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2025 AOCS Annual Meeting & Expo.

Processing

Protein and Co-Products

Enhancing Processing Feasibility: Processing from Oilseeds and Pulses By-Products III

Sustainability in Food Processing: The Potential of AquaForté as an Egg Replacer

Tuesday, April 29, 2025

10:55 AM – 11:15 AM PST

Room: A107-109

Presenting Author(s)

Martin J.T. J. Reaney, PhD

Professor
University of Saskatchewan
Saskatoon, Canada

Co-Author(s)

YS

Youn Young Shim, PhD

Dr.
University of Saskatchewan
Saskatoon, SK, Canada
MH

Moon Yeong Hwang

Ms.
Korea University, United States
YK

Young Jun Kim

Professor
Korea University, United States

Abstract: This study investigates the potential of Aquaforté (AÉ), derived from tofu whey, as an alternative to egg white and aquafaba (AQ) as a vegan cooking ingredient. A zero-waste, cost-effective process was developed to produce AÉ from tofu whey. Fresh AÉ was obtained from commercial tofu manufacturers Pulmuone Co., Ltd. (PAÉ) and Hangeuru Co., Ltd. (HAÉ). The composition, utility, and physicochemical properties of AÉ were compared to egg white. It was hypothesized that differences in AÉ between manufacturers might arise from the tofu coagulants used. Various coagulants were tested to determine their effects on the composition of tofu whey. Both commercial and laboratory-produced tofu whey had remarkable nutritional profiles, containing compounds such as resveratrol and isoflavone glycosides. PAÉ outperformed HAÉ regarding foaming ability, isoflavone content, and solubility. The study proposes a standardized, cost-effective, and zero-waste process for whey-based emulsifiers by repurposing tofu wastewater as egg-free emulsifiers. The potential of AÉ extends beyond the capabilities of AQ, offering a way to reduce waste and utilize tofu by-products, thereby contributing to a more sustainable food industry. Substituting eggs with a vegan product such as AÉ could address protein allergies and contribute to a more sustainable and efficient food industry through upcycling practices. The potential of AÉ to act as an edible oil emulsifier could have wide-ranging applications in the food industry, further emphasizing its role in promoting sustainable practices.