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Food grade fluids or white oils are designed and manufactured under the strictest standards of quality.  They can be NSF registered H1 (acceptable for incidental food contact) and can also have a Kosher certification. There are both technical and food grade fluids.  They are available in synthetic as well as petroleum bases.  Some are environmentally friendly and readily biodegradable.

White Mineral Oils and Food Grade Lubricants

White Mineral Oils are manufactured under the strictest standards of quality. There are both food grade and technical grade White Mineral Oils available.

Food Grade White Mineral Oils meet requirements set forth in U.S. FDA regulations 21 CFR 172.878 for contact with food for human consumption, and 21 CFR 178.3620 (a) for use as a component of nonfood articles intended for use in contact with food for human consumption. Technical Grade White Mineral Oils meet requirements set forth in U.S. FDA regulation 21 CFR 178.3620 (b).

Food Grade Lubricants, also known as Food Machinery Oils, are formulated with high purity White Mineral Oils and food grade additives. They meet requirements of U.S. FDA regulation 21 CFR 178.3570 for lubricants with the possibility of incidental contact with food for human consumption. They can also be registered with the NSF as ISO 21469.

White Mineral Oils can be registered with NSF International as 3H (direct food contact) or H1 lubricants (incidental food contact), for use in food plants under the jurisdiction of the USDA. Food Grade Lubricants can be registered with NSF International as H1 lubricants. Both fluids can also be certified as Kosher with the Union of Orthodox Jewish Congregations of America.

White Mineral Oils and Food Grade Lubricants are used for food processing, pharmaceutical, cosmetic, and many other industrial applications. Some White Mineral Oil-based fluids are environmentally friendly and readily biodegradable. Synthetic-based Food Grade Lubricants are also available

 

 

 

 

Copyright © 2004 Technology Lubricants Corporation
Last modified: 01/2011