Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilising properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: The invention relates to the general field of protein fractionation, and more particularly to the selective fractionation of growth factor from dairy products, such as milk, whey and colostrum. There is provided methods for the selective fractionation of TGF-?, lactoferrin and bovine serum albumin.

Abstract: The present invention relates to a continuous process for denaturation of proteins, which comprises the steps of: a) subjecting a protein solution to a high pressure homogenizer at a pressure of about 500 to about 5000 bar, at a recirculation ranging from 0 to about 50 and at a temperature ranging from about 20° C. to about 80° C. for a period of time on the order of milliseconds, wherein the protein solution consisting of a protein fraction dispersed in water, buffer or salt solution at a concentration ranging from about 2% to about 35% w/w and at a pH adjusted between about 2.0 to about 12.0; b) concentrating the protein solution by i) evaporation, ii) ultrafiltration and sprayed dried or iii) ultrafiltration and freeze dried.