The application of Dihydroquercetin (Taxifolin) in the food industry is regulated by the following normative documentations:

• According to the Decision of the State Chief Medical Officer dated 11/14/2001 #36 “About the application of the Sanitary and Epidemiological Conclusion (SEC) 2.3.2.1078-01”, Dihydroquercetin (Taxifolin) is classified as an antioxidant;
• the Decision of the State Chief Medical Officer dated 04/18/2003 #59 “About the application of SEC 2.3.2.1293-03” allows using Dihydroquercetin (Taxifolin) for in manufacturing of cream, chocolate, and dry milk. The maximal content of Dihydroquercetin (Taxifolin) in these products is 200 mg/kg fat of the product;
• the Methodical recommendations of the State Sanitary and Epidemiological Regulation #2.3.1.1915-04 “Recommended norm of consumption of food and biologically active supplements” has determined the appropriate and the highest allowable level of Dihydroquercetin (Taxifolin) consumption: 25–100 mg per day.

The use of Dihydroquercetin (Taxifolin) in food products is determined by its ability to reduce the oxidative reactions and to strength capillaries and by its pronounced P-vitamin activity. The utilization of these properties can be beneficial in two directions: а) as an antioxidant, Dihydroquercetin (Taxifolin) can reduce lipid peroxidation, with the consequent prolongation of food products’ shelf life; and b) because of its capillary-strengthening properties and P-vitamin activity, Dihydroquercetin (Taxifolin) can be used for functional products that are aimed at enhancing health.

Dihydroquercetin (Taxifolin) is used for manufacturing of the dairy products, meat products, alcoholic and non-alcoholic beverages, confectionary, and products of functional nutrition.