\({}_{50}\) before Maturation** & **D\({}_{50}\) after Maturation** \\ \hline
**C** & 15.65 \(\pm\) 0.62 \({}^{\text{a}}\) & 17.23 \(\pm\) 0.49 \({}^{\text{c}}\) \\
**CU** & 14.68 \(\pm\) 0.17 \({}^{\text{a}}\) & 9.97 \(\pm\) 0.23 \({}^{\text{a}}\) \\
**I** & 30.40 \(\pm\) 0.44 \({}^{\text{e}}\) & 28.50 \(\pm\) 0.43 \({}^{\text{e}}\) \\
**IU** & 28.70 \(\pm\) 0.16 \({}^{\text{d}}\) & 23.73 \(\pm\) 0.62 \({}^{\text{d}}\) \\
**A** & 38.36 \(\pm\) 0.49 \({}^{\text{c}}\) & 11.41 \(\pm\) 0.97 \({}^{\text{ab}}\) \\
**AU** & 35.70 \(\pm\) 0.50 \({}^{\text{b}}\) & 11.24 \(\pm\) 1.41 \({}^{\text{a}}\) \\
**B** & 42.15 \(\pm\) 0.19 \(\lx@paragraphsign\) & 11.29 \(\pm\) 0.53 \({}^{\text{ab}}\) \\
**BU** & 34.29 \(\pm\) 0.14 \({}^{\text{f}}\) & 9.76 \(\pm\) 0.36 \({}^{\text{a}}\) \\
**L** & 38.31 \(\pm\) 0.66 \({}^{\text{c}}\) & 13.20 \(\pm\) 0.45 \({}^{\text{b}}\) \\
**LU** & 36.92 \(\pm\) 0.56 \({}^{\text{b}}\) & 10.59 \(\pm\) 0.09 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} The different superscript letters in the table represent significant differences in the means of the same parameter (\(p<0.05\)). Values represent means \(\pm\) standard deviations.  
\end{table}