Revolutionizing the Food Industry: Turning Tofu Processing Waste (Aquaforté) into a Sustainable Egg Substitute

Abstract: This study investigates aquaforté (AÉ) 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, iso-flavone 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 AQ, impacting a sustainable food industry by reducing waste and utilizing tofu by-products. 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 as an edible oil emulsifier extends to various resources in the food industry, emphasizing its role in sustainable practices.