1. The hydrolyzed protein-polysaccharide complex obtained by enzymatic hydrolysis of the protein-polysaccharide complex. 2. The complex according to claim 1, wherein the protein-polysaccharide complex is a complex held by electrostatic interactions. The complex according to claim 1 or 2, in which the protein is selected from one or more proteins from the following sources: milk, soy, eggs, meat, fish, plant material, preferably it is a milk protein, for example, whey protein or casein, more preferably cow's milk protein, even more preferably cow's milk whey protein. 4. The complex according to claim 1 or 2, in which the polysaccharide is selected from one or more of the following substances: gums, hydrocolloids, exopolysaccharides of microorganisms or fungi； preferably one or more of the following substances: gum arabic, pectins, carrageenans, mammalian gelatin (e.g. pork gelatin), fish gelatin, arabinogalactans, rye arabinoxylans, wheat arabinoxylans, alginates, propylene glycol alginates, carboxymethyl cellulose, chitosan, xanthan lactobacilli； most preferred are gum arabic and / or chitosan. 5. The complex according to claim 1 or 2, wherein the degree of hydrolysis of the protein in the hydrolyzed polysaccharide complex is 1-50%, preferably 2-25%, more preferably 3.5-20% .6. The use of the complex according to any one of claims 1 to 5 as an emulsifying and / or stabilizing agent in food products, preferably selected from dessert products, frozen dessert products, dairy products, pet foods, culinary products,1. Гидролизованный белково-полисахаридный комплекс, получаемый путем ферментативного гидролиза белково-полисахаридного комплекса.2. Комплекс по п.1, в котором белково-полисахаридный комплекс является комплексом, удерживаемым электростатическими взаимодействиями.3. Комплекс по п.1 или 2, в котором белок выбирают из одного или более белков из следующих источников: молоко, соя, яйца, мясо, рыба, растительный материал, предпочтительно он является белком молока, на
