Potential application in food industry There is great promise of application of ice structuring proteins in frozen foods. Ice structuring proteins can inhibit recrystallization during freezing, storage, transportation and thawing, thus preserving food texture by delaying cell damage and minimal nutrient loss (for fruits and vegetables such as strawberries, raspberries , tomatoes) by reducing dripping (Griffith and Ewart, 1995). , Feeney and Yeh, 1998, Breton et al., 2000, Wang, 2000). Recrystallization in frozen foods occurs when the temperature fluctuates during storage or transportation, resulting in a coarse texture. This technique is well suited to ice cream (Warren et al., 1992). Ice-structuring proteins also find use in refrigerated and frozen meat, where large ice crystals can form intracellularly, resulting in dripping and loss of nutrition during thawing. Since ice-structuring proteins are found extracellularly in cold-resistant organisms, these proteins can be added to food by physical means such as mixing, injection, soaking, or vacuum infiltration, or even via gene transfer (Venketesh and Dayananda, 2008). proteins in ice creamThe proteins that structure ice do not affect the quality of the ice present at a given temperature but do influence the size and shape of the ice crystals formed; the crystals produced were rod-shaped rather than round. The production of ice cream and edible ice cream requires the product mix to enter the freezer at 5°C and extrude at almost -6°C where approximately 60% of the final ice structure is formed. Clarke et al., 2004 studied the size distribution of ice crystals in ice cream influenced by ice-structuring proteins from winter wheatgrass, before and after temperature abuse (cycles between -10°C and -20°C and...... half of the article ......d it is necessary to verify the absence of binding of IgE by patients allergic to the proteins of the source and the release of histamine by of basophils. Conclusion Ice-structuring proteins are natural products that are part of a normal diet through their presence in high concentrations in fish and vegetables, their diversity and various activities demonstrate that proteins are parts interesting to use to preserve the quality of food during storage in the refrigerator. Large ice crystals destroy the texture and taste of ice cream, the use of ice structuring protein is suggested as a natural inhibitor of ice crystal growth in such products . However, the selection of ice-structuring protein is based on its easy availability, changes in some chemical properties during product processing, its taste and its impact on food. and food properties, safety and costs.