Abstract: The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drink comprising immunoglobulins in a solution having a pH of 2.7–3.8 containing cereals or hydrolysed cereal products in an amount sufficient to prevent degradation of the immunoglobulins.

Abstract: The invention refers to a method of stabilising immunoglobins in a solution havin a pH below 4, wherein cereals or hydrolysed cereal products are added in an amount sufficient to prevent degradation. The invention also refers to a health drink or sports drink comprising immunoglobins in a solution having a pH of 2.7-3.8, which are stabilised by the addition of cereals or hydrolysed cereal products, and which can optionally also contain a probiotic bacterium.

Abstract: A method for extracting sphingomyelin from a phospho-lipid-containing fat concentrate is described. The method comprises the following steps:A. dissolving the fat concentrate in a solvent mixture of an essentially polar organic solvent and an essentially non-polar organic solvent,B. withdrawing a phase consisting mainly of the non-polar organic solvent and phospholipids dissolved therein,C. adding to the phase withdrawn in step B an organic solvent of intermediate polarity at a temperature of about 13.degree.-25.degree. C., thereby forming a precipitate comprising mainly sphingomyelin, together with a viscous phase and a solvent phase, and thenD. withdrawing the precipitate and the viscous phase, and separating them from one another.