A study on modified soy protein isolate in ice cream

Thermal modification and enzymatic modification are used to improve the emulsifying of soy protein isolate(SPI),which makes it suitable for adding to ice cream.The best result for ice cream is to add transglutaminase modified SPI,the formula was: TG modified SPI 5 %,sugar 12 %,milk powder 8 %,butter 3 %,CMC 0.1 %,monoglyceride 0.1 %,and gelatin 0.2 %.The overrun of the ice cream is 63.4 % and melting rate is 52.75%,the various indicators are satisfactory.