Ice-cream mix was treated with Iransglulaminase enzyme. The enzyme
forms covalent bonds between protein fractions enhancing polymerization. Enzyme
treated ice cream mix greatly enhanced ils viscosity and reduced their rate of shear
thinning effect. The treated mix flow behavior changed form time thinning flow into a
time thickening flow. Regular fat control (10% fat and 0.7% stabilizer), regular fal enzyme treated
(10% fat and 0.7% stabilizer), regular fat -low stabilizer enzyme treated (10% fat and
0.2% stabilizer), low fat control (5% fat and 0.7% stabilizer) and low fat enzyme
treated (5% fat and 0.7% stabilizer) ice cream samples were prepared. The mix was treated with the enzyme at 45°CJ2.5h, inactivated at 80°Cl1min.
and homogenized at 13.8/3.4 Mpa with a low stage homogenizer. Regular fat enzyme
treated ice cream was superior in melting resistance, smoothness, creaminess,
coarseness, overrun and dryness during extrusion and moldability over its control.
Low fat treated ice cream showed good improvement in physical and sensory
properties over its control that can be easily produced without the need of using fal
substitutes. Also, the enzyme treated compensated low stabilizer con lent in Ihe
product. Physical properties of ice cream could be controlled with manipulating the
enzyme reaction conditions.