Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, functional food and products enriched with functional components is associated with the rapid development of the industry of food additives and ingredients, as well as creation of new technologies and equipment in the food industry. One of the most popular trends in the development of functional products is the addition of dietary fibers. Dietary fibers are the components (amino acids, peptides and proteins, vitamins and minerals, antioxidants, oligosaccharides, sugars/alcohols, glucosides, etc.) that have been identified as potentially useful functional ingredients for human health. Harmful products or fast foods have become the cornerstone of healthy diets in modern society. Many of these harmful products contain insufficient amount of meat and minimal amount of dietary fibers. The introduction of DF in the daily diet (meat, dairy products and pastry products) can help filling the gap in the dietary fibers. DF can also be added to meat products to reduce caloric content by replacing fat, and to improve the stability and texture of meat products.

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The article presents some theoretical and experimental data on promising technologies, namely, the processes of obtaining artificial food materials such as spheres or "caviar". They are derived from molecular processes: solubilization, spherification, etc. Possible applications are the food industry, the food service industry, biotechnology, and others. There are different features of obtaining artificial products based on alginates. The peculiarities of the alginate structuring are that it is possible to form a gel layer-encapsulation and gel formation over the entire thickness of the product due to the special chemical properties of the fixing salt. Based on the theory of the molecular structure of biopolymers, molecular technologies for the synthesis of artificial food products were developed, using the example of molecular "caviar". As a result of our own experiments, we obtained a satisfactory encapsulated product from a biopolymer crosslinked with Ca2+ salts in terms of organoleptic and physico-chemical properties. The colloidal biopolymer solution for forming "eggs" was characterized using the method of rotational viscometry, which showed the features of the sodium alginate solution as a structured thixotropic material, which is characterized by" difficulty " of shear at low speeds of rotation of the viscometer rotor. Further on the rheogram, such material exhibits a predicted relatively stable flow. As a result, it can be used to produce semi-finished products of a given shape and texture as a food semi-finished product or product. If the technology is refined, it is possible to use colloidal systems based on alginates and other biopolymers in biotechnology, including the cultivation of microorganisms of various taxonomic groups.

Based on the system analysis of the development and implementation of the geoinformation approach to managing the development of systems, the article presents the scientific and methodological foundations of the target ontology of the geoinformational space of control and proposes a method for determining the optimal compromise weight coefficients expressing a generalized expert opinion.

The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products.