Neutral Protease Enzyme for Viscosity Reduction in High-Protein Ice Cream

Yes, your understanding is correct. Neutral Protease Enzymes, such as Neutrase, are indeed used in ice cream production to hydrolyze proteins, which can help reduce the viscosity of high-protein ice cream.

Here's how it works:

• Protein Hydrolysis: Protease enzymes break down large protein molecules into smaller peptides and amino acids.
• Viscosity Reduction: In high-protein ice cream, the large protein molecules can contribute significantly to the overall viscosity. By breaking them down, the enzyme reduces the size and entanglement of these protein structures, leading to a less viscous product.
• Improved Texture: This process can also lead to a smoother texture and improved mouthfeel in the final ice cream product.

Neutrase 0.8L (Product ID: 35919) is an example of a neutral protease that can be used for such applications.