applied sciences  
_Article_ Examining the Influence of Ultrasound and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream  
[PERSON],*  
Having a thorough understanding of individual processes, such as pasteurization and homogenization, is crucial for optimizing ice cream production. By carefully selecting the appropriate conditions, one can ensure the production of high-quality ice cream. The pasteurization process plays a particularly important role as it effectively eliminates any pathogenic bacteria present in the raw materials and facilitates the transformation of the raw mixture into a product ready for freezing in the freezers [2]. Two types of pasteurization are used in industrial practice: in high pasteurization, the ice cream mixture is quickly heated up to 85 \({}^{\circ}\)C and stabilizes for about 5 s; in low pasteurization, the temperature of the ice cream mixture climbs up to 65 \({}^{\circ}\)C in 30 min. [3]. The process of pasteurization is closely linked to homogenization, which aims to break down fat particles and create stable, uniform emulsions of the liquid components, preventing them from separating. The fat particles in the ice cream mix have a size of approximately 1 \(\upmu\)m, which improves the consistency of the ice cream, reduces the time needed for aeration, and extends its melting time [2]. In response to the increasing consumer demand for high-quality food, there is a search for alternative technologies that are cost-effective, simple, fast, environmentally friendly, and energy-saving. Ultrasound has emerged as a promising method with broad applications [4; 5; 6]. Its unique characteristics allow for the modification of physical and biochemical properties, leading to improved quality of food products during processing. Ultrasound can be employed in various operations, such as emulsification, modification of textural properties in fat products, enhancement of functional properties in food proteins, as well as freezing, drying, osmotic dehydration, tenderization, concentration, extraction, and thawing processes [7; 8; 9; 10]. Studies have demonstrated the benefits of ultrasound in the freezing process of ice cream, including a reduction in freezing time [11; 12]. Furthermore, sonication has shown positive effects on yogurt properties, such as viscosity, firmness, cohesiveness, and consistency [13; 14]. The simultaneous use of ultrasound in the processes of pasteurization and homogenization has garnered attention [15; 16; 17]. Specifically, ultrasound proves to be an effective method for enhancing the textural properties of mixtures containing milk proteins and polysaccharides. It promotes protein gelation, reduces syneresis, and improves water-holding capacity [18]. Moreover, ultrasound is more efficient in homogenization compared to traditional methods. Current research [19] indicates that ultrasonic homogenization enhances emulsion stability by reducing the size of milk fat droplets. This creates favorable conditions for the formation of a finely crystalline structure of ice crystals during ice cream freezing, surpassing the results achieved by traditional homogenization methods. Additionally, studies by [PERSON] and [PERSON] [20] and [PERSON] et al. [17] highlight that ultrasonic treatment can eliminate the need for emulsifiers as additives in emulsion preparation, which is advantageous for ice cream production. Thus, ultrasound exhibits significant potential in the production of dairy products, including ice cream. In addition to the influence of process parameters, the quality of ice cream is significantly influenced by the ingredients utilized during production. Opting for raw materials with a properly selected composition allows for the creation of final products with desired characteristics. Stabilizers play a crucial role despite being used in small quantities in ice cream mixes.