Adsorbent

In response to increasing trends and advancements in Frying Oil Filtration, Recovery, and Purification Solutions, Global Specialty Ingredients and The Dallas Group of America have collaborated to offer a comprehensive selection of adsorbents that are tailored into the most effective results. 

Please find our product line.

Frying Oil Filtration & Frying Oil Recovery Solutions

Products:

  • DALSORB®

DALSORB® is a registered trademark of The Dallas
Group of America, Inc. for a magnesium silicate base
products.

Core Applications:

  • Frying Oil

Key Features:

DALSORB® removes degradation compounds before they can buildup and destroy oil. Extends the frying life of the frying oil. Improve the quality of the frying oil during it frying life. Ensure consistent high quality fried foods

Other potential benefits are:

  • Cleaner fryer and accessories (pipes, HE,..)
  •  Improved shelf life of product
  • Improved colour of product (colour of oil)
  •  Removal off-taste and off-odour from the oil (frying products)

Feedstock Oil & Biodiesel Purification

Products:

  • D-SOL® D60

D-SOL® is a registered trademark of The Dallas
Group of America, Inc. for a magnesium silicate base
products.

Core Applications:

  • Fresh Oils or Fats
  • Yellow Grease
  • Brown Grease
  • White Grease

Key Features:

D-SOL® keeps your food wholesome by removing undesirable compounds.
This means protecting your food against:

  • Off-odours
  • Off-flavours
  • Off-colours
  • Reduce Free fatty acids
  • Reduce Polar compound formation

Oleo Chemical Purification

Products:

  • MAGNESORB® 1500R
  • MAGNESORB® 2000R

MAGNESORB® is a registered trademark of The Dallas
Group of America, Inc. for a magnesium silicate base
products.

Core Applications:

  • Fats and Oils Refining
  • Oleochemical Purification

 

Key Features:

MAGNESORB® Purification Reduce …

  • Reduction in Color Bodies
  • Reduction in Pro oxidants
  • Reduction in Soaps
  • Reduction in Heavy Metals/ Catalists
  • Reduction in Phosphorous & Sulfur
  • Reduction in Free Fatty Acids (FFA)