The research represents an overview of the use of non-conventional raw materials in the food industry, as a means used for cost-cutting the final product and ensuring food’s functional properties. The use of dietary fibers in functional food products has been considered. Relevance of using wheat fibers in functional food products has been substantiated. The article contains data on the chemical composition of bran, on the study of adsorption properties of wheat bran, namely the absorption of water and vegetable oil. Conclusions have been made about the wheat bran’s ability to absorb water-soluble toxins and fat-containing substances from traditional raw materials and about the efficiency of using wheat bran for ensuring functional properties of cupcakes. The article presents the research on non-conventional use of spring wheat bran. Consumer quality of traditional cupcakes made with the use of bran have been investigated.

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The article analyzes the properties of wild rose and black current oils, received from wastages of fruit and berry processing. Oils from secondary materials are usually used as food and processing additives. We suggest their utilization as functional additives to cosmetic soap. Functional properties of oils are conditioned by fatty acid composition, which was determined with Gas Chromatography. It has been noted that both types of oil contain linoleic, oleate, alpha-linolenic acid, and some medium-chain-length fatty acids. Besides, black currant oil has high content of hamma-linolenic acid. The recommended dosage of additives has been determined with the account of interaction with other components of soap by Delphi method. The best ratio is 1.5…2.0 % of wild rose or black currant oils to the mass of the soap base.

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