The possibility of obtaining the functional food using the addition of the soluble fiber from acacia like Alfred L. Wolff Company’s Quick Fiber product was studied. The addition was in the premix of the dry ingredients and sugar which was used for preparation of pudding and jellies either if is a cold or a boiling process. The ratio of the addition of the soluble fiber was between 20 and 100 percent compare to the premix of the dry ingredients and sugar (weight/weight). The obtained samples were subjected to the sensorial evaluation by comparing with the control sample. The sensorial evaluation was performed by 15 students using the criteria which were considered as being meaningful for the outcome product’s quality. We concluded that the addition of the Quick Fiber product in the premix used for preparation of pudding and jellies is an optimum way to transform a very agreeable dessert product into a pleasant and healthy product. The optimum proportion for Quick Fiber addition is variable in accordance with initial characteristic of the product (flavor, the liquid which was used for preparation, manufacturer and the type of the product).
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