您的当前位置: 首页 > 新闻资讯 > 行业资讯
新闻资讯 Information
行业科普-食品级润滑脂 发布时间:2020-06-12


食品级润滑脂

食品级润滑脂应用于各种食品级加工设备和其他工业设备中,包括滑动和滚动轴承、连接、连杆和滑道、集中润滑系统和封闭齿轮箱等。食品级润滑脂不仅要执行与其他润滑脂相同的职能,而且对其还有如下要求:

• 抵抗食品、化学品、水和蒸汽的降解老化作用。

• 在与合成橡胶(弹性体、弹性纤维)和塑料接触时,表现为中性。

• 生理惰性,无臭、无味、无毒、无害。



严格的执行准则

除了上述这些苛刻的性能要求,在美国和其他国家,偶然接触食品的润滑剂必须要遵守美国联邦法规(CFR)第21条178.3570和其中引用的其他部分。178.3570章节提供了一个关于可用于制备食品级润滑剂的物质和每种物质浓度限制的列表。从被公认安全(GRAS)用于食品的178.3570列表成分中引用的章节,相当于182和184章节。润滑剂的配方可含有合成油、食用油诸如大豆油、棉花籽油和玉米油,或者白矿油。如果使用矿物油,它必须符合178.3620(a)、178.3620(b)或172.878,这些章节的条款列出了对白矿油纯度的要求,包括颜色和紫外线(UV)吸收率的限制。



润滑油的分类

根据美国国家卫生基金会(NSF)非食品化合物注册程序和前美国农业部(USDA)非食品化合物认证程序,在它之前,有三类用于食品加工的润滑油,即指定H1、H2和H3。H1润滑剂用于加工中润滑剂可能与食品接触到的地方。H2润滑剂用于与食品没有接触可能性的地方。无论H1还是H2润滑剂,都不被用作直接接触食品或者作为食品的成分。第三类,即H3润滑剂,用于吊钩、拉杆和类似设备的防锈;H3润滑剂可由以下任何一直组成:符合21 CFR 172.878规则和公认安全(GRAS)的食用油、矿物油。



H1和H2润滑剂的一个显著特性就是它们都是非食品化合物,用于食品加工区和食品加工周围区域,但不直接接触食品或成为食品的成分。然而,因为H1润滑油作为可以偶然与食品接触的润滑油,其配方要求比H2润滑油要严苛的多。



白皮书

当NSF审核完成后,NSF注册证书将会出版并在NSF官网上的白皮书上发布,其链接地址是http://info.nsf.org/USDA/psnclistings.asp。当NSF注册号、分类代码和NSF注册标识出现在NSF注册产品名录中,注册程序才算完成。白皮书为制造商、监管部门和最终用户,浏览分布于几十个国家、几百个公司的几千种H1润滑油认证提供“一站式购物”服务。



制造案例

润滑脂的制造程序因不同的增稠剂而变化,但无论如何,基础油都被加入反应容器中,如前面所讨论的,这些基础油可以是合成油、食用油或者白矿油。取决于润滑脂的应用,这些基础油的粘度会不同。增稠剂的组分被加入,就皂基增稠剂而言,比如12-羟基硬脂酸钙,12-羟基硬脂酸在大概180°F时就熔化了。在这一温度点上,添加入氢氧化钙并加热至220°F,一旦反应完成后,原料被加热到400°F至完全的熔体,然后冷却以使皂基纤维重结晶。这种材料可能被泵送到精加工反应釜或留在反映容器中完成最终产品,然后额外的基础油被加入以使材料冷却至180°F,这一过程使得抗磨损、抗腐蚀和抗氧化添加剂成分混合。然后润滑脂可能通过胶体型球磨机、均质器(拌匀器)或其他后整理设备。这个过程中所需要的安全程序包括佩戴安全防护眼镜、手套和围裙。



成品测试

质量控制程序的典型做法是,一个批次的产品完成加工后要求采取样品,然后将样品通过质量控制实验室测量(其中许多特性参数)滴点、工作和未工作锥入度、以及颜色/清晰度的处理。一旦获得质量标准许可,润滑脂将可能被打包并用同样的标准重新测试。信息可能因制造商而异,因此对于想获得满意的结果,测试每个样品是非常重要的。



文章来源(英文原文)——


Food-grade Greases


•David Turner, Shell


Tags: food grade lubricants, bio-based lubricants

Food-grade greases are used in various food-processing equipment and other industrial equipment applications. These include plain and rolling element bearings, joints, linkages and slides, centralized lubrication systems and enclosed gearboxes. Food-grade greases must not only perform the same technical functions as any other lubricant, they have other demanding requirements including:

• Resisting degradation from food products, chemicals, water and steam.

• Exhibiting a neutral behavior when in contact with elastomers and plastics.

• Being physiologically inert, odorless, tasteless, nontoxic and harmless.

•Strict Guidelines


In addition to these demanding properties, incidental food contact lubricants in the United States and other countries must comply with the U.S. Code of Federal Regulations (CFR), Title 21, Section 178.3570 and other sections referenced therein. Section 178.3570 provides a list of substances that can be used to prepare food-grade lubricants and the limitations on the concentration of each substance. Sections referenced in 178.3570 list ingredients that are generally recognized as safe (GRAS) for use in food, which corresponds to Sections 182 and 184. Lubricant formulations may contain synthetic oils, edible oils such as soybean, cottonseed and corn oil, or white mineral oil. If mineral oil is used, it must comply with Section 178.3620(a), 178.3620(b) or 172.878. These sections list the purity requirements for white mineral oil, including the color and ultraviolet (UV) absorbance limits.



Lubricant Categories

According to the National Sanitation Foundations (NSF) Nonfood Compounds Registration Program and the previous United States Department of Agricultures (USDA) Nonfood Compounds Authorization Program, which preceded it, there are three categories of lubricants used in food processing, designated H1, H2, and H3. H1 lubricants are intended for use in areas where the lubricant may come in contact with food during processing. H2 lubricants are for use in areas where there is no possibility of food contact. Neither H1 nor H2 lubricants are intended for direct food contact or to be a component of the food. The third category, H3 lubricants, are products used to prevent rust on hooks, trolleys and similar equipment. H3 lubricants may be composed of any of the following: edible oils, mineral oil complying with 21 CFR Section 172.878, and GRAS substances.


A notable property of H1 and H2 lubricants is they are both considered nonfood compounds, which are products intended for use in and around food processing areas, but are not intended for direct food contact or to become a component of the food. However, because H1 lubricants were created with the potential for food contact, the formulary requirements for H1 products are more stringent than those for H2.


The White Book

Upon successful completion of the NSF review, an NSF Registration Letter is issued and posted in the White Book on the NSF Web site at www.nsf.org/usda/psnclistings.asp. The NSF Registration process is complete when the registration number, category code, and NSF Registration Mark appear on the NSF registered product. The White Book is a "one-stop-shopping" site for manufacturers, regulators and end users to peruse the more than 4,000 NSF registered H1 lubricants from over 400 companies located in 31 countries.


Manufacturing Case

Manufacturing procedures vary by thickener type. Regardless, the oil is added to a reaction vessel. As previously discussed, these oils may be synthetic oils, edible oils or white mineral oils. The viscosity of the base oil varies depending on the application using the grease. The thickener components are added, and in the case of a soap thickener such as a calcium 12-hydroxystearate, the 12-hydroxystearic acid is melted at around 180°F. At this point, calcium hydroxide is added with heating to around 220°F. Once the reaction is complete, the mass is heated to around 400°F to a full melt and then cooled to recrystalize the soap fibers. This material may then be pumped to a finishing kettle or left in the reaction vessel to finish. Additional oil is then added to cool the mass below 180°F, which allows the additives incorporating antiwear, corrosion prevention and oxidation resistance components to be mixed in. The grease may be passed through a colloid type mill, homogenizer or other finishing equipment. Normal safety procedures required during this process include wearing safety glasses, gloves and an apron.


Testing the Finished Product

Quality control procedures typically require a sample to be taken after the batch is finished processing. The samples are then processed through a quality control laboratory to measure (among many parameters) the dropping point, unworked and worked penetration, and color/clarity. Once approved against quality standards, the grease may be packaged and retested against the same standards. Information can vary from one manufacturer to another; therefore testing each sample is important for satisfactory results.

Machinery Lubrication (11/2007)

分享按钮
0411-84587926 / 0411-84587960