Using sweetening in ice-cream formulation in addition to make a sweet flavor in it, affects other factors such as freezing point, viscosity, airing power, formidability and tissue. The sugar used in ice cream is about 16% which is from Sucrose family. Noting that fructose is 1/5 times sweeter than sucrose , is the sweetest natural sugar and compared with synthetic sugar, has no side effects on consumer , using this material in food industry with various usages is common. In this study, using

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... enzyme glucose -isomer, the isomerization of glucose syrup at 60 and 80 ° C and pH 6.5, 7.5 and 8.5 were performed at 30 and 60 minutes. Fructose syrup produced from the isomerization process in four levels: 25, 50, 75 and 100 % of the sugar substitute and cocoa powder and cocoa in 2 levels, 2 and 4% cream formulation used in the manufacture of ice cream. Process isomerization glucose syrup in 12 treatments with 3 replicates and the ice cream cocoa in 8 treatments and 3 ( cream cocoa with sugar sucrose 17% ) with 3 replicates with a statistical factorial experiment in a completely randomized design were studied . Duncan's multiple range tests for comparison of means was used. The results showed that the optimum conditions for the enzymatic isomerization of glucose syrup into fructose syrup, temperature 60 ° C and pH = 7.5 and 60 min of treatment F6. Results showed an increased percentage of fructose, cocoa ice cream and cream formulations of cocoa powder, melting point and viscosity of air increases and decreases. In C1F2 treatments containing cocoa powder 4 percent fructose and 25 percent of general acceptance as a superior treatment was introduced.