Colloidal food products comprising filamentous fungal particles

A colloidal composition, comprising:

• a first phase;
• a continuous second phase;
• and
• filamentous fungal particles,
• wherein the filamentous fungal particles comprise elongated particles having a length of between about 1 micron and about 50 microns, and wherein the filamentous fungal particles are substantially uniformly dispersed throughout the continuous second phase,
• wherein the colloidal composition is a dairy analog food product, and
• wherein the colloidal composition is an ice cream analog food product comprising at least one flavoring ingredient.

A method for preparing an ice cream analog food product, comprising:

• (a) heating a first mixture to a first temperature, the first mixture comprising a fungal dispersion, the fungal dispersion comprising particles of filamentous fungus dispersed in water;
• (b) adding at least one monosaccharide, disaccharide, or polysaccharide to the first mixture to form a fungus- and saccharide-containing mixture;
• (c) heating the fungus- and saccharide-containing mixture to a second temperature;
• (d) heating the fungus- and saccharide-containing mixture to a third temperature and maintaining this temperature for at least about two minutes to form an emulsion;
• (e) cooling the emulsion to a fourth temperature;
• (f) churning the emulsion to incorporate air into the emulsion;
• and
• (g) freezing the emulsion to a fifth temperature.