Edible fungi
An aqueous formulation comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredients including desserts (e.g. yoghurt), reconstitutable drinks or soup and extruded foodstuffs (e.g. savoury snack foods). Foodstuffs prepared may have medical applications (e.g. for treatment of joint mobility disorders, reducing fat uptake, lowering cholesterol, immune function stimulation, use on a pre-biotic and/or for affecting satiety).
1. An aqueous formulation of edible fungi, the formulation comprising edible fungal particles, wherein the number average of the lengths of said fungal particles is less than 200 μm and is at least 1 μm, said fungal particles being provided in an aqueous liquid, wherein said formulation includes less than 20% w/w of said edible fungi on a dry matter basis, wherein said edible fungi comprises filamentous fungus and includes at least 80 wt % of fungal mycelia, and wherein the formulation includes at least 5% w/w and less than 15% w/w of milk solids on a dry matter basis.
2. A formulation according to claim 1 , wherein the number average of the lengths of said fungal particles is less than 75 μm and is at least 5 μm.
3. A formulation according to claim 1 , which includes at least 3% w/w of said edible fungi on a dry matter basis and less than 20% w/w of said fungi.
4. An aqueous formulation according to claim 1 , wherein said formulation includes less than 15% w/w of said edible fungi on a dry matter basis.
5. A foodstuff which includes edible fungal particles, wherein the number average of the lengths of said fungal particles is less than 100 μm and is at least 1 μm, wherein said edible fungal particles comprise filamentous fungus and the edible fungal particles include at least 80 wt % of fungal mycelia, wherein said edible fungal particles have an average aspect ratio of less than 70, wherein the amount of edible fungal particles on a dry matter basis is less than 10% w/w, and wherein the foodstuff includes at least 5% w/w and less than 15% w/w of milk solids on a dry matter basis.
6. A foodstuff according to claim 5 , wherein the number average of the lengths of the fungal particles is greater than 5 μm.
7. A foodstuff according to claim 5 , which is a dessert, milk drink or low fat spread.
8. A foodstuff according to claim 5 , wherein said edible fungi act as a fat mimetic.
9. A foodstuff according to claim 5 , wherein said foodstuff includes 2-10% w/w edible fungal particles on a dry matter basis.
10. A foodstuff according to claim 5 , which includes less than 5% w/w edible fungal particles on a dry matter basis.
11. An aqueous formulation of edible fungi, the formulation comprising edible fungal particles, wherein the number average of the lengths of said fungal particles is less than 75 μm and is at least 1 μm, said fungal particles being provided in an aqueous liquid, wherein said formulation includes less than 15% w/w of said edible fungi on a dry matter basis, wherein said edible fungi comprises filamentous fungus and includes at least 80 wt % of fungal mycelia, and wherein the formulation includes at least 5% w/w and less than 15% w/w of milk solids on a dry matter basis.
12. An aqueous formulation of edible fungi, the formulation comprising edible fungal particles, wherein the number average of the lengths of said fungal particles is less than 75 μm and is at least 10 μm, wherein said fungal particles have a dimension in a direction measured perpendicular to said length of at least 1 μm and less than 7 μm, said fungal particles being provided in an aqueous liquid, wherein said formulation includes less than 15% w/w of said edible fungi on a dry matter basis, wherein said edible fungi comprises filamentous fungus and includes at least 80 wt % of fungal mycelia, and wherein the formulation includes at least 5% w/w and less than 15% w/w of milk solids on a dry matter basis.
13. A method of preparing a foodstuff, the method comprising contacting an aqueous formulation comprising edible fungi as described in claim 1 with one or more other ingredients of said foodstuff.
14. A method according to claim 13 , wherein the amount of said aqueous formulation is selected such that, in the prepared foodstuff, there is at least 2% w/w and less than 10% w/w of edible fungi on a dry matter basis.
15. A method according to claim 13 , the method including contacting the edible fungi with milk or milk powder.
16. A method according to claim 13 , wherein the foodstuff prepared is a dessert, milk drink or low fat spread.