Yes – MAGNESOL® meets food grade specifications of the US Food and Drug Administration (FDA), National Sanitation Foundation (NSF), and the Joint Expert Committee on Food Additives (JECFA) of the World Health Organisation (WHO). It is also Kosher and Halal certified.
THE BEST SOLUTION FOR YOUR FRYING OIL NEEDS.
Frequently Asked Questions
No, an additive remains in the oil during the oil filtration. MAGNESOL® is a filter media. MAGNESOL® is activated, it acts like a magnet to attract and remove the dissolved tastes and odors that can spoil fried food. It removes these impurities during daily filtration and maintains fresh, clean frying oil.
Oil life varies with fried food sales volume, product mix and fry station management practices. At least a 30-50% increase in oil life is attainable for a new user of MAGNESOL®. Generally 4.8oz of MAGNESOL® is required to treat 50lbs of oil. Consult the side of the carton for other volumes.
Yes – you do require a filtration machine. You cannot use a filter cone or bag. Five to ten minutes (per fryer) of recirculation through a built-in or portable filter machine is necessary for maximum effectiveness.
Yes. Oil degradation is common with all edible frying oils and MAGNESOL® is effective on all types, including the new zero trans-fat oils.
MAGNESOL® best performs when the oil is filtered at cooking temperature, typically 285-360 °F.
The decision should be based on finished food quality standards and sensory evaluation. Color, flavor, taste, appearance and texture of the food should be the ultimate determining factor. If the oil is very dark, smoking, foaming or has a bad smell, it is time to change the oil.
MAGNESOL® works equally well when sprinkled over the filter paper in the filter pan or directly into the oil. It will create a ‘filter cake’ on the screen or filter paper.
FFA’s are molecules that lower the surface tension of oils, allowing batter and breading to soak up more oil. The result is greasy fried food. MAGNESOL® greatly slows down the formation of these molecules, allowing your oil to last longer and fried foods to be light and crisp. TPM’s are the only chemical measure of oil degradation that has been correlated to the taste and odor of fried food. MAGNESOL® is the premier product at reducing TPM’s.
During frying, oil surrounds and soaks into food, actually becoming part of it. As frying oil breaks down, dissolved impurities soak into the food, affecting taste, texture and appearance. Daily use of MAGNESOL® extracts the off flavors and odors dissolved in oil so that only fresh, clean frying oil comes into contact with the fried food. And cleaner oil means longer oil life. For every day of filtering missed, you lose up to two days of oil life. Keep your frying oil costs down and your customers happy – use MAGNESOL® every day.