The aim of this study was to work out a recipe for fruit ice with addition of soy protein isolates. The influence of sorts and dose of hydrocolloids on the physicochemical and sensoric properties of fruit soy ice was studied. The soy and whey proteins were compared as ice stabilizer. The investigations were performed to work out recipes for soy ice containing similar contents of protein as that of based on milk or containing higher contents of soy protein up to 6.25 g in a portion of ice. The quality of products was determined on the basis of the sensory evaluation, the apparent viscosity and density of ice mixture and on the basis of overrun and melting time of the ice.

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