Frying oil reaches the limits imposed by food safety legislation quickly. You can prevent this by regenerating your oil.

Based on food safety standards, frying oil reaches its limit after 3–4 days of use. Magnesol® regenerates frying oil, prolongs its useful life multiple times and delivers consistently high oil quality – day after day.

Frying Oil Regeneration

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Oil quality classification based on “polar compounds”

Polar compounds are used to determine the quality of frying oil and frying fat.

> 1 and < 14 fresh
> 14 and < 18 optimal
> 18 and < 22 used
> 22 and < 24 frequently used
≥ 24 overused, oil needs to be discarded

Polar compounds are defined in percent. The EU limit is 24 %; the limit for polar compounds in Switzerland and Austria is 27 %.

Source: Deutsche Gesellschaft für Fettwissenschaft [German Society for Fat Science]
www.dgfett.de

polar compounds

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Regenerating Frying Oil with Magnesol® – The Benefits
  1. Consistently high reduction of polar compounds in frying oil thanks to absorption in the µm range
  2. Neutralization of discoloring, odors or off-flavors
  3. High frying oil quality every day ensures good tolerability and pure unadulterated fried food flavors
  4. Extension of the useful life of frying oil by well over 70 %
  5. Savings of more than 50 % through reduced fresh oil consumption
  6. Easy to use, requires very little time and does not leave residue in the oil
  7. Small environmental footprint thanks to resource efficiency

Benefits

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Trust is good – double-checking is better. The regeneration of frying oil is measurable.

Polar compounds are invisible and the color of the oil is not an indicator of a high or low content. Actually, the color of the oil is not a quality criterion in this context. We use and recommend various measuring devices for the performance of reliable checks of Magnesol®’s regenerative performance.

measuring device Capsens5000

measuring device Testo 270

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frying

Daily mechanical filtering of the oil is the proper foundation.

Mechanical filtering removes the carbon left behind by burnt food residue. This is part of the daily standard hygiene process and slows down the frying medium’s degradation process.

Magnesol®, on the other hand, regenerates frying oil every time it is used. It neutralizes discoloring, odors and off-flavors, while also removing the polar compounds from the frying medium, which are the deciding factors for the quality assessment under food safety legislation standards.

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