Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein

•Temperature sensitivity of beta-lactoglobulin was assessed in the presence of polyols.•Each co-solute acts in a specific way on different structural regions of the protein.•Co-solutes did not affect the overall denaturation enthalpy.•The most effective co-solutes act on hydrophobic interactions.