A lowly antigenic hydrolyzate of protein, particularly that of egg white, is disclosed.

The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties.

The present invention relates to the use of a enzyme treated fish protein hydrolyzate (FPH).

The water soluble protein hydrolysate is combined with a high calorie source such as natural bee honey.

The present invention relates to a food composition which contains a protein hydrolysate from a legume and cocoa.

A foamable protein hydrolysate based concentrate is provided containing multivalent cations and a water soluble polymer.

Provided are a protein hydrolysate, a polypeptide solution and a polypeptide, and a preparation method and use thereof.

This invention relates to a method for the preparation of heparin by enzymatic digestion of raw mucosa, and to protein hydrolysate and heparin thus produced.

The present invention relates to an enzymatic process for making a milk-based protein hydrolysate and use of such hydrolysate, e.g., in an infant formula composition.

The liquid culture medium (13) contains, as an additive, at least one of a protein hydrolysate and a cell protecting agent for protecting cells.

The present invention relates to a food or beverage composition comprising a protein hydrolysate and/or an amino acid, a sugar and an electrolyte and having an osmotic pressure of 40 to 250 mOsm/kg H2O.

The oral preparation has a water soluble enzymatic protein hydrolysate rich in essential amino acids and low in salt content derived from a natural source such as algae, blue-green algae or fish.

In some embodiments, the composition has a pH from 7 to 10 and includes borate, protein and/or protein hydrolysate, an amine, a preservative, and a nonionic surfactant.

The egg-yolk protein hydrolysate is preferably a hydrolysate obtained by defatting egg yolk with an organic solvent and hydrolyzing the resulting powder with a protein hydrolyzing enzyme.

The invention further relates to a palatability-enhancing composition to be applied to fish feed pellets, comprising a protein hydrolysate having a degree of hydrolysis (DH) from 14.5 to 100%, combined to one or more nucleotides.