Aerated food products

Abstract

An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

1 .- 13 . (canceled) 
     
     
         14 . An aerated food product comprising at least about 0.01 wt. % of an isolated Class II hydrophobin and an effective amount of a biopolymer selected from the group consisting of carrageenan, guar gum, locust bean gum, pectin, alginate, xanthan, gellan, gelatin, and mixtures thereof, wherein the isolated Class II hydrophobin maintains biopolymer aerated foam stability for at least two weeks when the foam is maintained at 5° C. 
     
     
         15 . The aerated food product of  claim 14  which is an aerated frozen food product. 
     
     
         16 . The aerated food product of  claim 14  which is an aerated chilled food product. 
     
     
         17 . The aerated food product of  claim 14  which is an aerated confectionery product. 
     
     
         18 . A food product comprising at least about 0.01% of an isolated Class II hydrophobin and an effective amount of a biopolymer selected from the group consisting of carrageenan, guar gum, locust bean gum, pectin, alginate, xanthan, gellan, gelatin, and mixtures thereof, wherein upon aeration of the food product to form a food product foam, the isolated Class II hydrophobin maintains stability of the food product foam for at least two weeks when the food product foam is maintained at 5° C.