Scientists from Singapore have created a drink from the whey that remains after making tofu (product of soya beans).
So, Professor Liu Chao Kwan and his postgraduate student Chua Chang Yeong created a new drink Sachi.
This drink was invented after a long fermentation process and highlights of yellow liquid, which was similar to the wine.
In the serum of tofu added sugar and yeast, so Sachi has a sweet taste, soft aroma and alcohol content of 8%.
While scientists point to another advantage of the drink – health benefits as whey, tofu is a source of calcium.
Liu Chao, Kwan argues that Sachi can make bones stronger, heart healthier, and will also protect against cancer.
The drink can be stored for 4 months, but scientists are working actively to increase the shelf life without preservatives.
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