## 4 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Properties** & **PP5** & **PP6** & **PP7** & **UPS5** & **UP6** & **UP7** \\ \hline Freezing point [\({}^{\circ}\)C] & \(-\)5.23 \({}^{\circ}\)\(\pm\) 0.22 & \(-\)5.02 \({}^{\circ}\)\(\pm\) 0.15 & \(-\)4.82 \({}^{\circ}\)\(\pm\) 0.13 & \(-\)5.16 \({}^{\circ}\)\(\pm\) 0.14 & \(-\)4.74 \({}^{\circ}\)\(\pm\) 0.37 & \(-\)4.70 \({}^{\circ}\)\(\pm\) 0.24 \\ Freezable water [\%] & 34.70 \({}^{\circ}\)\(\pm\) 0.74 & 39.15 \({}^{\circ}\)\(\pm\) 0.38 & 41.81 \({}^{\circ}\)\(\pm\) 0.36 & 42.19 \({}^{\circ}\)\(\pm\) 0.79 & 41.93 \({}^{\circ}\)\(\pm\) 0.47 & 41.60 \({}^{\circ}\)\(\pm\) 0.47 \\ Enthalpy of fusion [J-g\({}^{-1}\)] & 115.91 \({}^{\circ}\)\(\pm\) 2.46 & 130.77 \({}^{\circ}\)\(\pm\) 1.28 & 139.64 \({}^{\circ}\)\(\pm\) 1.21 & 140.93 \({}^{\circ}\)\(\pm\) 2.65 & 140.05 \({}^{\circ}\)\(\pm\) 1.56 & 138.95 \({}^{\circ}\)\(\pm\) 1.58 \\ Overrun [\%] & 44.62 \({}^{\circ}\)\(\pm\) 0.25 & 48.32 \({}^{\circ}\)\(\pm\) 0.33 & 46.75 \({}^{\circ}\)\(\pm\) 0.20 & 31.29 \({}^{\circ}\)\(\pm\) 0.11 & 29.52 \({}^{\circ}\)\(\pm\) 0.05 & 35.17 \({}^{\circ}\)\(\pm\) 0.11 \\ First drop time [min] & 9.51 \({}^{\circ}\)\(\pm\) 0.06 & 9.45 \({}^{\circ}\)\(\pm\) 0.08 & 8.53 \({}^{\circ}\)\(\pm\) 0.01 & 8.46 \({}^{\circ}\)\(\pm\) 0.05 & 8.30 \({}^{\circ}\)\(\pm\) 0.04 & 8.08 \({}^{\circ}\)\(\pm\) 0.05 \\ Complete melting time [min] & 29.34 \({}^{\circ}\)\(\pm\) 0.05 & 30.01 \({}^{\circ}\)\(\pm\) 0.08 & 31.36 \({}^{\circ}\)\(\pm\) 0.02 & 27.56 \({}^{\circ}\)\(\pm\) 0.05 & 28.50 \({}^{\circ}\)\(\pm\) 0.04 & 29.39 \({}^{\circ}\)\(\pm\) 0.04 \\ Hardness [N] & 3.88 \({}^{\circ}\)\(\pm\) 1.23 & 3.58 \({}^{\circ}\)\(\pm\) 0.42 & 1.59 \({}^{\circ}\)\(\pm\) 0.09 & 9.33 \({}^{\circ}\)\(\pm\) 1.22 & 6.30 \({}^{\circ}\)\(\pm\) 1.79 & 4.57 \({}^{\circ}\)\(\pm\) 0.52 \\ Adhesiveness [N-s] & \(-\)6.45 \({}^{\circ}\)\(\pm\) 1.54 & \(-\)5.77 \({}^{\circ}\)\(\pm\) 0.74 & \(-\)3.05 \({}^{\circ}\)\(\pm\) 0.13 & \(-\)19.66 \({}^{\circ}\)\(\pm\) 2.20 & \(-\)10.38 \({}^{\circ}\)\(\pm\) 2.44 & \(-\)6.60 \({}^{\circ}\)\(\pm\) 0.67 \\ Viscosity [mPa-s] & 371.67 \({}^{\circ}\)\(\pm\) 0.58 & 365.67 \({}^{\circ}\)\(\pm\) 1.53 & 326.97 \({}^{\circ}\)\(\pm\) 0.95 & 287.63 \({}^{\circ}\)\(\pm\) 1.10 & 257.63 \({}^{\circ}\)\(\pm\) 1.48 & 218.97 \({}^{\circ}\)\(\pm\) 0.06 \\ \hline \hline \end{tabular}  
* \({}^{a-f}\) Means in the same line indicated by different letters were significantly different (\(p\) value \(<\) 0.05). The results are expressed as mean \(\pm\) SD (\(n\) = 3).  
\end{table} 
Table 3: Thermal and physical properties of the tested samples. (UP6). The aeration capacity of ice cream depends on its viscosity. It has been reported that ice cream with a lower viscosity shows a lower overrun [39]. Statistically significant differences in the first drop time and the complete melting time were observed between the samples. The traditionally pasteurized sample with 7% oleogel (PP7) melted the slowest (the time to melt completely was 31 min). The ultrasound-pasteurized samples showed significantly higher hardness and adhesiveness than the traditionally pasteurized samples. The highest values for these two parameters were observed in sample UP5 (9.33 N and \(-\)19.66 Ns), whereas the lowest values were observed in sample PP7 (1.59 N and \(-\)3.05 Ns). The highest viscosity was observed in sample PP5 (371.67 mPa\(\cdot\)s), whereas the lowest viscosity was observed in sample UP7 (218.97 mPa\(\cdot\)s). Then, the ice cream samples were subjected to Fourier transform infrared spectroscopy analysis. For the clarity of the presentation and to facilitate the analysis of the bands in the spectra, the spectra of the tested samples are presented in Figure 2 for the spectral range of 3600-500 cm\({}^{-1}\). The vibrations of the functional groups are assigned to the appropriate bands in Table 4, based on a detailed review of the literature.