*2.1. Material*

In this study, CSOB, xanthan gum (XG), egg yolk powder (EYP), milk cream (35% milkfat), pasteurized milk (1.5% milk fat), sugar, and water were used for producing ice cream samples. CSOB, 8.07% fat, 56.10% total carbohydrate including fiber, 23.50% protein, 29.26% fiber, 5.21% ash, 6.85% moisture, was supplied from ONEVA Food Co. (Istanbul, Turkey). XG and egg yolk powder (EYP) were obtained from Sigma-Aldrich (Sigma Chemical Co., St. Louis, MO, USA), and the sugar, milk, and milk cream were purchased from the local market.
