1. A process for preparing an alkali hydrolyzate of vegetable proteins, characterized in that it comprises the following steps: 1) providing a slurry of plant protein selected from the group consisting of pea proteins, potato proteins, corn proteins, with a solid content of 10 to 15%, 2 ) adjusting the pH with stirring to a value of from 9.5 to 10.5 by using an alkali as the sole means of one or more alkaline metal hydroxides selected from the group consisting of sodium hydroxide and potassium hydroxide, 3) heating the slurry of Scientists thus at a temperature of from 70 to 80 ° C for 4 to 6 hours 4) neutralizing said heated slurry by mineral acid, preferably hydrochloric acid, 5) drying the slurry to produce a neutralized alkali gidrolizata.2. Alkaline hydrolysed vegetable protein, obtained by the process according to claim 1, characterized in that it has: - water solubility value at pH 7.5 of from 60 to 100%, preferably from 80 to 98%, - an emulsifying capacity of 60 to 90% preferably from 65 to 85%, - an average peptide chain length of from 10 to 20 amino acids, - the content of 60 to 95%, preferably from 80 to 85% .3. Hydrolyzate according to claim 2, characterized in that it has foaming capacity of 150 to 250% .4. Use of an alkali hydrolyzate of claim 2 or 3, or obtained by the process according to claim 1 as emulsifiers in the food industry for the production of human or animal feed, pharmaceutical industry, cosmetic industry and chemical industry, in the food is preferably otrasli.5. Food composition comprising an alkaline w1. Способ получения щелочного гидролизата растительных белков, отличающийся тем, что он включает следующие этапы:1) получения суспензии растительных белков, выбранных из группы, включающей гороховые белки, картофельные белки и кукурузные белки, с содержанием сухого вещества от 10 до 15%,2) доведения рН при перемешивании до значения от 9,5 до 10,5 при помощи в качестве единственного щелочного средства одного или нескольких гидроксидов щело
