Emulsion Stability Test

The emulsion stability of ice cream mix was determined by the thermal loop test previously described by Tekin et al. [31]. The ice cream mix samples were subjected to ten thermal cycles from 23 to 45 ◦C in a high-temperature stability test. An angular frequency (ω) and strain value were 10 Hz and 0.5%, respectively. The heating and cooling rates were set at 11 ◦C/min. The maximum points of all cycles were recorded by using the rheometer software (Rheoplus for MCR 301) using the internal loop. The relative structural change value ( Δ) was calculated for *G\** values by dividing the maximum value of each cycle by the value of the first cycle.
