3-ITT

3-ITT rheological properties of ice cream samples that contained CSOB were determined as 0.5 s<sup>−</sup><sup>1</sup> as constant shear rate value and 150 s<sup>−</sup><sup>1</sup> as variable shear rate value. The linear viscoelastic region has been taken into consideration in the selection of the values, and the linear viscoelastic region of the samples ends at 50 s<sup>−</sup>1. The ice cream samples were subjected to a very low shear rate (0.5 s<sup>−</sup>1) for 100 s during the first time interval. In the second time interval, 150 s<sup>−</sup><sup>1</sup> was exposed to the determined cutting force for 40 s. In the third time interval, the dynamic rheological behavior of the ice cream in the second time interval was tested by subjecting the samples to the low shear rate level in the first time interval. For this purpose, the change in the viscoelastic solid structure ( *G*) of the samples was observed. The behavior of samples produced using CSOB in the third time interval was modeled using a second-order structural kinetic model;

$$\left[\frac{G'-G\_{\varepsilon}}{G\_0-G\_{\varepsilon}}\right]^{1-n} = (n-1)kt - 1\tag{4}$$

In the model, the *G* value indicates the change in the storage module (Pa), *G*0 indicates the initial storage module value (Pa) in the 3rd time interval, *Ge* represents the storage module at the moment when the product fully recovered, in other words, the storage module (Pa) at the moment when the product is fully balanced, and *k* is the thixotropic velocity constant.
