• Balance of fats
• Ideal ratio of Omega 3:Omega 6
• Power of 3 oils
• Rich in Omega 3 that keeps the heart healthy
• Maintains normal Cholesterol

Available in:

• It is a premium quality industrial margarine specially prepared for cake manufacturing.
• Used as a functional and less expensive butter replacement that provide both richness and stability to cake without jeopardising flavour
• Provide fewer calories per serving than solid fat.
• Rich source of heart healthy unsaturated fat.

Available in:

• It is a premium quality industrial margarine specially prepared for puff and khari manufacturing.
• Used as a functional and less expensive butter replacement that provide both richness and stability to puff and khari without jeopardising flavour
• Provide fewer calories per serving than solid fat.
• Rich source of heart healthy unsaturated fat.

Available in:

• It is a premium quality bakery shortening manufactured under controlled condition from select vegetable oils.
• Good plasticity over long temperature range which ensures good layered structure.

Available in:

• Wilshort 4900 is a Vanaspati produced from selected vegetables oils under controlled condition, making it suitable for biscuit manufacturing.
• It contributes in tenderness, richness, improved organoleptic quality of biscuits.
• It has an excellent dough binding properties.
• Its property of binding all ingredients gives good spread ratio to produce crispier and tastier biscuits.

Available in:

• An aerated bakery shortening produced from select vegetable oils under controlled conditions, using world-class technology
• Aeration makes creaming easier and it blends well with sugar flour
• Aeration with nitrogen provides high volume for light creams and long lasting freshness and colour
• A combination of select vegetable oils, aeration and controlled process conditions ensures soft, smooth and glossy finish to the product

Available in:

• It is a vanaspati produced from select vegetable oils under controlled conditions using world-class technology,making it suitable for biscuit, bread and bun manufacturing
• It is made from low melting and trans fat-free vegetable fats
• Specific manufacturing process contributes to tenderness, richness & improved organoleptic quality of end products
• Combination of select vegetable oils & process conditions ensures soft, smooth and glossy finish to the end products

Available in:

• Economical solution for bakers and halwai
• Suitable for biscuits, cookies, nankhatai, mathai and bundi

Available in:

• White granular vanaspati ideal for making traditional Indian sweets and savouries
• Economical solution for halwai and savoury manufacturers

Available in:

• A white granule vanaspati fortified with Vitamin A and D
• Ideal for preparation of traditional Indian sweets
• Excellent shelf life
• Prepared through the hydrogenation of high-quality refined oil
• Provides richness and aroma to food and sweets

Available in:

Available in:

• A premium refined plam kernel oil for ice cream coating
• It is a clean oil which gives extended shelf life to ice cream products
• Useful in coating chocolates, toffees, biscuits and is also used in non-diary whipping cream

Available in:

Available in:

Available in:

Available in:

• It is Premium Quality Cocoa butter substitutes.
• Useful for making high end compound chocolates.
• These are series of fats which give the compound chocolates good snappiness, excellent melting characteristics, and good flavor release.

Available in:

• Suitable for frozen desserts, chocopaste and deposited candy in confectionery
• It gives better shine to the product and a good creamy mouth feel with sharp melt profile

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• Chocolate Spread and paste
• Useful in wide applications of Cookies filling , eclairs filling, chocolate spreads and pastes
• It will remain soft and spreadable over wide range of temperature and avoid any oil separation in applications

Available in:

Available in:

• These are Coating Fats
• Useful in coating chocolates, toffees, biscuit and to use in nondairy whipping cream

Available in:

• Coating Fats and Creaming fats
• It has wide application in filling and coating of biscuits & wafers

Available in:

• It is Cocoa Butter Replacer
• Useful for chocolate molding, coating and enrobing purposes
• Willarine series of CBR will impart excellent gloss retention and sharp meltdown to the product

Available in:

• A white granular vanaspati
• Prepared through the hydrogenation of superior quality
• refined oil and fortified with Vitamin 'A'
• Preferred for food that needs to be deep-fried or
• sautéed for a longer period

Available in:

1.Suitable for Indian conditions.Provides stability to products

2.Plasticised - smooth, without granuels or lumps, ideal for institutional users, bakeries and manufacturers of bakery products

Jubilee Red Label - For economic solution of all bakery applications

Available in:

1) Best suited for biscuits, cookies and cakes
2) Trans fat-free

Available in:

For premium biscuits, soft cookies, cakes, pies and as a filler fat

Available in:

1) Suitable for Indian conditions.Provides stability to products1

2) Plasticised - smooth, without granuels or lumps, ideal for institutional users, bakeries and manufacturers of bakery products

Jubilee Yellow Label  - For puffs, Danish pastries, Kharis and Bakar-kharis and other premium Puffs

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in:

• Enriched with Vitamin A and D
• 17% less oil absorption than other oils
• High smoke point ensures less smoke and low evaporation, keeps the kitchen clean and reduces topping up (refined oil saving)
• Very slow increase in FFA (Free Fatty Acids) and PV (Peroxide Value) during frying than other oils
• Reaches frying temperature up to 20% faster, 10% slower cooling than other oils (fuel saving)
• Less thickening and blackening of oil on frying resulting in 21 times more reusability than other oils
• Higher shelf life of fried products
• Less polymerization reduces dark deposition on frying utensils

*Under Standard Frying Conditions"

Available in: