More sustainable processing, the use of by-products, low water and energy consumption have become a high priority for society and the food industry. The soymilk production, just as many other processes, results in a large amount of a by-product. This by-product named okara contains many nutrients, but its use as a food product is limited.
In this thesis, it is described how okara can be further treated to separate specific components out of its complex matrix to increase the value of this by-product. The separated components named isoflavones belong to a large group of polyphenols, which are of interest due to their attributed health benefits.
The sustainability and efficiency were used as a prime objective within process design in combination with a good understanding of the underlying phenomena of the system. The combination of conventionally separated processing steps was suggested for the development of a more sustainable separation process.