Raw materials are the basic ingredients and unprocessed or minimally processed substances used as inputs in food manufacturing. They are the starting point of every food product — from cocoa beans and wheat flour to sugar, milk, eggs, nuts, fats, and spices. The quality of raw materials directly determines the quality, taste, texture, and shelf life of the finished product.
In food technology, raw materials are evaluated by their chemical composition (dry matter, fat content, moisture, protein), physical properties (particle size, viscosity, color), microbiological safety, and compliance with production standards. Proper receiving inspection, storage conditions, and traceability are essential parts of any food safety system. Understanding your raw materials — their behavior during processing, seasonal variations, and supplier differences — is the foundation of consistent, high-quality food production.
Discover more about raw materials — including specifications, quality parameters, and their role in food formulation — in the articles below.
DSTU 4623-2006 “White sugar” is the Ukrainian national standard for white (refined) sugar produced from sugar beet. This standard establishes the classification, quality requirements, testing… Read More »DSTU 4623-2006 White Sugar
DSTU 46.004-99 “Wheat flour. Specifications” is the Ukrainian national standard for wheat flour produced from common wheat (Triticum aestivum) intended for bakery, confectionery, pasta, and… Read More »DSTU 46.004-99 Wheat Flour
DSTU 4497:2005 “Natural honey” is the Ukrainian national standard covering natural honey intended for food consumption and industrial processing. This standard establishes the classification, quality… Read More »DSTU 4497:2005 Natural Honey
GOST R 52189-2003 “Wheat flour. General specifications” is the Russian national standard covering wheat flour intended for use in bread baking, confectionery, pasta production, and… Read More »GOST R 52189-2003 Wheat Flour
Aglupectin LA-SX120 is a low-methoxyl amidated pectin (E440ii) extracted from citrus peel. It is manufactured by Silvateam Food Ingredients S.r.l., Italy. Unlike high-methoxyl pectins, this… Read More »Pectin Aglupectin LA-SX120 Specification (Silvateam)
Aglupectin HS-SBR150 is a high-methoxyl (high-ester) slow-set pectin (E440i) extracted from citrus peel. It is produced by the Italian company Silvateam and is designed primarily… Read More »Pectin Aglupectin HS-SBR150 Specification (Silvateam)
Aglupectin HS-RAM is a high-methoxyl (high-ester) rapid-set pectin (E440i) extracted from citrus peel. It is part of the pectin range produced by the Italian company… Read More »Pectin Aglupectin HS-RAM Specification (Silvateam)
Ovodry High-Foam Egg Albumin is a dried egg white product manufactured by GF Ovodry SRL, Italy. It is designed for use as a foaming agent,… Read More »Ovodry High-Foam Egg Albumin Specification
Gelagar IC 1.0 is a high-performance instant-dissolving agar manufactured by the Italian company B&V. For maximum gelling effect and to avoid clumping, it should be… Read More »Agar Gelagar IC 1.0 Specification (B&V)
Gelagar CT 1.2 is a high-performance agar with enhanced gel strength, manufactured by the Italian company B&V. To achieve maximum gel strength, extended boiling time… Read More »Agar Gelagar CT 1.2 Specification (B&V)