Start extending your deep
fryer oil life by up to
50% with Magnesol


Magnesol, a product of The Dallas Group of America, is a pure white, safe compound that is engineered to effectively remove solid and solvent impurities from used deep fryer cooking oil for a longer oil life span. Trust Magnesol to keep your oil clean and clear and in an optimal deep frying condition.


1Is Magnesol food grade? What certifications does it have?
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. Download certifications document
2Is it an additive? How is it different than what I am using now?
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.
3How many days of oil life can I expect? How much Magnesol do I use?
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.
4Do I need a filter machine? How long do I filter my oil?
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.
5Does Magnesol work with any type of oil?
Yes. Oil degradation is common with all edible frying oils and Magnesol is effective on all types, including the new zero trans-fat oils.
1At what temperature should I filter the oil?
Magnesol best performs when the oil is filtered at cooking temperature, typically 285-360 °F.
2Do I put Magnesol in the oil or in the filter pan?
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.
3Magnesol reduces Free Fatty Acid and Total Polar Materials. What does this mean?
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.
4What happens if I don’t filter daily with Magnesol?
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.


* Magnesol meets the food grade specifications of the FDA, NSF, JECFA of WHO *