Fuente: WIPO "tomato" Process for preparing a sunflower protein product with a protein content of greater than 60 wt % (N×6.25) on a dry weight basis, said process having three essential steps, performed in the following order: a) solubilization of a sunflower protein source into an aqueous phase and a residual solid phase, b) separating the aqueous phase from the residual solid phase, and c) acidifying the separated aqueous phase to a pH between 1.5 and 5.