WHEY and SOY-based food products and methods of making same

Abstract

The present technology relates to methods of preparing stable homogeneous food products, and the products produced therefrom which combine a dairy byproduct (e.g., whey) with a soy byproduct. The method of the present technology simultaneously valorizes the whey and soy byproducts produced in the cheese and soymilk / tofu industry into food products that are commercially appealing to consumers and have a high nutritional value without producing additional waste.

Description

[0001] WHEY AND SOY-BASED FOOD PRODUCTS AND METHODS OF MAKING SAME

[0002] CROSS-REFERENCE TO RELATED APPLICATIONS

[0003] This application claims priority of United States provisional patent application No. 63 / 654,697 filed on May 31st, 2024, the specification of which is hereby incorporated by reference in its entirety.

[0004] FIELD

[0005] The present technology generally relates to methods of preparing stable homogeneous food products from dairy byproducts (e.g., whey) and soy byproducts, and food products produced therefrom.

[0006] BACKGROUND

[0007] Whey is a byproduct resulting from the manufacture of cheese. Generally, for each 1 kg of cheese produced, 9 kg of whey is generated. As such, whey generation represents a 90% loss of product in the cheese industry, and its generation is considered as the most significant environmental pollutant produced from same, as it can cause serious environmental hazards.

[0008] The whey generated by the dairy industry has a liquid texture, and an unpleasant taste and odor, which makes it unattractive as a food product, in itself, to consumers. As such, attempts have been made to valorize whey by incorporating it into certain food products. Until recently, however, its use has been limited to beverages and smoothies, or to the production of whey or lactose powder, which have low economic values (whey powder sold at about 0.5 dollars / kg, and lactose sold at about 1 dollar / kg).

[0009] Similarly, soybean processing for soymilk production produces substantial amounts of byproducts such as okara, soy hull, and defatted soy flour. Despite its high fiber and protein content, okara is commonly discarded as waste. Globally, millions of tons of okara are produced annually, leading to economic losses and environmental pollution. Various strategies for okara valorization, including air-drying and fermentation, have been proposed, but challenges such as texture and flavor limit its acceptance as a commercial product.

[0010] Therefore, alternative or improved methods of valorizing whey and okara are needed to overcome or improve at least some of the drawbacks of the existing methods of valorization for both.

[0011] SUMMARY

[0012] From one aspect, there is provided a method of preparing a stable homogenous food product, the method comprising mechanically treating a liquid mixture comprising a dairy byproduct and a soy byproduct to produce the stable homogenous food product. From another aspect, there is provided a stable homogeneous food product comprising, consisting, or consisting essentially of, a mixture of a dairy byproduct; and a soy byproduct.

[0013] From yet another aspect, there is provided a method of simultaneously valorizing whey and soy byproduct, the method comprising: mechanically treating a liquid mixture of whey and a soy byproduct to produce a stable homogeneous food product.

[0014] From another aspect, there is provided a method of valorizing soy byproducts without enzymatic treatment, the method comprising mechanically treating a liquid mixture of a dairy byproduct and a soy byproduct to produce a stable homogeneous food product.

[0015] From another aspect, there is provided a use of a soy byproduct to produce a food product from a dairy byproduct.

[0016] The details of various embodiments are set forth in the description below. Other features, objects and advantages will be apparent from the description, and from the claims.

[0017] General Definitions

[0018] Headings, and other identifiers, e.g., (a), (b), (i), (ii), etc., are presented merely for ease of reading the specification and claims. The use of headings or other identifiers in the specification or claims does not necessarily require the steps or elements be performed in alphabetical or numerical order or the order in which they are presented.

[0019] The use of the word “a” or “an” when used in conjunction with the term “comprising” in the claims and / or the specification may mean “one,” but it is also consistent with the meaning of “one or more”, “at least one”, and “one or more than one”.

[0020] As used in this specification and claim(s), the words “comprising” (and any form of comprising, such as “comprise” and “comprises”), “having” (and any form of having, such as “have” and “has”), “including” (and any form of including, such as “includes” and “include”) or “containing” (and any form of containing, such as “contains” and “contain”) are inclusive or open-ended and do not exclude additional, unrecited elements or method steps.

[0021] The term “about” is used to indicate that a value includes the standard deviation of error for the device or method being employed in order to determine the value. In general, the terminology “about” is meant to designate a possible variation of up to 10%. Therefore, a variation of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10% of a value is included in the term “about”. Unless indicated otherwise, use of the term “about” before a range applies to both ends of the range.

[0022] Other objects, advantages and features of the present description will become more apparent upon reading of the following non-restrictive description of specific embodiments thereof, given by way of example only with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] FIG. 1 is a schematic diagram summarizing the various steps that may be involved in preparing the food products of the present technology.

[0024] FIG. 2 are representative images comparing the stability of food products comprising whey and okara with or without soy hull (SH), before and after mechanical treatment.

[0025] FIG. 3 are representative images comparing the stability of food products obtained from whey and okara without soy hull (SH) and processed with no mechanical treatment (control) or with mechanical treatment with a kitchen blender, high shear mixing (HSM), ultrasound (US), HSM + US, or high-pressure homogenization (HPH). The pictures were taken after 30 days of storage at 4 °C.

[0026] FIG. 4 are representative images comparing the stability of food products obtained from whey and okara with soy hull (SH) and processed with no mechanical treatment (control) or with mechanical treatment with a kitchen blender, HSM, US, HSM + US, or HPH. The pictures were taken after 30 days of storage at 4 °C.

[0027] FIG. 5A are representative images illustrating the differences in the physical characteristics and color of food products comprising various ratios of whey / Okara with SH produced without (Control) and with mechanical treatment with a kitchen blender.

[0028] FIG. 5B are representative images illustrating the differences in the physical characteristics and color of food products comprising various ratios of whey / Okara with SH produced without (Control) and with different mechanical treatments (a kitchen blender, HSM, US, HSM + US, or HPH).

[0029] FIG. 6A are representative images illustrating the differences in the physical characteristics and color of food products comprising various ratios of whey / Okara without SH produced without (Control) and with mechanical treatment with a kitchen blender.

[0030] FIG. 6B are representative images illustrating the differences in the physical characteristics and color of food products comprising various ratios of whey / Okara without SH produced without (Control) and with different mechanical treatments (a kitchen blender, HSM, US, HSM + US, or HPH). FIG. 7A are representative images comparing the stability of food products comprising whey and defatted soy flour at a 5: 1 ratio, before and after mechanical treatment.

[0031] FIG. 7B are representative images comparing the stability of food products obtained from whey and defatted soy flour (ratio of 5: 1) with no mechanical treatment (Ref) or with mechanical treatment with a kitchen blender, HSM, US, HSM + US, or HPH at day 30 following storage at 4°C.

[0032] FIG. 8A are representative images comparing the stability of food products comprising whey and soy hull at a ratio of 6: 1, before and after mechanical treatment.

[0033] FIG. 8B are representative images comparing the stability of food products obtained from whey and soy hull at a ratio of 6: 1 with no mechanical treatment (Ref) or with mechanical treatment with a kitchen blender, HSM, US, HSM + US, or HPH at day 30 following storage at 4°C.

[0034] FIG. 9 is a table and representative images of various food products obtained by the methods of the present technology having different consistencies and / or viscosities depending on the soy byproducts, ratio of whey / soy byproduct and mechanical treatment used.

[0035] FIG. 10 are representative images comparing the texture of whey + okara food products with food products wherein okara is replaced by pectin (at 8.5% w / w or 5% w / w), xanthan (3% w / w) or cellulose (8.5% w / w), and whey is replaced with a composition comprising pea proteins.

[0036] FIG. 11 are representative images comparing the texture of whey + okara food products with food products wherein okara is replaced by pea fiber, and whey is replaced with pea protein, chickpea protein, and hydrolyzed chickpea protein.

[0037] FIG. 12 are representative images comparing the texture of whey + okara food products with food products wherein okara was replaced with soy hull, lentil hull, or faba hull.

[0038] FIG. 13 Stability of mixtures after HPH (1000 bar, single pass) following a HSM (7500 rpm, 10 min) treatment. Okara / whey and soy hull / whey showed no phase separation after centrifugation at 350 x G for 5 min, unlike other samples. The pictures were taken immediately after tube inversion. FIG. 14 are representative images comparing the stability of whey + okara food products with food products comprising different components.

[0039] FIG. 15 illustrates the table used to assess the sensory properties of the various food products tested.

[0040] FIG. 16A is a bar graph illustrating the measured texture of the food products tested.

[0041] FIG. 16B is a bar graph illustrating the measured odor before (beany off-odor, whey off-odor) and after vanilla extract addition.

[0042] FIG. 16C is a bar graph illustrating the measured color and visual attractiveness of the products tested.

[0043] FIG. 16D is a bar graph illustrating the measured willingness to buy the tested products.

[0044] DETAILED DESCRIPTION

[0045] Broadly, the present technology relates to methods of preparing stable homogenous food products, and the food products obtained therefrom, which valorize at least one of a dairy byproduct and a soy byproduct produced by the food industry. As used herein, the term “valorize” means to give value to, or make use of a waste product (e.g., whey) for an economical or environmental purpose. Therefore, as used herein, the expression “to valorize a byproduct” refers to using at least 70% w / w of the byproducts when preparing a stable homogeneous food product in accordance with the present technology. In one aspect, the stable homogeneous food product in accordance with the present technology comprises at least 90%, 95%, 96%, 97%, 98%, 99% or 100% of the byproducts. In some embodiment, the methods and products of the present technology do not produce any additional byproducts or wastes and may thus be considered as green technologies. Moreover, in certain embodiments, the present technology offers a superior approach to valorizing okara and whey compared to current solutions. Unlike okara-based fermented foods and drinks, which suffer from unappealing texture and flavor and complex processing conditions, our method produces a stable, homogeneous food product with improved organoleptic properties that are more acceptable to consumers. Additionally, while okara powder production involves costly air-drying processes and yields low economic value, our technology efficiently combines okara with whey to create a high-value product rich in protein and dietary fiber. In addition, unlike the environmentally harmful practice of discarding okara and whey, the present technology simultaneously valorizes both byproducts, promoting sustainability and economic efficiency by transforming waste into valuable food products without generating additional waste. From one aspect, presented herein is a method of preparing a stable homogenous food product comprising mechanically treating a liquid mixture comprising a dairy byproduct and a soy byproduct to produce the stable homogenous food product. As used herein the expression “stable homogeneous food product” refers to a food product which has a same or similar consistency and / or viscosity in its entirety and has minimal or no phase separation during its expected shelf-life period under normal temperature and humidity conditions or at 4°C relative to a control. In certain embodiments, the stability of the product is assessed by centrifuging the product at 1 000 x G for 15 min to provoke phase separation. In other embodiments, the stability of the product may be assessed by storing the food product at 4°C for at least 7 days and assessing phase separation induced during storage. In some embodiment, the food product is stable for at least about 10 days, at least about 30 days, or at least about 45 days. In some embodiments, the stable homogenous food product is a beverage, spread, dip, pudding, soup, or paste.

[0046] In some embodiments, the dairy byproduct is whey. As used herein “whey” refers to liquid whey, which is the residual liquid obtained by separating the curd from milk during cheese production. The “whey” used in the methods or products of the present technology may be obtained from raw or pasteurized milk. In other embodiments, the “whey” may be fresh liquid whey or whey reconstituted from whey powder in a liquid such as water. When reconstituted, whey may be prepared at any concentration suitable for the methods and products of the present technology, for example, at concentrations between about 5% w / w and about 20% w / w, about 7% w / w, or about 14% w / w. In some embodiments the fresh or reconstituted whey may comprise between about 90% w / w and about 98% w / w water, between about 2% w / w and about 7% w / w lactose, and between about 0.1% w / w and about 3% w / w proteins. In further embodiments, the fresh or reconstituted whey may comprise between about 93% and about 95% water, about 5% lactose, and less than about 1% protein.

[0047] In some embodiments, the soy byproduct is at least one of okara with soy hull, okara without soy hull, defatted soy flour, and soy hull powder. As used herein “okara” refers to the insoluble solid fraction / byproduct that remains following the preparation of soybean products such as soy milk or tofu once the soy milk has been separated. As will be discussed below, in the examples, okara may be prepared from soybeans with or without soy hull. As used herein, the expression “soy flour” refers to soybeans that have been roasted or heat-treated and ground into a fine powder, which is typically rich in protein and fibers. The soy flour may be prepared with or without soy hulls. “Defatted soy flour” refers to soy flour, which has gone through a process that removes soybean oil from the soybeans, leaving less than about 1% of the soybean oil in the flour. In some embodiments, the process of removing soybean oil comprises cleaning, opening, dehulling and extracting proteins from the soybeans using any suitable solvent. Alternatively, the defatted soy flour may be made by cold-pressing the dehulled soybeans to remove the oil from same (which does not use any solvents). As used herein, “soy hull powder” refers to the hulls removed as byproducts during the production of soy flour and / or defatted soy flour, wherein the hulls of the soybeans, removed in a dehulling step, are ground into a fine powder. In some embodiments, the soy hull powder may have a particle size of less than about 0.25 mm.

[0048] Advantageously, in certain embodiments, the methods and products of the present technology comprise combining whey with a soy byproduct to produce a stable homogenous food product which simultaneously valorizes whey and soy byproducts. As used herein, and as will be demonstrated in the examples below, by “simultaneous valorization” it is mean that the mechanical treatment of the combination of whey and soy byproducts results in a final food product that is high in nutritional value (i.e., rich in protein and dietary fibers) and has an improved flavor (taste and odor), texture, organoleptic properties (mouthfeel, creaminess, smoothness), or willingness to purchase from customers, compared to whey alone, the soy byproduct alone, or a food product made with the combination of whey with other sources of fiber (e.g., xanthan, inulin, cellulose, and pectin) or proteins (e.g., pea protein, or chickpea protein), or other pulse byproducts such as lentil or faba hulls.

[0049] In some embodiments, the ratio of the dairy byproduct to the soy byproduct in the mixture is between about 10: 1 and about 1: 10, about 10: 1, about 8: 1, about 6: 1, about 5: 1, about 4: 1, about 3: 1, about 2: 1, about 1.5: 1, about 1: 1, about 1 : 1.5, about 1:2, about 1:3, about 1:4, about 1:5, about 1 :6, about 1:8, or about 1: 10. In embodiments wherein, the soy byproduct is okara made with or without soy hull, the ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture may be between about 1 : 1 and about 1:4, about 1 : 1, about 1: 1.5 or about 1 :2. In such embodiments, the food product may comprise between about 3.0% w / w and 5.0% w / w protein, and between about 5.0% w / w and about 9.0% w / w dietary fiber. In embodiments wherein the soy byproduct is defatted soy flour, the ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture may be between about 2: 1 and about 6: 1, about 3: 1, about 4: 1, or about 5: 1. In such embodiments, the food product may comprise between about 9.0% w / w and 15.0% w / w protein, and between about 0.5% w / w and about 2.0% w / w dietary fiber. In embodiments wherein the soy byproduct is soy hull powder, the ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture may be between about 3: 1 and about 8: 1, about 4: 1, about 5: 1, or about 6: 1.

[0050] In any of the embodiments described herein, the food product may consist of, or consist essentially of the mixture of the dairy byproduct and the soy byproduct. As used herein, by “consists of’ it is meant that no further components, except for the dairy byproduct and the soybean byproduct, may be present in the food product of the present technology. By “consists essentially of’ it is meant that the food product may contain other components in amounts which do not substantially affect the overall texture and consistency of the final food product compared to a food product consisting of the dairy byproduct and the soy byproduct. In some embodiments, mechanically treating the mixture comprises at least one of subjecting the mixture to high shear mixing (HSM) with a high speed mixer at speeds ranging from about 3 000 to 12 000 rpm, subjecting the mixture to high-pressure homogenization (HPH) using a homogenizer at pressures between about 500 bar and about 1 500 bar, subjecting the mixture to ultrasound (US) at about 360 W and 20 Hz, and subjecting the mixture to extrusion at extrusion temperatures between about 80 °C to about 200 °C, moisture content of between about 15% and about 40%, and screw speed ranges from between about 100 rpm to about 400 rpm. In embodiments, wherein the mechanical treatment is by, or comprises HSM, the HSM may be carried out at between about 4 000 rpm to about 10 000 rpm, or about 5 000 rpm to about 8 000 rpm. In certain embodiments HSM is at between about 7 000 rpm and about 7 500 rpm. In another embodiment, HSM is at 7 500 rpm. The HSM may be further carried out for between about 5 minutes to about 20 minutes, between about 8 minutes to about 17 minutes, between about 10 minutes to about 15 minutes, or about 15 minutes at any speed selected. In embodiments, wherein the mechanical treatment is by, or comprises HPH, the HPH may be conducted for at least 1 pass or more as needed. In some embodiment, HPH is at 1000 bars for 1 pass. In embodiments, wherein the mechanical treatment is by ultrasound, the ultrasound may be performed for between about 1 minutes and about 30 minutes, between about 1 minutes and about 15 minutes, between about 5 minutes to about 10 minutes, or about 10 minutes. In embodiments, wherein the mechanical treatment is by extrusion, the extrusion may be performed at extrusion temperature between about 80 °C and about 200 °C, between about 100 °C and 180 °C, between about 120 °C and 160 °C, between about 130 °C and 140 °C, or about 130 °C; and a moisture content of between about 15 % and about 40%, between about 20% and about 30%, about 20%, about 30%, or about 40%; and screw speed of between about 100 rpm and 400 rpm, between about 125 rpm and 375 rpm, about 125 rpm, about 150 rpm, about 200 rpm, about 250 rpm ,or about 300 rpm. In other embodiments, the mechanical treatment disclosed above, may be combined with other known techniques. For example, the mixture may be first treated by magnetic stirring treatment (MST) and then by HSM. In further embodiments, the mixture can be mechanically treated by a combination of the mechanical treatments disclosed above. For example, in some embodiments, the mixture can be mechanically treatment by the combination of US at about 360 W and 20 Hz and HSM at about 7500 rpm.

[0051] Advantageously, the mechanical treatment of the soy byproduct in the mixture is such that, unlike other methods of valorization of soy byproducts existing in the art, the methods of the present technology do not necessitate enzymatic treatment or other pre-treatments of the soy byproducts. This renders the methods of the present technology to be simpler, less expensive, and more accessible to manufacturers with limited resources.

[0052] In some embodiments, the method further comprises adding an additive to the mixture in step (a), such that the final stable homogeneous diary food product comprises said additive. It is understood that in embodiments wherein the food product consists essentially of the dairy byproduct and the soy byproduct, these additives will be added at concentrations which do not substantially affect the overall texture and consistency of the final food product compared to a food product consisting of the dairy byproduct and the soy byproduct, but only affect its taste and odor. It is also understood, that in embodiments, wherein the food product consists of the dairy byproduct and the soy byproduct, no additives are added. In certain embodiments, the additive is selected from the group consisting of a source of fat, a source of protein, a thickener, a source of omega 3, an antioxidant, a flavoring agent, and a coloring agent.

[0053] Fat sources suitable as additives in the methods and products of the present technology include, but are not limited to, vegetable oils, animal oils, or fat substitutes. Examples of vegetable oils, include, but are not limited to, avocado, mustard, coconut, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower, chocolate fat, and the like. Examples of animal oils include but are not limited to, fat (e.g., butter fat, or cream), chicken fat, beef fat, fish oil and the like. Examples of fat substitutes include, but are not limited to, fatty acid- esterified alkoxylated glycerin compositions as well as sucrose fatty acid esters and the like, and mixtures thereof. In some embodiments, the fat source may be a mixture of the various oils and fat substitutes described above. When used, the concentration of the source of fat in the food product is between about 0.001% w / w and about 35% w / w, between about 2.5% w / w and about 15% w / w, between about 3.0 % w / w and about 12% w / w, between about 5.0% w / w and about 10% w / w, about 5.0% w / w, or about 10.0% w / w.

[0054] Protein sources suitable as additives in the methods and products of the present technology include but are not limited to, nuts, fruit, vegetable or animal proteins, examples of which include soy, pea, rice, milk (e.g., caseinate and skimmed milk powder), egg and the like, or any combination thereof. When used, the concentration of the source of protein in the food product is between about 0.001% w / w and about 10% w / w, between about 2.5% w / w and about 10% w / w, between about 3.0 % w / w and about 10% w / w, between about 5.0% w / w and about 10% w / w, about 5.0% w / w, or about 10.0% w / w.

[0055] In some embodiments, the source of protein is a flour. The flour may be a nut flour or a pulse flour selected from almond flour, walnut flour, cashew flour, Brazil nut flour, hazelnut flour, pecan flour, peanut flour, pine nut flour, yellow bean flour, dark bean flour, lentil flour, chickpea flour, soy flour, or any combination thereof. The nut flour may be obtained from roasted or unroasted nuts. Alternatively, nuts may be added as whole, sliced, or crushed. The pulse flour may be obtained from pulses that are roasted, dry roasted or wet-freeze dried. When used, the concentration of the flour in the food product is between about 2.5% w / w and about 15% w / w, between about 3.0 % w / w and about 12% w / w, between about 5.0% w / w and about 10% w / w, about 5.0% w / w, or about 10.0% w / w.

[0056] Various thickeners suitable as additives in the methods and products of the present technology, include, but are not limited to, gellan gum, Arabic gum, guar gum, pectin, gelatin, xanthan, locust bean gum, carrageenan, propylene glycol alginate, one or more of diglycerine fatty acid ester, converted starch, sodium carboxymethylcellulose, diacetyl tartarate, double glyceride, agar, and any combinations thereof. In some embodiments, the food products obtained by the present technology are free of xanthan, inulin, or pectin, or other commonly used gums. In other embodiments, no thickeners are added to the mixtures of step (a).

[0057] Sources of omega-3 suitable as additives in the methods and products of the present technology include but are not limited to those obtained from natural sources, such as plants and animals of marine origin, or synthetic. Natural sources of omega-3 fatty acids include, but are not limited to anchovies, catfish, clams, cod, herring, lake trout, mackerel, salmon, sardines, shrimp, tuna and the like. Synthetic omega-3 fatty acids include, but are not limited to, alpha-linolenic acid (18: 3, ALA), stearidonic acid (18: 4, SDA), eicosatetraenoic acid (20: 4), eicosapentaenoic acid (20: 5, EP A) and acid docosahexaenoic (22: 6, DHA), and any combinations thereof.

[0058] The antioxidants used in the methods and products of the present technology can prevent oxidative color changes of the final product or oxidation of the fatty acids (e.g., omega-3 fatty acids) present in the product. The antioxidant can be natural or synthetic. Suitable antioxidants include, but are not limited to, ascorbic acid and its salts, ascorbyl palmitate, ascorbyl stearate, anoxomer, N-acetylcysteine, benzyl isothiocyanate, o-, m- or p-aminobenzoic acid (or is anthranilic acid, p is PABA), hydroxybutylanisole (BHA), butylated hydroxytoluene (BHT), caffeic acid, canthaxanthin, alpha-carotene, beta-carotene, beta-apocarotenoic acid, carnosol, carvacrol, catechins, cetyl gallate, chlorogenic acid, citric acid and its salts, clove extract, coffee bean extract, p-coumaric acid, dilauryl thiodipropionate, distearyl thiodipropionate, 2,6-di-tert- butylphenol, dodecyl gallate, edetic acid, ellagic acid, erythorbic acid, sodium erythorbate, esculetin, esculin, 6-ethoxy-l, 2-dihydro-2,2,4-trimethylquinoline, ethyl gallate, ethyl maltol, ethylenediaminetetraacetic acid (EDTA), eucalyptus extract, eugenol, ferulic acid, flavonoids, flavones (for example, apigenin, chrysin, luteolin), flavonols ( for example, datiscetin, myricetin, daemfero), flavanones, fraxetine, fumaric acid, acid gallic, gentian extract, gluconic acid, glycine, guaiacum gum, hesperetin, alpha-hydroxybenzyl phosphinic acid, hydroxycinnamic acid, hydroxyglutaric acid, hydroquinone, N-hydroxysuccinic acid, hydroxytyrosol, hydroxyurea, rice bran extract, lactic acid and its salts, lecithins, lecithin citrate; R-alpha-lipoic acid, lutein, lycopene, malic acid, maltol, 5-methoxytryptamine, methyl gallate, citrate monoglyceride; citrate monoisopropyl; morina, beta-naftoflavone, nordihidroguayaretico acid (NDGA), octyl gallate, oxalic acid, palmitil citrate, phenothiazine, phosphatidylcholine, phosphoric acid, phosphates, phospholipids such, phosphatidyl inositol, phosphatidyl ethanolamine, phosphatidyl serine and phosphatidic acid, phytic acid, phytilubicromel, pimento extract, propyl gallate, polyphosphates, quercetin, trans-resveratrol, rosemary extract, rosmarinic acid, sage extract, sesamol, silymarin, sinapic acid, succinic acid, stearyl citrate, syringic acid, tartaric acid, thymol, tocopherols (i.e., alpha-, beta-, gamma- and delta-tocopherol), tocotrienols (ie, alpha-, beta-, gamma- and delta- tocotrienols), tyrosol, vanillic acid, 2,6-di-tert- butyl-4-hydroxymethylphenol (i.e., lonox 100), 2,4- (tris-31, 5'-bitert-butyl-41 -hydroxybenzyl) -mesitylene (i.e., lonox 330), 2, 4, 5 - trihydroxybutyrophenone, ubiquinone, tertiary butyl hydroquinone (TBHQ), thiodi acid propionic, trihydroxybutyrophenone, tryptamine, tyramine, uric acid, vitamin K and derivatives, vitamin Q10, wheat germ oil, zeaxanthin, or any combinations thereof.

[0059] The flavoring agent will be selected according to the final taste and commercial use of the food product. For example, various synthetic or natural seasonings such as salt, pepper, dried herbs, or spices may be added for savory products such as cheese, spreads, and dips. Whereas, for sweet products such as puddings, ice-creams, and jellies natural or synthetic flavoring agents such as vanilla, cinnamon, strawberry, raspberry, orange, pear, apple, and the like may be used. The concentration of the flavoring agent used will depend on the intensity of the flavor desired.

[0060] Any natural or synthetic edible coloring agent known in art may also be used in the methods and products of the present technology. In certain embodiments, the edible coloring agent may be selected according to the flavoring agent used. For example, a pink coloring agent may be used for a strawberry flavored product. Edible coloring agents suitable for the method and products of the present technology, include but are not limited to Alkanet, Aluminum Metal, Annatto, Anthocyanins, Beet Red, Canthaxanthin, Caramel, Carbon Black, Carotene, Charcoal, Chlorophyll, Cochineal, Iron Oxide, Orchil, Paprika, Riboflavin, Saffron, Saunderswood, Silver Metal, Titanium Dioxide, Turmeric, Xanthophyll, Annatto, Allura Red, Erythrosine, Indigotin, Sunset Yellow, FCF, Tartrazine, Amaranth, Brilliant Blue, and the like. The concentration of the coloring agent used will depend on the intensity of the color desired and on the limitations imposed by the regulatory bodies on the country in which the product is commercialized.

[0061] In other embodiments, only additives adhering to “clean label” standards may be added, such that the products of the present technology may be free of artificial or synthetic preservatives or ingredients.

[0062] The methods of the present technology may optionally further comprise further processing the final product including roasting, cooking, homogenizing, pasteurizing, or sterilizing and packaging according to known methods in the arts. Pasteurization or sterilization may be performed on the starting material (i.e., the dairy byproduct and / or the soy byproduct) or on the final stable homogenous food product.

[0063] EXAMPLES

[0064] Example 1: General methods of food product preparation

[0065] Generally, samples of the food products were prepared by mixing whey with three different soy residues at three different soy residue-to-whey ratios as follows:

[0066] • Okara obtained from soybeans (referred to as okara with and without soy hull) to whey (O / W) ratios of 2: 1, 1.5: 1, and 1: 1.

[0067] • Defatted soy flour to whey (DSF / W) ratios of 1:3, 1:4, and 1:5.

[0068] • Soy hull to whey (SH / W) ratios of 1:4, 1:5, and 1:6.

[0069] All samples of soy byproducts and whey were initially mixed with a spoon (control) and then further homogenized using a kitchen blender set to speed 1 for 5 min. The blended samples underwent advanced mechanical treatments to functionalize the fibers in the soy residues, which resulted in the modification of the physical properties of the mixture. The mechanical treatments used included: (i) High shear mixing (HSM) with a laboratory high speed mixer (Silverson Model L5M-A) at a speed of 7 500 rpm for 15 min, (ii) Ultrasound (US) treatment at 360 W and 20 Hz for 10 min, (iii) High-pressure homogenization (HPH) using a laboratory scale homogenizer (EmulsiFlex™-C3, Canada) with a single pass at a pressure of 1 000 bar, (iv) A combination of the above mechanical treatments, as summarized in Table 1. As seen in FIG. 1, additional ingredients (e.g., additives) may be optionally added to the mixture before mechanical treatment to produce various products such as beverages, spreads, pudding, dips, pastes, or soups. Alternatively, the additional ingredients (e.g., additives) may be added after mechanical treatment of the mixture.

[0070] Table 1. Equipment required for mechanical treatments

[0071] Equipment treatment conditions

[0072] Magnetic stirring (MST) 350 rpm, 5 min

[0073] Kitchen blender Rate 1-6, 5 min

[0074] High-speed mixing (HSM) 5 000-8 000 rpm, 10 to 15 min

[0075] High-pressure homogenization (HPH) 500 to 1 200 bars, 1 pass

[0076] Ultrasound (US) 360 W, 20 Hz, 5 to 10 min,

[0077] Extrusion 130-150 °C, moisture 20-40%, 125-175 rpm

[0078] Combination of above technologies Example: US+HSM, HSM+HPH

[0079] Example 2: Preparation and stability of food products made with whey and Okara (with or without hull)

[0080] Briefly, Okara was prepared by first soaking raw soybeans with hulls in water for 16 h at room temperature. The soaked soybeans were separated into two batches. One batch was manually dehulled to prepare okara without soy hull, the other was kept with the hulls. Both batches were subsequently used to prepare Okara. Specifically, the beans were cooked at 85-90°C for 30 min using a solid-to-water ratio of 1:6. The cooked beans, whether with or without hull, were then ground in a kitchen blender (set to speed 6 for 5 min) and centrifuged at 1 000 x G for 15 min to separate the soymilk and okara. Two types of okara including okara without soyhull and okara with soyhull were obtained from dehulled soybeans and soybeans with hull, respectively. Formulations of whey and okara, with and without soy hull, were performed by mixing reconstituted whey (7%, w / v whey produced from whey powder in water) with okara without soy hull or okara with soy hull at various ratios (1 : 1, 1: 1.5, and 1:2). Different mechanical treatments were applied to modify sample properties, including kitchen blender treatment (Vitamix E320 at speed 1 for 5 min), high shear mixing (7 500 rpm for 15 min using a Silverson LSM-A), ultrasound treatment (continuous treatment at 360 W and 24 kHz for 10 min using a Heilscher UP400St, with samples cooled during ultrasonic treatment using an ice bath), and high-pressure homogenization (single pass at a pressure of 1 000 bar using a lab-scale homogenizer, EmulsiFlex-C3, Serial C321200, Avesting, Canada). A Control sample was prepared by mixing whey and okara with a spoon. Phase separation was artificially provoked by centrifugation at 1 000 x G for 15 min. Another set of samples was kept in a fridge at 4 °C for at least 45 days. As shown in Figures 2 to 4, the stability of the product comprising whey and okara was influenced by both the added ingredients and the applied mechanical treatment. Increasing the okara content in the mixture enhanced its long-term stability. Specifically, phase separation occurred in control samples at a 1 : 1 ratio of whey to okara with soy hull after 7 days, whereas formulations with a 1:2 ratio remained stable until day 30. Mechanical treatment notably increased the stability of the product such that all whey + okara samples treated with ultrasound, high-pressure homogenization, and a combination of ultrasounds with high shear mixing showed no phase separation for up to 45 days.

[0081] Specifically, compared to the control samples containing whey / okara without soy hull at a ratio of 1: 1, in which phase separation occurred after 7 days, the samples treatment with US, HSM+US, and HPH remained stable even after 30 days (FIG. 3). Moreover, samples having ratios of whey / okara of 1 : 1.5 and 1:2 mechanically treated with HSM, US, HSM+US, and HPH remained stable even after 45 days of storage at 4 °C (FIG. 3).

[0082] Similar results were obtained with samples containing whey and okara with soy hull (SH) (okara SH). Specifically, samples comprising whey / okara SH at a ratio of 1: 1, mechanically treated with US, HSM+US, and HPH remained stable even after 30 days (FIG. 4). Samples comprising whey / okara SH at ratios of 1 : 1.5 and 1:2, and mechanically treated with HSM, US, HSM+US, and HPH remained stable even after 45 days of storage at 4 °C.

[0083] Interestingly, as discussed above and seen in FIGs 3 and 4, while HSM alone was able to create a stable homogenized food product at whey / okara (with or without SH) ratios of 1: 1.5 and 1:2, mechanical treatment with HSM alone did not result in a stable homogenized food product when whey / okara (with or without SH) ratio was 1: 1.

[0084] Example 3: Composition of food products made with whey and Okara

[0085] The moisture, protein, fat, fiber, lactose, carbohydrate, and ash content of the food products of the present technology were calculated based on the concentrations of whey and okara present. Specifically, the average composition of okara, whey and cow’s milk (1%) was taken from the literature and calculated accordingly based on the mixture ratio. The food products obtained exhibit an intriguing composition akin to cow's milk (1% fat), comprising protein, fat, carbohydrates, and minerals, with a notable richness in dietary fibers derived from okara. As the proportion of okara in the formulation increased, the total dietary fiber and protein content of the blends also increased. Table 2 illustrates the variation in the components across these food products, which range from 3.43 to 4.64% for proteins and 5.26 to 8.48% for dietary fibers. Table 2: Composition of food products comprising whey + okara at different ratios compared to cow's milk (per 100 g of sample).

[0086] Milk Whey + okara Whey + okara

[0087] (l% fat) without soy hull with soy hull

[0088] 1:2 1:1.5 1:1 1:2 1:1.5 1:1

[0089] Water 89.45±0.64 84.87 85.74 87.05 84.53 85.44 86.80

[0090] Protein 3.49±0.16 4.30 3.95 3.43 4.64 4.26 3.69

[0091] Fat 1.07±0.18 1.66 1.51 1.29 2.69 2.44 2.06

[0092] Dietary fiber 0 7.01 6.31 5.26 8.48 7.64 6.36

[0093] Eactose 4.79±0.01 1.59 1.91 2.39 1.59 1.91 2.39

[0094] Carbohydrate - 0.60 0.54 0.45 0.52 0.47 0.39

[0095] Ash 0.70±0.01 0.71 0.70 0.68 0.68 0.67 0.65

[0096] Example 4: Physical characteristics of food products made with whey and Okara

[0097] Next, the physical characteristics of food products obtained from whey and okara (with or without SH) were assessed with respect to the mechanical treatment received and the ratio of whey / Okara SH used. Samples were prepared and treated as discussed in Example 2 and mechanically treated as summarized in Table 1.

[0098] As seen in FIGs. 5A, 5B, 6A and 6B the physical characteristics of the samples were influenced by the applied mechanical treatments and the ratios of whey / Okara (with or without SH) used. Specifically for whey / Okara SH at ratios of 1: 1.5 and 1:2, the texture and the color of the food product changed after mechanical treatments by a kitchen blender compared to control (no blending) (FIG. 5A). Moreover, as seen in FIG. 5B, HPH treatment significantly decreased the viscosity of the product compared to control (no mechanical treatment, only hand mixing with a spatula), converting the viscose paste obtained by the mixing of the whey and the okara to a soft paste for all ratios used. On the other hand, HSM+US slightly increased the viscosity of the food products compared to the US treatment alone for all ratios used. For food products having a whey / okara SH ratio of 1: 1, all samples had a soft paste-like texture. Surprisingly, samples produced using mechanical treatments (HSM, US, HSM +US and HPH) showed higher viscosity than the control and those treated by blender. Similar results were obtained with food products comprising whey and okara without soy hull. As seen in FIG. 6A, the food physical characteristics were affected by the applied mechanical treatments, and the ratios of whey and Okara without soy hull. Specifically, the texture and the color of the food products having a ratio of 1 :2 and 1 : 1.5 of whey / Okara without SH, changed after mechanical treatment by kitchen blender compared to control (no mechanical treatment, only hand mixing with a spatula). HSM+US and HPH significantly decreased the viscosity of the food product, converting the paste seen in the control to a creamy liquid (FIG. 6B) . For food products having a ratio whey / Okara without soy hull of 1 : 1 , all samples were liquid but had different viscosities.

[0099] In summary, it was found that mechanical treatment by HSM, US, and HPH yielded the most stable products with a pleasant texture. Whey / Okara (with or without SH) ratios of 1 :2 and 1: 1.5 produce more stable products such as beverages, puddings, and spreads which would be suitable for commercialization.

[0100] Example 5: Preparation and stability of food products made with whey and defatted soy flour

[0101] Food products comprising whey and defatted soy flour were prepared by mixing reconstituted whey (7%, w / v) with defatted soy flour at various ratios of 3: 1, 4: 1, and 5: 1 (whey / defatted soy flour). Subsequently, various mechanical treatments, including blender, high-shear mixing, ultrasound, high- pressure homogenization, and a combination of ultrasound and high-shear mixing, were applied. The treatment with the blender (Vitamix E320) was conducted at speed 1 for 5 min. HSM was performed at a speed of 7 500 rpm for 15 min using a Silverson LSM-A. US was carried out in continuous mode at 360 W and 24 kHz for 10 min using a Heilscher UP400St (Heilscher USA, Inc). The samples were cooled during US treatment with an ice bath. For HPH, samples were subjected to a single pass at a pressure of 1 000 bar using a lab scale homogenizer (EmulsiFlex-C3, Serial C321200, Avesting, Canada). The control sample was prepared by mixing the whey and defatted soy flour with a spatula. Phase separation was artificially provoked by centrifugation at 1 000 x G for 15 min. The results are presented in FIG. 7.

[0102] As seen in FIGs 7A and 7B, mechanical treatment significantly affects the stability of the product. Indeed, processing by mechanical treatment resulted in a stable product with no phase separation, as compared to the control sample with demonstrate a clear phase separation following mixing and centrifuging (FIG. 7A). As seen in FIG. 7B, in samples wherein the whey / defatted soy flour was 5: 1, phase separation occurred in the control, as well as the product mechanically treated by the blender and HSM after 14 days. However, no phase separation was observed in samples (all formulations) treated with US, HPH, and the combination of US with HSM at 30 days (as seen in FIG. 7B) and up to 45 days (data not shown). Example 6: Composition of food products made with whey and defatted soy flour

[0103] The composition of the obtained food products was assessed using the same techniques disclosed in Example 3. The composition of the products made with whey and defatted soy flour at different ratios is presented in Table 3. These products exhibit a higher protein content compared to cow's milk at 1% fat (ranging from 9.4 to 13.7% in the product, versus 3.5% in milk), along with a dietary fiber content of up to 13.7%. Protein and fiber content can be enhanced by increasing the proportion of defatted soy flour in the blends.

[0104] Table 3: Composition of food products comprising whey and defatted soy flour at different ratios compared to cow's milk (per 100 g of sample)

[0105] Milk Whey / Defatted soy flour

[0106] (l% fat)3;1 4;1 5;1

[0107] Water 89.5 72.2 76.5 79.3

[0108] Protein 3.5 13.7 11.1 9.4

[0109] Fat 1.1 1.1 0.9 0.8

[0110] Dietary fiber 0 1.5 1.2 1.0

[0111] Lactose 4.8 3.6 3.8 4.0

[0112] Carbohydrate - 6.7 5.4 4.5

[0113] Ash 0.7 2.0 1.7 1.5

[0114] In conclusion, all whey / defatted soy ratios (3: 1, 4: 1, and 5: 1) tested were considered to result in viable food products for commercialization. US, HPH, and the combination of US and HSM were found to be the most effective mechanical treatments for making products comprising whey and defatted soy.

[0115] Example 7: Preparation and stability of food products made with whey and soy hull

[0116] Food products comprising whey and soy hull were prepared by mixing whey with soy hull powder (particle size less than 0.25 mm) in different ratios (4: 1, 5: 1, and 6: 1). Various mechanical treatments, including blender, high-shear mixing, ultrasound, high-pressure homogenization, and a combination of ultrasound and high-shear mixing, were then applied to modify the sample properties as described below. The treatment with the blender (Vitamix E320) was conducted at speed 1 for 5 min. HSM was performed at a speed of 7 500 rpm for 15 min using a Silverson LSM-A. US was carried out in continuous mode at 360 W and 24 kHz for 10 min using a Heilscher UP400St (Heilscher USA, Inc). The samples were cooled during US treatment with an ice bath. For HPH, samples were subjected to a single pass at a pressure of 1 000 bar using a lab scale homogenizer (EmulsiFlex-C3, Serial C321200, Avesting, Canada). The control sample was prepared by mixing the whey and soy hull using a spatula. Finally, phase separation was observed using centrifugation at 1 000 x G for 15 min.

[0117] As seen in FIGs. 8 A and 8B, the quantity of soy hull and the type of mechanical treatment significantly impacted the stability of the products. In particular, high phase separation after centrifugation was observed in the products comprising whey and soy hull at a ratio of 6: 1, when the product was either not mechanically treated (control) or mechanically treated with a blender, or HSM (FIG. 8B). However, as can be seen in FIG. 8B, other products mechanical treatment by US, HSM+SS and HPH exhibited minimal phase separation following centrifugation at 30 days following storage at 4 °C.

[0118] Example 8: Compositions of food products made with whey and soy hull

[0119] The composition of the food products made with whey and soy hull was assessed as disclosed above. The products exhibit a high-fiber composition, but a lower protein content compared to cow's milk. Table 4 illustrates the variation in components across these products, ranging from 6.6 to 9.24% for dietary fiber and from 2.28 to 2.86% for protein.

[0120] Table 4: Composition of products made with whey and soy hull at different ratios compared to cow's milk (per 100 g of sample)

[0121] Milk Whey: Soy hull

[0122] (l% fatj4: 1 5; 1 6: 1

[0123] Water 89.5 76.61 79.44 81.47

[0124] Protein 3.5 2.86 2.52 2.28

[0125] Fat 1.1 0.58 0.52 0.47

[0126] Dietary fiber 0 9.24 7.7 6.6

[0127] Uactose 4.8 3.82 3.98 4.1

[0128] Carbohydrate - 0.44 0.37 0.31

[0129] Ash 0.7 1.58 1.41 1.29 In conclusion, all whey / defatted soy ratios (3 : 1, 4: 1, 5 : 1) tested were considered to result in viable food products for commercialization. US, HPH, and the combination of US and HSM were found to be the most effective mechanical treatments for making products comprising whey and defatted soy.

[0130] Example 9: Food products and applications

[0131] As shown in Figure 9, a wide range of products (like spread, pudding, paste, and beverage) were produced by adjusting the ratios of whey to soy byproducts, selecting the appropriate type of soy byproduct (okara without soy hull, okara with soy hull, defatted soy flour, and soy hull), and mechanical treatments. These products may be commercialized as spreads, puddings, beverages, dips, or pastes as needed.

[0132] Example 10: Preparation of food products with other dietary fibers and various additives

[0133] (i) To test if similar products could be obtained with dietary fibers other than the soy byproducts different dietary fibers, and more specifically cellulose (8.5 g), pectin (at two concentrations of 5 and 8.5 g), or xanthan (3 g) (as summarized in Table 5), were added to standard mixtures of 4.6 g pea protein, 1.6 g lactose and 0.8 g of soybean oil in water and compared to a whey / Okara SH mixture. Only the mixture containing cellulose was subjected to HSM at 7 500 rpm for 15 min as mechanical treatments like HSM showed adverse effects on the functional properties of pectin and xanthan and the texture are not suitable for mechanical treatment. The samples containing pectin and xanthan were manually mixed with a spatula.

[0134] Table 5. Composition of samples containing different sources of dietary fibers (g / lOOml) _

[0135] Whey and okara with soy Cellulose Pectin Xanthan hull

[0136] Water 84.5 84.5 88 84.5 90

[0137] Fiber 8.5 8.5 5 8.5 3

[0138] Protein 4.6 4.6 4.6 4.6 4.6

[0139] Eactose 1.6 1.6 1.6 1.6 1.6

[0140] Fat 2.7 0.8 0.8 0.8 0.8

[0141] (ii) Various sources of protein, as detailed in Table 6, were also tested to assess whether they could replace the pulse by-products in the products and methods of the present technology. Specifically, 8.5 g of pea fiber was mixed with 4.6 g of pea protein, chickpea protein, or hydrolyzed chickpea protein. Each of these mixtures was then mixed with 1.6 g lactose, 0.8 g soybean oil and 84.5 g water and subjected to HSM at 7 500 rpm for 15 min. Table 6. Composition of samples containing different sources of proteins

[0142] Whey: okara Protein source with soy hull peaChickpea Hydrolyzed chickpea

[0143] Water 84.5 84.5 84.5 84.5

[0144] Fiber 8.5 8.5 8.5 8.5

[0145] Protein 4.6 4.6 4.6 4.6

[0146] Lactose 1.6 1.6 1.6 1.6

[0147] Fat 2.7 0.8 0.8 0.8

[0148] (iii) Hulls from various pulses, including soy, lentil, and faba beans were tested for their efficacy in producing the products of the present technology. Specifically, 14.7 g of each hull powder (particle size diameter < 0.25 mm) was mixed with 2.3 g of whey powder and 83 g of water. The mixtures were then treated with HSM at 7 500 rpm for 15 min.

[0149] Table 7. Composition of samples containing different hulls

[0150] Hull source

[0151] Soy Lentil Faba

[0152] Hull 14.7 14.7 14.7

[0153] Water 83 83 83

[0154] Whey 2.3 2.3 2.3

[0155] The results presented in FIG. 10 demonstrate that the texture of the innovative product is influenced by the type of used dietary fibers. In contrast to the products obtained from whey and okara, the products resulting from conventional dietary fibers (hydrocolloids), including xanthan, pectin, and cellulose, had undesirable textures. In addition, the okara-whey sample exhibited a weak beany and whey odor, which was enhanced by the addition of aroma. Conversely, the samples containing conventional dietary fibers emitted a strong beany odor. Notably, the product with whey and okara displayed an appealing creamy texture and beige color. However, samples containing pectin, xanthan, and cellulose exhibited a dark sticky liquid, yellowish gel, and very white liquid appearance, respectively.

[0156] From the various sources of protein tested, the product containing whey and okara, as seen in FIG 11, was found to have a superior texture (i.e., a thick paste) compared to those containing pea and chickpea dietary fibers which were thin and soft liquids. Unlike the okara-whey sample, the utilization of other sources of protein imparted a strong beany flavor. Additionally, these protein sources produced samples with a lighter color compared to the okara-whey product which had a beige color. Incorporation of hulls from other pulse sources such as soy, lentil, and faba in whey resulted in food products having the viscosity of a thick paste (FIG. 12). However, in contrast to the okara-whey sample, the products obtained from other hulls had a pronounced beany flavor. Moreover, incorporating hulls sourced from soy, lentil, and faba beans led to samples displaying distinct color variations, including green, brown, and gray, respectively.

[0157] As depicted in FIG. 13, conventional commercial dietary fibers are considered food additives and can only be used in certain foods with limited levels. The processed dietary fibers meet the demand of a new market for natural and free-additive (clean label) food products. However, among the samples produced using various sources of dietary fibers (pea fiber), proteins, and hulls (soy, lentil, faba hull), only the okara-whey product exhibited acceptable physical properties. The samples produced using various sources of dietary fibers like pea fiber and plant proteins such as pea, chickpea, and hydrolyzed chickpea proteins (BOTTOM-LEFT in FIG. 13 and FIG. 11) showed a thin liquid and soft texture that is not physically appealing. In some embodiments, the products with conventional commercial dietary fibers like pectin and xanthan (BOTTOM-MIDDLE in FIG. 13 and FIG. 10) showed a viscous, sticky, or gluey texture. Moreover, they are not considered clean label and have lower nutrition in terms of fiber and protein. In other embodiments, the food product produced with soy, lentil, and faba hulls combined with whey could produce a thick paste with high nutritional value, which can be prospective for baby food formats (BOTTOM-RIGHT in FIG. 13 and FIG. 12). However, the food product produced from an okara and whey combination showed a thick paste texture that was creamy and smooth, which was more appealing in terms of physical appearance, texture, and color (TOP). The mixtures of okara / whey, cellulose / pea protein, pea fiber / pea protein, pea fiber / chickpea protein, pea fiber / hydrolyzed chickpea protein, faba hull / whey, lentil hull whey, soy hull whey were treated with HPH at 1 000 bar for a single pass. Prior to the HPH, the samples were treated with HSM at 7500 rpm for 10 min. Results showed that only the okara / whey and soy hull / whey samples exhibited no phase separation after centrifugation at 350 x G for 5 min while the other clean label samples displayed instability (FIG. 14). The test tubes were then inverted, leaving some headspace. Caps were then tightened. Left the tube upright at room temperature and all samples okara / whey and soy hull / whey showed instability immediately (FIG. 14).

[0158] Example 11: Sensory evaluation of food products

[0159] To assess the sensory properties of the produced products, a panel test was performed by 5 semitrained students (3 men and 2 women, aged between 25 and 40 years) at Laval University, Canada. The products tested were whey+soy hull, whey+lentil hull, whey+faba hull, whey+pectin, whey + xanthan, whey+ cellulose, whey + okara, and water+okara. The panelists tasted the products and provided scores based on a 5 -point hedonic scale ranging from 0 (very poor) to 5 (very good). Following the tasting session, the panelists completed the evaluation form shown in FIG. 15.

[0160] The sum of the scores in each subcategory assessing the texture, odor before and after addition of vanilla extract, taste, and willingness to buy the product were added and are represented in FIGs. 16A-16D.

[0161] As seen in FIG. 16D, the whey+okara product stands out from other products with the highest score in terms of willingness to purchase. This suggests that the okara-whey sample possesses sensory attributes, such as creaminess and smoothness (FIG. 16A) and a color and visual attractiveness (FIG. 16C), that were particularly appealing to consumers.

[0162] In contrast, the product made with water + okara instead of whey, although well-structured and spreadable, had a smoothness and creaminess which was visibly reduced; the richness and flavor were lower; a green odor derived from soybean was obviously felt; the color tone was also a little dull; the levels of taste needed to be improved; and the willingness to buy was lower.

[0163] When the food products were made with other dietary fibers (xanthan, pectin, cellulose, or pea fiber), and protein sources (pea / chickpea protein) the resulting products were not spreadable (the texture was sticky / not creamy), and the aroma and mouth-feel scored low (FIGs. 16B and C).

[0164] When food products were made with whey and other food wastes (soy hull, lentil hull and faba hull) a high beany intensity was detected in the combination of soy hull / whey and fava bean hull / whey while whey + okara product presented the lowest beany odor. Moreover, the texture of these products was not appealing and their stability and the willingness to purchase these products was reduced compared to whey+ okara products.

[0165] Surprisingly, when whey was included in the product with okara, the off-flavor (grass, beany, earthy) derived from okara was suppressed by the whey, and the unpleasant flavor of whey was not observed after the incorporation of okara, creating a product which as seen above would be of commercial interest to consumers. As such the methods of the present technology are said to simultaneously valorize both the whey (byproduct) and soy byproducts. As seen above, and more particularly in FIGs. 10 to 16 replacements of whey with other ingredients or replacement of the soy byproducts with other thickeners / commercially available conventional commercial dietary fibers (e.g., pectin, xanthan, cellulose) or other pulse byproducts gave a similar effect.

Claims

CLAIMS1. A method of preparing a stable homogenous food product, the method comprising mechanically treating a liquid mixture comprising a dairy byproduct and a soy byproduct to produce the stable homogenous food product.

2. The method of claim 1, wherein the dairy byproduct is whey.

3. The method of claim 1, wherein the dairy byproduct is fresh whey or reconstituted whey.

4. The method of any one of claims 1 to 3, wherein the soy byproduct is at least one of okara with soy hull, okara without soy hull, defatted soy flour, and soy hull powder.

5. The method of any one of claims 1 to 4, wherein the mechanically treating comprises at least one of: subjecting the mixture to high-speed mixing (HSM) at speeds ranging from about 3 000 to 12 000 rpm; subjecting the mixture to high-pressure homogenization (HPH) at pressures ranging between about 500 bars and about 1500 bars; subjecting the mixture to ultrasound (US) at about 360W and 20Hz; and subjecting the mixture to extrusion at extrusion temperatures between about 80 °C and about 200 °C, moisture content of about 15 % and about 40%, and screw speed ranges from between about 100 rpm to about 400 rpm.

6. The method of any one of claims 1 to 5, wherein the mechanically treating comprises subjecting the mixture to: HSM at about 7500 rpm, US at about 360W and 20Hz, HPH at about 1000 bars or the combination of US at about 360W and 20Hz and HSM at about 7500 rpm.

7. The method of any one of claims 1 to 6, wherein the ratio of the dairy byproduct to the soy byproduct in the mixture is between about 10: 1 to about 1: 10.

8. The method of any one of claims 1 to 7, wherein the mixture consists of, or consists essentially of the dairy byproduct and the soy byproduct.

9. The method of any one of claims 1 to 7, further comprising adding an additive to the mixture of step (a), wherein the additive is selected from the group consisting of a source of fat, a source of protein, a thickener, a source of omega 3, antioxidants, a flavoring agent, and a coloring agent.

10. The method of any one of claims 1 to 9, wherein the stable homogenous food product is a beverage, spread, dip, pudding, soup, or paste.

11. A stable homogeneous food product comprising, consisting, or consisting essentially of, a mixture of: a) a dairy byproduct; and b) a soy byproduct.

12. The food product of claim 11, wherein the dairy byproduct is whey.

13. The food product of claim 11 or 12, wherein the soy byproduct is at least one of okara made with soy hull, okara made without soy hull, defatted soy flour, and soy hull.

14. The food product of any one of claims 11 to 13, wherein a ratio of the dairy byproduct to the soy byproduct in the mixture is between about 10: 1 to about 1: 10.

15. The food product of claim 11, wherein the soy byproduct is okara made with soy or without soy hull and a ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture is about 1: 1, about 1: 1.5 or about 1:2.

16. The food product of claim 15, comprising between about 3.0% w / w and 5.0% w / w protein, and between about 5.0% w / w and about 9.0% w / w dietary fiber.

17. The food product of claim 11, wherein the soy byproduct is defatted soy flour, and a ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture is about 3: 1, about 4 : 1 , or about 5: 1.

18. The food product of claim 17, comprising between about 9.0% w / w and 15.0% w / w protein, and between about 0.5% w / w and about 2.0% w / w dietary fiber.

19. The food product of claim 11, wherein the soy byproduct is soy hull powder and the ratio of the dairy byproduct (e.g., whey) to the soy byproduct in the mixture is about 4: 1, about 5: 1, or about 6: 1.

20. The food product of claim 19, comprising between about 1.0% w / w and 3.0% w / w protein, and between about 5.0% w / w and about 10.0% w / w dietary fiber.

21. The food product of claim 19 or 20, wherein the soy hull powder has a particle size of less than about 0.25 mm.

22. The food product of any one of claims 11 to 21, wherein the food product is stable for at least about 10 days, at least about 30 days, or at least about 45 days.

23. The food product any one of claims 11 to 22, wherein the mixture is mechanically treated by at least one of: high-speed mixing (HSM) at speeds between about 3 000 rpm and about 12 000 rpm; high-pressure homogenization (HPH) at pressures between about 500 bars and about 1500 bars; ultrasound (US) at about 360W and 20Hz; and extrusion at extrusion temperatures between about 80 °C and about 200 °C, moisture content of about 15 % and about 40%, and screw speed ranges from between about 100 rpm to about 400 rpm.

24. The food product of any one of claims 11 to 22, wherein the mixture is mechanically treated by: HSM at about 7500 rpm, US at about 360W and 20Hz, HPH at about 1 000 bars or the combination of US at about 360W and 20Hz and HSM at about 7 500 rpm.

25. The food product of any one of claims 11 to 24, wherein the food product further comprises an additive selected from the group consisting of a source of fat, a source of protein, a thickener, a source of omega 3, an antioxidant, a flavoring agent, and a coloring agent.

26. The food product of any one of claims 11 to 25, wherein food product is a beverage, spread, dip, pudding, soup, or paste.

27. A method of simultaneously valorizing whey and soy byproduct, the method comprising: mechanically treating a liquid mixture of whey and a soy byproduct to produce a stable homogeneous food product.

28. A method of valorizing soy byproducts without enzymatic treatment, the method comprising mechanically treating a liquid mixture of a dairy byproduct and a soy byproduct to produce a stable homogeneous food product.

29. Use of a soy byproduct to produce a food product from a dairy byproduct.

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