1. An aqueous composition containing lactoferrin, 35-70 wt.% Carbohydrate and / or polyol as one stabilizers, based on the total weight of the aqueous composition, while this composition exhibits a pH higher than 2, lower than 5.! 2. The composition according to claim 1, which is subjected to a temperature of at least 60 ° C. ! 3. The composition according to claim 2, which is sterilized or prepared. ! 4. The composition according to claim 1, wherein said carbohydrate and / or polyol stabilizers are selected from the group consisting of monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, oligosaccharides, mannitol, galactite, inositol, xylitol, sorbitol, glycerol and l , and mixtures thereof. ! 5. The composition according to claim 4, in which the specified carbohydrate contains at least 45% monosaccharides of glucose and fructose. ! 6. The composition according to any one of claims 1 to 5, in which the specified lactoferrin is presented in an amount of 0.05-20 wt.%, Based on the total weight of the aqueous composition. ! 7. The composition according to any one of claims 1 to 5, showing a pH in the range of 2.5-4. ! 8. The method of thermal stabilization of lactoferrin, comprising a) providing an aqueous composition containing lactoferrin, 35-70 wt.% Carbohydrate and / or polyol as one stabilizers, based on the total weight of the aqueous composition, where the composition detects a pH higher than 2, lower than 5 , and b) the implementation of this heat treatment composition. ! 9. The method of claim 8, wherein said heat treatment comprises a temperature of at least 60 ° C. ! 10. The use of a composition according to any one of claims 1 to 7 or a composition obtained by the method according to any one of claims 8 to 9 in (therapeutic) nutrition, feed, food additives, cosmetics and medicines. ! 11. The use of claim 10 for cosmetic (prophylactic1. Водная композиция, содержащая лактоферрин, 35-70 мас.% углеводных и/или п
