## 4 Results and Discussion  
The stability of the binding of tomato seed oil was evaluated using a gelling agent. As a result of centrifugation, the oleogel was separated into two phases: liquid and solid. The stability index of the oleogel was 88.54%, which indicates relatively high stability, with only 11.46% of the oil present in the liquid phase. In study [17], there is a higher binding capacity of edible oil using rapeseed oil as an example. They reported a 90.96% stability of the oleogel structure. Food fat is a concentrated source of energy and contributes to the proper functioning of the body. Tomato seed oil analysis showed that 87.42% of food fats are unsaturated fatty acids, of which 60.68% are polyunsaturated fatty acids [26]. The proportion of C18:2 linoleic acid of the omega-3 group was the highest (60.58%), whereas C18:3 (n-3) linoleic acid and C18:1 oleic acid (n-9) accounted for 10% and 26.74%, respectively (Table 1). The resultsobtained were compared with those of high-linoleic oils such as black seed oil, grape seed oil, and wheat germ oil. Tomato seed oil showed a comparable linoleic acid content with black seed oil (60.92%), a higher linoleic acid content than grape seed oil (66.60%), and a lower linoleic acid content than wheat germ oil (57.85%) [27; 28; 29]. The dry matter, protein, fat, ash, digestible carbohydrates, dietary fiber, calorific value, and pH of the tested samples are presented in Table 2. The dry matter content showed no statistically significant differences depending on the variable proportion of oleogel in ice cream and ultrasound treatment and ranged from 36.48 to 36.86%. The dry matter content of typical ice cream should be between 28 and 40%, with 7-15% fat content [1]. With an increase in the dry matter content, the diameter of the ice crystals decreases, which is very desirable and improves the consistency of ice cream. In addition, the dry matter content affects the overrun [30]. With an increase in the proportion of oleogel, the protein content increased significantly, which ranged from 12.31 g \(\times\) (100 g)\({}^{-1}\) for sample UP7 to 13.80 g \(\times\) (100 g)\({}^{-1}\) for sample PP5. Ultrasound pasteurization did not statistically significantly affect the protein content in the ice cream samples. The fat content differed significantly for both the samples with a variable proportion of oleogels and the samples subjected to the ultrasound treatment. It ranged from 10.15 g \(\times\) (100 g)\({}^{-1}\) (UP5) to 13.80 \(\times\) (100 g)\({}^{-1}\) (PP7). The ultrasonically treated ice cream samples showed a lower fat content compared with the traditionally pasteurized samples. Fundamental changes in the components of milk (protein and fat) may be attributable to changes in fat globule size, which increase the surface membrane area of the fat globules, the formation of bonds between casein and the fat globules present in the gel network, \begin{table}
\begin{tabular}{l c} \hline \hline
**Fatty Acid** & **Content [\%]** \\ \hline \hline
**Myristic acid** C14:0 & 0.08 \\ \cline{2-3}
**Palmitic acid** C16:0 & 6.48 \\ \cline{2-3}
**Saturated fatty acid** & **Margaric (heptadecanoic) acid** C17:0 & 0.03 \\ \cline{2-3}
**Stearic acid** C18:0 & 3.30 \\ \cline{2-3}
**Arachidic (eicosanoic) acid** C20:0 & 0.23 \\ \cline{2-3}
**Linoleic acid (n-6)** C18:2 & 60.58 \\ \cline{2-3}
**Linoleic acid (n-3)** C18:3 & 0.10 \\ \cline{2-3}
**Unsaturated fatty acid** & **Palmitoleic acid** C16:1 & 0.10 \\ \cline{2-3}
**Oleic acid (n-9)** C18:1 & 26.74 \\ \cline{2-3}
**cis-5 Eicosenoic acid** C20:1 & 0.14 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Fatty acid content in tomato seed oil.