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Established as a multi-business Group, IFFCO not only produces and markets a vast range of products that cater to the daily needs of households but also manufactures derivatives and intermediates for the baking and food industries.

IFFCO is a major global producer of oils, fats, speciality fats, vegetable shortening, specialized shortenings, margarines and butter. With more than 30 years of experience, a state-of-the-art ISO 9002 and HACCP accredited manufacturing unit, and in-depth study of the dynamics of the edible oils industry, IFFCO produces a wide range of premium quality products that cater to the food, feed, health and technical industries worldwide.

Premium qualityShortenings and Margarines

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Our range of products are also available in Transfat Free variants

IFFCO PREMIX - COMPOUND CHOCOLATESIFFCO premix is used to produce compound chocolates, which are an ideal solution and partner when handling complex Food Ingredients i.e. sugar, lecithin, fat, milk powder etc. All the food ingredients are carefully prepared, weighed, mixed and packed in the most hygienic conditions.

Advantages of handling premixes are:

· Fewer ingredients to handle· Dust free concentrate· Simple and safe processing· Cost efficiency

IFFCO MILK FAT REPLACERIFFCO MFR is an excellent dairy fat substitute produced from high quality blended vegetable oil. It is used to replace milk fat in dairy applications whilst keeping the desired quality of the end-product balanced.

IFFCO PRO PSCO 32IFFCO PRO PKCBS IFFCO PRO PSCO 32 is a Premium Grade Cocoa Butter Substitute that is lauric based:

· It is a highly saturated triglyceride· Resistant to oxidative rancidity· Modification techniques are used to enhance

the solid fat content and slip melting properties· CBS is not compatible with cocoa butter and

must only be used with low fat cocoa powder· Lauric fats form stable crystals on rapid cooling

without temperingIFFCO PRO PSCO 32 and PKCBS are suitable for molded chocolate with steep melting characteristics, good snap and resistance to fat bloom.

IFFCO PRO PKCBS series is formulated to meet a wide range of physical characteristics for various applications.

IFFCO PRO SCOIFFCO PRO SCO is a lauric fat (Palm Kernel Oil). It is refined and may be chemically modified providing various applications with a range of melting points.

IFFCO PRO SCO series can be used for coating of biscuits, sweet confectioneries and whipping creams.

IFFCO CFF 200 & 100IFFCO CFF 100 is a trans-fat free product, used for soft fillings, confectionary spreads and suitable for bake stable creams with:

· Excellent shelf life stability· Clean mouth feel· Fast flavor release· Easy to use and store· Compatible with nuts· Tempering not required

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Dairy Solutions are used with total or partial replacement of milk fat having the following attributes:

· Trans-fat free dairy product· Consistent quality through the year· It does not require any change in the processing

parameters· It helps in reducing cholesterol

IFFCO STAR CROISSANT MARGARINE· Offers perfect consistency and high plasticity,

making baking possible over a wide range of temperatures

· Excellent retention of butter flavor· Softer dough as well as finished product being

soft while eating· It is emulsified for softness and enhances the

shelf life of the product

IFFCO STAR ALL PURPOSE MARGARINEAll-purpose margarines are versatile and easily used in a wide range of bakery applications:

· Non-hardened margarine designed for bakers· Excellent crumb structure and mouth feel· Exhibits good plasticity and contributes to the

overall flakiness of the baked product· Suitable for cookies, mamoul biscuits, arabic

Sweets, danish pastries and other bakery applications

IFFCO STAR INDUSTRIAL MARGARINES/EMULSIONSA range of quality branded products tailor made for various applications.

IFFCO PRO TFFIFFCO PRO TFF Hard and Soft Fat is produced using selected fractions of palm oil to declare a natural ingredient without any label declaration.

It is a non-lauric, trans-fat free product with excellent properties for chocolate filling.

The crystallization characteristics are different from that of lauric fats which require changes in the processing parameters.

IFFCO Blended ButterIFFCO Blended Butter is a mix of traditional dairy and vegetable fat, delivering a more spreadable product. It imparts a fresh and delicate flavor with a clean mouth feel while consuming directly or replacing the dairy fat in various applications with the following benefits:

IFFCO PRO TFFIFFCO PRO TFF

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· Changes physical properties of the milk fat product

· Enhances the nutritional properties of the butter· Customized solutions can be created for various

applications for bakery and dairy· Highly cost effective reducing the cost of

expensive equipment required for blending· It can replace 100 % or partially dairy fat in

most dairy and bakery applications

IFFCO STAR PASTRY MARGARINEIs a palm based fat with a combination of emulsifiers, resulting in perfect baking and leavening volume.

· Fat is smooth and workable over a wide range of temperatures to withstand stress during machinability i.e. plastic consistency

· Excellent retention of buttery flavor after baking

IFFCO STAR CAKE MARGARINE· Excellent creaming qualities for cakes with

improved performance in the cake batter, crumb structure and cake volume.

· Right ratio of solid and liquid fractions to entrap the air and stabilize the batter

· Customize margarine to suit climatic conditions and to ensure a fine and uniform dough with a range of cake margarines

· Improved cake batter performance, crumb structure and cake volume

IFFCO STAR CAKE MARGARINE

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HQPO is specially textured and aerated to impart good plasticity and a desirable creamy white color.

Palm oil fractions blend in different proportions having different functional properties, and it can be tailored to meet client specification and requirements.

It is used in various food products such as cakes, breads, biscuits, confectionery and fillings. It can also be used as a frying medium for various food products such as frying of instant noodles, french fries and meat products.

IFFCO PRO CRFIFFCO PRO CRF is a series developed for cream fat from vegetable fat. Different physical and chemical modification techniques are used to produce edible fats with desired physical and functional properties.

IFFCO PRO CRF 33 is a structured fat designed for premium fillings that contain high amounts of nuts or liquid oil:

IFFCO PRO CRF

IFFCO MHS 100IFFCO MHS 100 is developed from Enzymatic Interesterification Technology, a hard stock for table margarine and spreads to declare an end product that is trans-fat free.

Enzymatic Interesterification is a process of re-arranging of fatty acids on a glycerol molecule that changes the physical properties of fats such as melting points and other rheological properties.

The unique property of IFFCO MHS 100 guarantees the end products required spread-ability and smoothness.

IFFCO TFF H 41A Hard Stock suitable for Soft Margarine which is trans-fat free and a natural vegetable fat.

Margarine and spreads are usually made from a mixture of Hard Stock i.e. IFFCO TFF H 41 along with unsaturated oils such as rapeseed, sunflower, canola or olive oil.

Soft Margarines are rich in polyunsaturated fatty acids and have a low content of saturated fatty acid. They are nutritious and easily spreadable at room temperature.

The desired parameters i.e. solid fat content and melting properties can be altered by limiting the hard stock. It has excellent crystallization properties and behavior.

IFFCO HQPOHigh quality palm oil is a premium trans-fat free shortening and a highly versatile raw material.

IFFCO MHS 100

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flavor, texture, shelf life and nutritional attributes.

Understanding the potential health risk of trans-fatty acid, IFFCO is into conventional edible oils and fats or its blends with or without additives. This increases the nutritional and physiological aspects of deep fried food products.

IFFCO FRY LT 51

IFFCO FRY LT 51 is a specially formulated doughnut frying shortening:

· It is resistant to oxidation with a high shelf life· Fat with excellent crystallization, giving better

adhesion to the sugar coating· Controls fat absorption· Minimal oil migration

IFFCO HDFS 40

IFFCO HDFS 40 is an ideal shortening for all frying purposes.

It maintains its integrity under heavy duty frying conditions, making it an excellent choice for commercial deep frying and longevity. Its stability enhances the shelf life of the prepared foods and increases the functionality of a wide range of products i.e. it is widely used as an ingredient for soft spreads, margarine and shortening used for baking and frying.

IFFCO PRO ICMP

IFFCO PRO ICMP is made from liquid fractions of Palm Kernel Oil. It may be chemically modified to alter the profile of the fats.

Lauric fats are ideal for the manufacturing of non-dairy Ice Creams with their combinations of high SFC at lower temperatures and vice versa. It also has a low melting point with a perfectly bland taste.

Due to its quick setting, IFFCO PRO ICMP is best used for Compound Chocolate Coating of ice cream.

Other applications include, Non Dairy Coffee Whitener, Premium Biscuit Filling, Enrobing Fillings, Molded Fillings and Cone Spraying Fat.

· Counterbalances the softening effect of soft oils· Prolongs shelf life of the end product by retarding

oil migration· Depositable below 30º C· Good crystallization speed right after depositing· Quick meltdown and flavor released

IFFCO CRF 36 & IFFCO CRF 38Is a chemically modified biscuit cream filling fat with excellent crystallization properties and high sensory quality.

IFFCO BSFN/MIFFCO BSFN/M is a multi-purpose, aerated bakery shortening which is non-lauric and trans-fat free.

It is based on palm oil fractions, naturally solid at room temperature with no chemical process being used in production.

Palm oil and its fractions readily form small fat crystals - called beta prime - and these crystals impart a desirable smooth creamy texture to the fat and the finished product.

IFFCO BRFIFFCO BRF is a trans-fat free Bread Dough Fat, based on palm oil and its fractions having a wide plastic range.

Fat performs many functions in baked goods. It acts as a tenderizer and adds Volume, Structure, Flakiness, Flavor, Color and Resistance to staling. It also plays a role in heat transfer.

IFFCO Frying OilsFrying is the most dynamic process of all the oil applications. There are many factors which influence the selection of oil for frying as this will affect the quality of the finished product such as It also has a low melting point with a perfectly

Due to its quick setting, IFFCO PRO ICMP is best used for Compound Chocolate Coating of

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