In the past decade, the food processing industry has increased the number of products that it offers as well as the quantities it produces. But today consumers are exerting an ever-increasing pressure on the industry to use suitable lubricants in food processing machines. Risk analyses and HACCP (hazard analysis critical control points) concepts made it possible to identify the friction points where there is a danger of incidental food contact. According to the risk analyses, such friction points may only be lubricated with USDA H1 authorized lubricants (Loderer and Retzer, 1997). H1 lubes and greases are approved for use where incidental food contact might occur, such as brewery valves. Only certain base stocks and additives are allowed and additive concentrations are also restricted. Only ingredients known as GRAS (generally regarded as safe) or listed by chemical name in the Code of Federal Regulations (under 21 CFR 178.3570 and elsewhere) may be used. H2 lubes and greases are in less restrictive category. It may be used where there is no possibility of food contact, such as closed gearboxes and switches. Additive concentrations are not controlled but should not contain any toxic compounds, no heavy metals and any carcinogenic or mutagenic (TOCCI, 2003).

Main Research: Dr Yeong Shoot Kian