Food-grade for Thought
The theme for this months issue is food-grade lubricants. Of all the lubrication products available, this one creates the most confusion among legislators and end users. What is it? Where and how can it be used? Can it actually come into contact with food, and how safe is it? Hopefully, we answer some of those questions in these pages.
There are no universal regulations for the use of food-grade lubricants in a world where food is a global business. Even the name food-grade lubricants can be misleading. As one industry insider told me during a recent interview, food-processing lubricant is a more accurate description of the products functionality. Its not an ingredient, said another. (See the July edition of LubesnGreases for more.)
We look at food-grade lubricants from several angles. In South Africa, Shem Oirere examines the growth potential of the food-grade lubricants product category amid an expanding agribusiness and food-processing marketplace. From the technical side, we look at alkylated naphthalenes, unusual base fluids made by only a handful of companies worldwide, and touch upon their H1 food-grade certification. And we close the issue with a small peek – or should that be squeak? – inside the Concawe laboratory where certain controversial mineral oil molecules are tested for their toxicological potential. (Warning: many rats and mice were harmed during the making of this last article, but not by the writer.) And we throw in a story about sludge for good measure. Bon appetit!
– Simon Johns
simon@LubesnGreases.com