Substances for food industry

Lavitol (Dihydroquercetin)

Dihydroquercetin is used in food industry in both as antioxidant, allowing to prolong of products’ shelf life, and as the food supplement and can be used for functional products that are aimed at enhancing health. Dihydroquercetin can reduce the lipid peroxidation, with the prolongation of food products’ shelf life in 1.5 – 4 times. The presence of even small amounts of Dihydroquercetin in the parapharmaceutical food prevents a number of diseases associated with the so-called "oxidative stress" and also helps to protect the body against free radicals.

Dairy and Fat-and-Oil Industry

The application of Dihydroquercetin in dairy and fatty products inhibits lipid peroxidation, extends the product’s shelf life in 1.5 – 3 times, improves the biological value of the product and retains its original organoleptic properties. Dihydroquercetin helps to supply the products with antioxidants, lost during the technological process.


The use of Dihydroquercetin in confectioneries maintains the quality of the product and promotes an increase in the product’s shelf life in 2 – 2.5 times. Dihydroquercetin is effective in inhibiting the accumulation of peroxides, slows down the oxidation processes not only in products, fortified with Dihydroquercetin, but also in human organism.

Meat-, Fish- and Poultry-farming Industries

Fortification of meat and half-finished products (ground chicken, ground meat, cutlets, sausages from chicken and turkey meat, pork and chicken fats, etc) with Dihydroquercetin extends the products’ shelf life in 1.5-4 times.

Production of soft drinks and alcoholic beverages

The fortification of kvass with Dihydroquercetin suppresses the yeast reproduction and decreases its viability and helps increase the products’ shelf life in 2.5 times.
Dihydroquercetin added to alcohol improves taste and odor of the alcoholic beverage, promotes detoxification of acetylaldehydes, prevents hangover, and protects the liver.

Lavitol - arabinogalactan

Physico-chemical and biological properties of arabinogalactan determine the spheres of application in food industry. Thus, arabinogalactan is used in food industry in following directions:

  • As  thickener, stabilizer and emulsifier. For this direction the most important properties of arabinogalactan are highly water solubility (larch arabinogalactan readily disperses in a hot or cold beverage, remains clear in solution and does not precipitate out of solution); larch arabinogalactan produces low-viscosity solutions that have minimal impact on mouthfeel and viscosity; the ability of arabinogalactan to bind fat and hold water as well as to influence on gluten quality. 
  • As the source of soluble dietary fiber. Arabinogalactan is the source of dietary fiber and soluble cellulose. Due to its hygroscopicity (the ability to absorb water) arabinogalactan has a beneficial influence on digestible food that could avoid number of large intestine diseases. Prebiotic fibers, such as larch arabinogalactan, provide the benefits of traditional fibers, with the ability to increase beneficial microflora, thus improving gastrointestinal heath. The dietary fibers create the favorable conditions for the growth of probiotic bacteria such as Lactobacilli and Bifidobacteria in the intestines, which are important for GI Tract health.
  • As food dietary additive for production of food product with functional properties. In past years the development of so called functional foodstuffs (products having the additional prophylactic properties) holds the particular position in food industry. Having the prebiotic properties, as well as anti-inflammatory, gastroprotective, membrane tropic activity, Arabinogalactan is widely used in production of products with functional properties.


In virtue of the physico-chemical properties, dihydroquercetin in a powder form is weakly soluble in water and almost insoluble in oil in the required concentrations. The application of Dihydroquercetin in food industry is also accompanied by the difficulties of its introduction and uniformly distribution throughout the entire mass of the finished food product. Lavitol-M is oil- and fat-soluble antioxidant premix, which contains natural antioxidant – Dihydroquercetin, presented in a liquid form in a lecithin oil, together with a supporting compounds in small concentrations. Antioxidant premix Lavitol-M allows to distribute dihydroquercetin evenly throughout the mass of the product, as well as to increase the effectiveness of dihydroquercetin at low concentrations of its introduction.