Abstract: The present invention provides a (preferably defatted) rice bran hydrolysate composition which comprises of more than 50 wt % (on dry matter) of (poly)peptides and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16% and more than 90%, preferably more than 95%, of the (poly) peptides has a molecular weight (MW) of more than 500 Da.

Abstract: The present invention provides a rice bran hydrolysate which comprises of more than 90%, preferably of more than 95%, of (poly) peptides with a molecular weight (MW) of more than 500 Da and which has a DH (Degree of Hydrolysis) of at least 10%, preferably between 10 and 16%. According to another aspect of the invention a process to produce a rice bran hydrolysate is provided.

Abstract: A process to isolate protein from the meal or oil cake comprising the following steps: extracting the meal with water to obtain an aqueous solution; concentrating the aqueous extract to an aqueous solution comprising 5 to 30 wt % protein, preferably 10 to 30 wt % protein; adding a water-soluble solvent to the concentrated aqueous solution to obtain a protein precipitate; and separating the protein precipitate from the liquid fraction.

Abstract: The invention relates to a method for improving the functional properties of globular proteins, comprising the steps of providing a solution of one or more globular proteins, in which solution the protein(s) is/are at least partially aggregated in fibrils; and performing one or more of the following steps in random order: increasing the pH; increasing the salt concentration; concentrating the solution; and changing the solvent quality of the solution. Preferably, the solution of the one or more globular protein is provided by heating at a low pH or the addition of a denaturing agent. The invention also relates to the protein additive thus obtained, to the use thereof for food and non-food applications and to the food and non-food products containing the protein additive.