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제품 종류는 마그네솔 달소브 2500M과 마그네솔 달소브 F50, 마그네솔브 1500R이 있습니다. 현재 국내 식품 산업체에서는 농심, 오리온, 코스모스 제과, 성심당, 새롬에프에스, 우일수산, 청양식품, 청우식품, 대한MPS, 선양, AK바이오, 등에서 사용되고 있습니다.

달소브 2500M은 식용유를 튀김 시 발생되는 산가를 약 80%까지 줄일 수 있어 폐유 발생 없이 항상 깨끗한 상태의 기름을 유지 시킴으로 원가절감의 극대화를 가져오는 획기적인 제품입니다.
달소브 F50은 주로 스낵, 제과, 한과업체 등에 사용되고 있으며 산가를 약 20%, 칼라를 약 70%까지 줄일 수 있습니다.

Quality-assured oil

The DALSORB® series of products is based on MAGNESOL® - a synthetic, amorphous, hydrous form of magnesium silicate. DALSORB®, an adsorbent oil treatment, is a pure white odorless, tasteless powder that keeps oil fresh by controlling degradation by-products formed during the industrial frying process. It reduces free fatty acids and controls color, off-odors, and flavors. DALSORB® products are acceptable to the USDA and FDA for treatment of used frying oils.

One adsorbent product, Dalsorb from the Dallas Group, forms a filter cake that removes particulate and adsorbs the degradation products that are formed during the frying process.
Dal-sorb was evaluated in a field study of a commercial frying operation in which daily oil sampl-es were collected. The samples were analysed for FFA content, soap content, colour analysis, anisidine value, total polar materials, and polymeric content. The oil quality after filtration each day was near that of new oil. Daily averages are summarised below: FFA 0.05 %, soap 10 ppm ,anisidine value 30, polar material 2 per cent, Polymeric material 0.8 per cent

“Dalsorb was evaluated in a field study of a commercial frying operation in which daily oil samples were collected.”

One measure of the quality of oil always used is the colour of the oil. An example of oil before and after filtration with Dalsorb: (before treatment on left, after Dalsorb treatment on the right)

Treatment Diagram

Daily use of the adsorbent, Dalsorb, yielded the following benefits:

No oil discard
Reduction in oil usage
Reduction in downtime
Reduction in energy usage
Reduction in clean-up costs
Improved finished product quality resulting
in increased shelf life
Consistent oil quality

Fortunately, an efficient adsorbent filtration solution is readily available to producers of fried products, even when low-trans oil is used. Daily use of adsorbent filtration has been demon-strated to maintain frying oil and finished product quality.
from potato processing international, may/june 2006

Dalsorb, yielded the following benefits:

Total Control Free Fatty Acids
Up to 70% Color Reduction
Reduce Off-Flavers and Odors
Consistent Frying Oil Quality
Berrer Fried Foods
Increase Profits
Control Polar Compound Fornation

CASE STUDY: Treatment of Used Frying Oil with DALSORB to Maintain Oil Quality

The commercial chicken frying operation used for this study fries fully cooked, bone-in, batter -ed and breaded chicken parts in partially hydrogenated soybean oil.
The frying oil is treated with DALSORB (at 2% by weight of the oil) on a daily basis.
The treated oil is used to fill up the fryer each day. Virgin oil is added throughout the day to replace oil removed with the fried product.

BEFORE THE USE OF DALSORB:

Oil was discarded every 2-3 days due to high Free Fatty Acid Values (>2%)
Polymers built up on all oil contact surfaces
Fried Product was inconsistent in flavor and color, depending on age of oil
Frying room was filled with smoke

AFTER THE USE OF DALSORB:

The oil treatment at this operation was started in January 2003 and has continued to date, with no oil discard.
Oil samples were collected daily for a period of six months(January 2004 - July 2004).
Continued frying operation with NO OIL DISCARD and NO SMOKE IN THE FRY ROOM

A. Parameter : Daily Oil Samples

FIGURE 1: FFA(%)
Figure 2: Alkaline Materials(ppm)
FIGURE 3: Color(AOCS)

B. Parameter : Weekly Oil Samples

FIGURE 4: % Polar Compounds
FIGURE 5: % Polymerized Triglycerides
Figure 6: % Anisidine Value