In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p<0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.; U ovoj studiji je istražena mogućnost zamjene stabilizatora mikrobnom transglutaminazom (MTG) u proizvodnji sladoleda sa smanjenim udjelom masti. Pri tom je također ispitivan utjecaj vremena dodavanja MTG (prije ili nakon toplinske obrade) na svojstva sladoleda. Proizvedeno je 5 različitih uzoraka sladoleda: A i C s 1 jedinicom MTG/g proteina, bez stabilizatora; B i D s 0,5 jedinica MTG/g proteina i 0,35 % stabilizatora, (smjesa karagenana (E 407), guar gume (E 412), ksantan gume (E 415) i natrijevog alginata (E 401)) i E (kontrola) s 0,7 % stabilizatora. MTG je dodavan uzorcima A i B nakon, a uzrocima C i D prije toplinske obrade. Svim uzorcima su određivani porast volumena, viskoznost, svojstva topljenja, pH, titracijska kiselost, suha tvar, udio masti i proteina, senzorska svojstva i mikrostruktura. Sukladno dobivenim rezultatima količina i vrijeme dodatka MTG značajno su utjecali na porast volumena, topljenje, viskoznost, osjet hladnoće, čvrstoću, glatkoću, punoću okusa u ustima, boju, izgled, okus, miris te na mikrostrukturu sladoleda (p<0,01). Također se pokazalo da se MTG može koristiti skupa sa stabilizatorima, no u tom slučaju se treba dodavati nakon toplinske obrade sladoledne smjese. Zaključno, uzorak B se prema rezultatima senzorske analize pokazao najsličnijim kontrolnom uzorku.