AERATED FOOD PRODUCTS
FIG1 shows Mastersizer plots showing the particle size distribution for the fat droplets in the emulsions of the pea control, and the tested mushroom extracts 
As can be seen from Table 3 and in FIG1, the extracts of BI24389 (Volvariella volvacea), BI24395 (Hyspatys marrcus), and BI24800 (Ganoderma lucidium) provided stable emulsions, comparable to pea whereas the remaining mushroom extracts did not.
plot
24
after
5
Chapter
1
will contain less than DNA sequence analysis.TABLE Samples were diluted after
2
are shown in Table 40mN/m after
10
milkshakes is typically from in
3
against about
['3. An aerated food product according to claim 1 or claim 2 comprising  Volvariella volvacea  extract wherein the  Volvariella volvacea  extract is prepared by: - Freeze drying the mushroom fruiting body then grinding; - Rehydrating the ground mushroom in a buffer; - Clarifying soluble material by centrifugation; - Salting out soluble extracts out; - Centrifuging precipitates and then solubilising the pellets in distilled water; - Dialysing soluble protein; - Freeze drying the dialysed material to provide the  Volvariella volvacea  extract.']