Potential Application in Food IndustryThere is great promise of application of ice structuring proteins in frozen foods. Structuring proteins in ice can inhibit recrystallization during freezing, transportation and thawing, thereby preserving food texture by delaying cellular damage and minimal nutrient loss (for fruits and vegetables like strawberries, raspberries and tomatoes) by reducing runoff (Griffith and Ewart, 1995). , Feeney and Yeh, 1998, Breton et al., 2000, Wang, 2000). Recrystallization in frozen foods occurs when 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 are also used in chilled and frozen meat, where large ice crystals can form intracellularly, leading to leakage and loss of nutrition upon thawing. Since ice-structuring proteins are located extracellularly in freeze-tolerant organisms, these proteins can be added to foods by physical means such as mixing, injection, soaking or vacuum infiltration, or even by gene transfer (Venketesh and Dayananda, 2008). proteins in ice cream Structuring proteins in ice do not affect the quality of ice present at a given temperature but influence the size and shape of the ice crystals formed; the crystals produced are rod-shaped rather than the usual round. In the manufacture of ice cream and edible gelato, the product mixture enters the freezer at 5°C and is extruded at almost -6°C, where approximately 60% of the final ice cream structure is formed. Clarke et al., 2004 studied the size distribution of ice crystals in ice cream, affected by the ice-structuring protein of winter wheatgrass, before and after temperature abuse (cycling between -10°C and -20°C e...... middle of article ......d the absence of IgE binding in patients allergic to the source proteins as well as the release of histamine by basophils must be carried out. Conclusion Ice structuring proteins are natural products that are part of a normal diet thanks to their presence in high concentrations in fish and vegetables. Their diversity and varied activities show. that proteins are valuable elements for preserving the quality of foods during freezing. Large ice crystals therefore destroy the texture and taste of ice cream. The use of ice structuring proteins is suggested as a natural growth inhibitor. ice crystals in such products. However, the selection of ice structuring protein is based on its ease of access, its changes in certain chemical properties during product processing, its taste and its impact on foods. and food properties, safety and cost.