The aim of the diploma thesis is to present the application of dietary fibre as a functional additive in different foods. Dietary fibre offers many health benefits; it plays a significant role in prevention of several disease and functional disturbances. The importance of dietary fibre has prompted the development of new foods in efforts to increase its daily intake. It is recommended to consume 30 g of dietary fibre daily, its source consisting of both fruits and vegetables, as well as whole grains fibre. This way the necessary distribution between soluble and insoluble fibre is guaranteed as the two types of fibre function differently in the digestive tract. The dietary fibre is of interest to the food industry mostly due to its physical and chemical properties, such as gelation, viscosity, water-binding capacity and solubility. It can thus be used to modify the texture of the food or be applied as a substitute for fats and sugars. Considering the frequent use of inulin, ß-glucans and pectins in the food industry, the thesis presents the function of these substances in greater detail.