FG - 100
Food Grade Grease
- Smooth, homogeneous, calcium-based anhydrous grease with NLGI-#2 consistency.
- Resistant to hot/cold water, acids, alcohols.
- Free from mineral oil, silicones and toxic elements.
- Extremely tacky and adhesive with high thermal stability and oxidation resistance.
1kg
5kg
Product Information
Area of Application
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Ideal for plain and anti-friction bearings, guides, slides and moving parts in food plants.
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Suitable for use in food, beverage, pharmaceutical and packaging machinery.
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Used in breweries, canneries, meat processors, confectionery and frozen food industries.
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Recommended wherever machinery may come in incidental contact with food or drinks.
Benefits
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Ensures food safety by not affecting taste, odor, or color on incidental contact.
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Provides excellent protection against oxidation, rust, and washout in wet environments.
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Maintains consistency under shear and during long machine idleness.
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Extends lubrication intervals, reducing downtime and maintenance cost.
Characteristics
| Characteristics | Test Method | Typical Values |
|---|---|---|
| Appearance | - | Smooth Homogeneous |
| Base | - | Calcium |
| Color | - | White to Dirty White |
| Drop Point, °C | ASTM D-566 | 130 (min) |
| Consistency (NLGI) | - | # 2 |
| Worked Penetration | ASTM D-217 | 265 – 295 |
| Temperature Range | - | -25°C to 120°C |
FAQs
Q. The date on your NSF certificate looks old, other suppliers’ certificates are less than 2 years old. Is yours still valid?
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Yes. The date on an NSF certificate is the original registration date, not an expiry date. NSF registration is continuous, a newer-dated certificate does not mean a more valid registration; it usually just means a more recent registration.
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Q. What makes food grade grease different from regular grease? Why is it called “food grade”?
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The difference is what ingredients are used in the formulation. Every ingredient such as base oil, thickener, additives must belong to a restricted, toxicologically-assessed list, so that trace contact with food does not create a safety hazard. “Food grade” means safe at incidental contact levels; it does not mean edible.
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Q. What is “incidental food contact”? Will it cause batch rejection?
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Incidental contact means trace, unintended contact between lubricant and food such as a micro-drip from a chain, a smear from a bearing seal or similar. It is an accepted operating reality in food plants and H1 lubricants exist precisely for it. When used correctly, it does not trigger batch rejection.
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Q. Do you provide an Allergen Certificate?
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An allergen declaration statement is available on request for all MOSIL food grade products, confirming the formulation contains none of the recognised major allergens.
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Q. Can you provide a MOSH / MOAH Free Certificate?
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We provide a product-specific MOSH/MOAH declaration stating exactly what the formulation does and does not contain
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Q. Do you provide a Halal Certificate?
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We provide a Halal compliance declaration confirming that MOSIL food grade products contain no animal-derived ingredients and no alcohol-based components.
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Q. Can you provide a Batch Certificate and 21 CFR Certificate?
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Yes. Every batch is released against a Certificate of Analysis and a 21 CFR 178.3570 compliance declaration is available on request.
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Q. What is the difference between H1, H2 and H3 lubricants?
The category is based on one question - can the lubricant touch the food? H1: incidental contact possible. H2: no possibility of contact. H3: intended direct contact (release agents).
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