## 4 Conclusions  
A sensory evaluation was performed among ice cre creams with fresh fruit body, fresh base, and 300 mesh powder of _T. fuciformis_ as a stabilizer, to determine which generated a better taste. The addition of _T. fuciformis_ powders of various particle sizes was compared to the sensory evaluation of ice cream and anti-melting characteristics, and the addition of 300 mesh powder yielded a better taste. Furthermore, we compared the amount of 300 mesh powder suitable for the addition and the addition ratio at 0.9% produced a better mouthfeel. From the results of the melting kinetic analysis, it was again proven that the fresh fruit body, the fresh base, and the 0.9% additive ratio of 300 mesh powder of _T. fuciformis_ ice cream presented exceptionally similar melting kinetic parameters. Meanwhile, the higher the amount of sucrose added, the worse the anti-melting stability of the ice cream; when the addition was 10% or more, the ice product could be measured ca. \(-\)33 \({}^{\circ}\)C, and the glass transition phenomenon appeared. This can be applied to the processing of ice dessert with respect to the addition of sucrose and the anti-melting relation. Overall, we used [PERSON]'s kinetic and Proto-kinetic model simulations to successfully determine the differences in the kinetic parameters of ice cream melting with the addition of various _T. fuciformis_ stabilizers. This information can be provided to food processing industries for the improvement and development of frozen dessert processing technology.  
Data curation, G.J.T. and C.-Y.L.; Conceptualization, S.-Y.T.; Methodology, C.-P.L.; Y.-T.H.; Writing--original draft preparation, C.-P.L.; Writing--review and editing, S.-Y.T. All authors have read and agreed to the published version of the manuscript.  
The authors are grateful to the Ministry of Science and Technology (MOST) and Asia University (ASIA) under the contract No.: MOST 106-2221-E-468-013-, 107-2221-E-468-007-MY2 and ASIA-108-CMUH-02.  
We are grateful to Mid-Sum Biotechnology Co. Ltd. for providing the _Tremella fuciformis_.  
The authors declare no conflict of interest.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Control** & **Fresh TF Base** & **300 Mesh TFP-0.9\%** \\ \hline Physical characteristics & & & \\ pH & 6.91 \(\pm\) 0.03a & 6.69 \(\pm\) 0.05b & 6.80 \(\pm\) 0.12 ab \\ Color coordinate L & 82.36 \(\pm\) 2.77a & 81.98 \(\pm\) 0.76a & 79.54 \(\pm\) 0.42a \\ a & 3.01 \(\pm\) 0.29a & 3.38 \(\pm\) 0.18a & 3.37 \(\pm\) 0.02a \\ b & 8.66 \(\pm\) 0.48b & 10.89 \(\pm\) 1.08a & 10.38 \(\pm\) 0.91 ab \\ WI & 82.84 \(\pm\) 1.27a & 82.77 \(\pm\) 2.74a & 80.29 \(\pm\) 0.88a \\ Hardness (N/mm\({}^{2}\)) & 3.44 \(\pm\) 0.53a & 1.67 \(\pm\) 0.49b & 2.33 \(\pm\) 0.48b \\ Viscosity (cp) & 35.40 \(\pm\) 0.11c & 558.05 \(\pm\) 10.25a & 410.10 \(\pm\) 17.98b \\ \hline Chemical composition & & & \\ Dry matter (\%) & 26.08 \(\pm\) 1.01c & 43.88 \(\pm\) 1.87a & 39.95 \(\pm\) 1.68b \\ Ash (DM, \%) & 0.51 \(\pm\) 0.01a & 0.50 \(\pm\) 0.01a & 0.50 \(\pm\) 0.02a \\ Fat (DM, \%) & 55.02 \(\pm\) 3.31a & 53.67 \(\pm\) 2.66a & 54.99 \(\pm\) 3.03a \\ Protein (DM, \%) & 16.13 \(\pm\) 0.38c & 17.84 \(\pm\) 0.15a & 17.24 \(\pm\) 0.25b \\ Water-soluble dietary fiber (DM, \%) & 0.09 \(\pm\) 0.02b & 0.19 \(\pm\) 0.02a & 0.16 \(\pm\) 0.01a \\ Water-insoluble dietary fiber (DM, \%) & 0.23 \(\pm\) 0.06a & 0.27 \(\pm\) 0.04a & 0.24 \(\pm\) 0.04a \\ Polysaccharide (DM, mg/g) & 113.40 \(\pm\) 2.38c & 200.50 \(\pm\) 1.31b & 281.01 \(\pm\) 5.48a \\ \hline \hline \end{tabular}  
* L, lightness, a, greenness/redness, b, blueness/yellowness, WI, whiteness index; DM, dry matter. 1 replicate of each of 3 independently treated samples and each value is expressed as mean \(\pm\) SD. Means with different letters within a column differ significantly (P \(<\) 0.05).  
\end{table}
Table 5: Physical characteristics and chemical composition of _T. fuciformis_ ice creams.