Abstract: A method for debittering and reducing the allergenic reactivity of protein hydrolysates is disclosed, which method includes the providing of an aqueous solution of a protein hydrolysate, feeding the solution into a bed of siloxane, and collecting a first portion of the solution exiting from the bed. The first portion contains either a non-bitter or bitter fraction. A second portion of the solution exiting from the bed can be collected which contains the opposite tasting fraction of the hydrolysate. Preferably the siloxane is selected from the group comprising octa-siloxane and octadecyl-siloxane. Preferably the hydrolysate has a molecular weight of less than 10,000, and is derived from the group of hydrolysates comprising casein, whey and soy. Additionally, the bed preferably is of a depth of between 2 to 4 times the bed diameter. A more hypoallergenic protein hydrolysate product produced in accordance with the method of the invention is also disclosed.