A frozen aerated food composition comprising: a. at least 0.01 wt. % of total hydrophobin(s) selected from the group consisting of class I hydrophobin(s), class II hydrophobin(s) or blends thereof added in isolated form to the food composition; b. one or more Co-surfactants in the total concentration range of 0.001 to less than 0.3 wt. %; wherein the one or more Co-surfactants are ingredients which, when mixed in an aqueous solution containing 0.001 wt. % hydrophobin and between 0.0015 and 0.2 wt. % of at least one non-hydrophobin (Secondary) protein at a concentration effective to confer an air/water surface dilatational elasticity that is at least 30% of that of 0.001 wt. % pure hydrophobin (absent the Co-surfactant), measured between 600 and 4000s at 5°C for an air droplet in water subject to a continuous area change of between 2.5 and 3.5% oscillated at a frequency of 0.05 Hz, using the procedure as described in here; and c. one or more Secondary protein(s) that are different from hydrophobin(s); wherein said Secondary protein(s) are present in a total concentration range of 0.25 to less than 6.0 wt. %; wherein the one or more Secondary protein(s) are defined as non-hydrophobin proteins that when mixed with 0.001 wt. % hydrophobin in aqueous solution at a concentration of 0.04 wt. % results in an air/water surface dilatational elasticity that is at least 35% less than that of hydrophobin alone, where the dilatational measurement is made between 600 and 4000s at 5°C for an air droplet in water subject to a continuous area change of between 2.5 and 3.5% oscillated at a frequency of 0.05Hz, using the procedure as described in here; and wherein the weight ratio of Co-surfactants to total hydrophobin(s) is in the range of 0.02 to less than 1.0. a. at least 0.01 wt. % of total hydrophobin(s) selected from the group consisting of class I hydrophobin(s), class II hydrophobin(s) or blends thereof added in isolated form to the food composition; b. one or more Co-surfactants in the total concentration range of 0.001 to less than 0.3 wt. %; wherein the one or more Co-surfactants are ingredients which, when mixed in an aqueous solution containing 0.001 wt. % hydrophobin and between 0.0015 and 0.2 wt. % of at least one non-hydrophobin (Secondary) protein at a concentration effective to confer an air/water surface dilatational elasticity that is at least 30% of that of 0.001 wt. % pure hydrophobin (absent the Co-surfactant), measured between 600 and 4000s at 5°C for an air droplet in water subject to a continuous area change of between 2.5 and 3.5% oscillated at a frequency of 0.05 Hz, using the procedure as described in here; and c. one or more Secondary protein(s) that are different from hydrophobin(s); wherein said Secondary protein(s) are present in a total concentration range of 0.25 to less than 6.0 wt. %; wherein the one or more Secondary protein(s) are defined as non-hydrophobin proteins that when mixed with 0.001 wt. % hydrophobin in aqueous solution at a concentration of 0.04 wt. % results in an air/water surface dilatational elasticity that is at least 35% less than that of hydrophobin alone, where the dilatational measurement is made between 600 and 4000s at 5°C for an air droplet in water subject to a continuous area change of between 2.5 and 3.5% oscillated at a frequency of 0.05Hz, using the procedure as described in here; and