Margarine is a water-in-oil emulsion, similar to butter in appearance and composition, and an alternative to it. It is made by blending of selected fats and oils with other ingredients and is fortified with essential Vitamins & Minerals (as per customer/country regulations). Margarine offers better spreadability and nutritional qualities, improved baking performance and has a longer shelf-life. Margarine is made in many types, from table, to cooking, whipping, puff pastry, all-purpose and many more varieties and as per market trends, that serves mostly to replace expensive dairy butter.

ALL PURPOSE DOMESTIC AND INDUSTRIAL MARGARINE

• All purpose margarine is characterized by great versatility, an excellent shortening effect and short, tender melt similar to consistency of real Butter.
• It meets the highest demands of the industrial customers and bakeries for a wide range of applications including bread/paratha, cake, pastry, cookies and short pastries.
• It has an added advantage of being Cholesterol Free and Trans Fat Free.
• Extruded and packed in cartons, pails, sachets, cans and as per customer requirement to fulfill catering, kitchen, food-service, bakery and food industry demands. This non hydrogenated margarine is smooth and workable over a wide range of temperatures to withstand stress during lamination.

TABLE MARGARINE

• Table margarine is often soft and consistent, spreadable at refrigerator temperature and filled in tubs & buckets.
• Made with Non-hydrogenated, non-interesterified and non-chemically refined oils.
• The product is absolutely Cholesterol Free and Trans Fat Free.
• Table Margarine is formulated to be stable at room temperature and gives buttery and creamy texture with excellent mouth-feel and Aroma.