Functional and technological properties of dietary fiber

In the modern dairy industry food additives are widely spread. They improve the appearance, change taste, extend shelf life, enrich the food with functional ingredients, and reduce calorie content. The use of dietary fiber is promising. The advantage of dietary fiber in food of the person is described in the article. The norm of the daily requirement of the human body in dietary fibers is mentioned. The results of the study of water-binding, fat-binding abilities, swelling of three fiber preparations-soy fiber "FibriUp", beet fiber "Bio-fi Pro WR 400" and "Bio-fi Pro WR 100" for further use in the production of butter are presented.. It has been found that all three preparations have high functional and technological properties. The information is of interest to employees of the food industry.