Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread.

The use of okara as innovative ingredient for oil structuring would respond to the current demand for sustainable heathy diets, based on clean label-foods with low-saturated fat content, and increased protein and fiber supply. This approach would also allow the complete upcycling of this critical waste. This article is protected by copyright. All rights reserved.