The FDA has established several federal regulations that are applicable to White Oils. These include:
• 21 CFR 172.878 – This regulation applies to the use of White Oils that are subject to direct food contact.
• 21 CFR 178.3620 – This regulation applies to the use of White Oils that are subject to indirect food contact
• 21 CFR 573.680 – This regulation applies to the use of White Oils for use in animal feed, medication & care.
Many white oils include a small amount (5 to 10 ppm) of di-alpha-tocopherol (Vitamin E) for long term color stability.
DESCRIPTION
White Oils are highly refined mineral oils that consist of saturated aliphatic and alicyclic nonpolar hydrocarbons. White Oils can be both paraffinic and/or naphthenic in nature and as such come in a number of different grades, compositions and qualities. They are hydrophobic, colorless, tasteless, odorless, and do not change color over time. White Oils are generally chemically and biologically stable, non-comedogenic, and do not support pathogenic bacterial growth. These properties make White Oils the standard in many industries.
There are two classifications for white mineral oils. They are classified by their degree of refinement and by whether certain substances have been added or removed during processing and the handling methods that were employed during their refinement. The Food and Drug Administration (FDA), the United States Pharmacopoeia and the National Formulary (NF) test the oils and help determine their classification.
Classifications
1.Food-Grade
Food-grade mineral oils have to exceed or meet requirements set in place by the FDA. They must be approved for direct and indirect food contact, which means they can be used as lubricants in plants and bakeries and also directly as a lubricant for baking tins. They must also be processed and packaged in an environment that ensures that there is no contamination in the finished product.
2.Technical-Grade
Technical-grade White Oils must meet the same requirements as food-grade White Oils with a few exceptions. Technical-grade White Oils need only meet or exceed the requirements for indirect food contact and do not have to be packaged in the white-room environment to ensure that there is no contamination.
3.Kosher
Most food grade white oils are also certified Kosher Pareve.