Food Grade Lubricants (H3)
Food-grade lubricants are categorized by their safety for incidental food contact, primarily through NSF certifications like H1 (for incidental contact) and H2 (for no food contact). Non-toxic lubricants designed for food and beverage processing equipment where incidental contact may occur. They comply with international food safety standards and provide reliable lubrication under wet and washdown conditions.
Types: (H4)
- H1 (Incidental Food Contact): Approved for use in food processing areas where there is a possibility of incidental contact with food products. They are formulated from safe ingredients and must meet a predetermined concentration limit.
- H2 (No Food Contact): Approved for use in applications where there is no possibility of the lubricant coming into contact with food.
- 3H (Release Agents): Technically a class of release agents, not lubricants, used on surfaces like molds to prevent food from sticking. They may provide some lubrication but are not interchangeable with other types.
- H3 (Soluble Oils): Soluble oils that can be applied to equipment, like meat hooks, where food products will have direct contact with the lubricant.
Key Features: (H4)
- Safety: Must be non-toxic, physiologically inert, colorless, odorless, and tasteless.
- Performance: Like conventional lubricants, they are engineered to:
- Reduce friction and wear
- Inhibit corrosion and oxidation
- Dissipate heat to transfer power
- Be compatible with sealing materials like rubber
- Durability: Capable of withstanding harsh conditions common in food processing, such as high temperatures, humidity, and frequent washdowns with cleaning chemicals.
- Regulatory compliance: Must meet stringent health and safety regulations, such as those set by the FDA and NSF, to be used in food-processing environments.
- Formulation: Can be petroleum-based (made from highly refined white mineral oils) or synthetic, using base stocks like polyalphaolefins, polyalkylene glycols, or silicones.