White Oil USP
Formal Chemical Name is mineral oil, USP, IS0 100 viscosity only. Common Names, synonyms is mineral oil, white mineral oil, paraffin oil, liquid petrolatum. Empirical formula is consists of a mixture of hydrocarbons from petroleum. Structural formula is consists of a mixture of aliphatic, naphthenic, and aromatic liquid hydrocarbons from petroleum.
Mineral oil is a mixture of compounds. Characteristic properties is colorless, oily liquid. Density, 0.83 – 0.86, surface tension at 25 degree is slightly below 35 dynes/cm. Insoluble in water, alcohol. Soluble in solvents such as benzene, ether, oils. Viscosity is ISO 100.
Mineral oil is made by refining cruder lubricating oils to remove unsaturated or volatile compounds. It is derived from naphthenic or paraffinic distillates with sulfuric acid or through the use of hydrogenation. Hydrogenation eliminates aromatics amines and unsatured compounds and removes all nitrogen and sulfur-containing components. Mineral oil consists mainly of saturated aliphatic and cyclic hydrocarbons.
Spesification for Food Grade Mineral Oil are found in the Food Chemicals Codex IV. The tests that are referenced in the FCC are those that are acceptable for specifications and identification. The tests include readily carbonizable substances, specific gravity, and UV absorbance. Procedures are referenced. Mineral oil also is listed in the U.S.Pharmacopeia with specifications. Food grade mineral oil is a relatively stable substance. It does not decompose with exposure to air, and it does not decompose unless heated to over 400 degrees F. Different mineral oil grades have different flash points and viscosities. There is no intended function ofth e mineral oil on the potato food surface. Its only function is as a nonstick agent in the spray product. There is a limitation to use. It is assumed that the fate of mineral oil on the surface of the potatoes is that it will remainth ere. If too much of the product is applied to the production equipment, movement of the product over the equipment may be impaired (it may slip too much) or transfer of the mineral oil product o the potato food products will cause them to become oily and havea poor mouth feel and texture.
Mineral oil is insoluble in watesro, any water vapor present which condenses in wrapped frozen potato products will not wash the oil off the product. Degradation products probably will not occur in the food product; on the production equipment there is little chance of degradation products forming, unless the equipment is subjected to extremely high heat levels.
There is a reasonable chance that foods that contact the nonstick product will have some mineral oil on their surface. If these foods are then fried, the mineral oil will dissolve into the frying oil. Too much mineral oil could havdee leterious effects on the frying oils used to cook the food products at the end user. The mineral oil could oxidize at the frying temperatures and cause the frying oil to degrade.