Food grade lubricant composition and preparation method

Abstract

"COMPOSITION OF FOOD CATEGORY LUBRICANT AND PREPARATION METHOD". The present invention describes an improved food grade lubricant used as hydraulic oil, circulating oil, drip oil, general purpose oil, grease oil, cable oil, chain oil, spool oil and compressor oil for equipment in the food service industry. The lubricant comprises at least one vegetable oil, at least one polyalphaolefin and at least one antioxidant. The lubricant has improved properties when subjected to thermal and mechanical stresses.

Description

"Composition of food-grade lubricant and method of preparation." Field of Invention This application claims priority to a provisional patent application, Serial No. 60 / 474,572, entitled "FDA-approved additives having a range of food lubricants" filed on May 3, 2003. The invention relates to an improved food-grade lubricant useful as hydraulic oil, circulating oil, drip oil, general-purpose oil, grease-based oil, cable oil, chain oil, shaft oil, gear oil, and compressor oil for equipment in the food service industry. Specifically, it relates to a composition comprising at least one vegetable oil, at least one polyalphaolefin (PAO), and at least one antioxidant. More specifically, it relates to a food-grade lubricant composition having its properties improved when subjected to thermal and mechanical stress. Description of the Prior Art The equipment used in the food processing industry varies by segment, with the main segments comprising meat and poultry, beverages, frozen foods, vegetables, and dairy products. While the equipment varies from segment to segment, the moving parts, such as bearings, gears, and sliding mechanisms, are similar and frequently require lubrication. The most commonly used lubricants include hydraulic oils, refrigeration oils, and gear oils, as well as all greases for this purpose. These food industry oils must meet more stringent standards than other industrial lubricants. Due to the importance of ensuring and maintaining quality protections and standards for food products, the food industry must adhere to rules and regulations set by the United States Department of Agriculture (USDA). The USDA's Food Safety Inspection Service (FSIS) is responsible for all programs involving the inspection, grading, and standardization of meat, poultry, eggs, dairy products, fruits, and vegetables. These programs Inspections of non-food compounds used in federally inspected machinery are mandatory and required. The FSIS is the custodian of the official list of compounds authorized for use in federally inspected machinery. The official list (see page 11-1, List of Food and Non-Food Substances and Compounds, Merged Publication No. 1419 (1989) by the Food Safety and Inspection Service, United States Department of Agriculture) indicates that lubricants and other substances that are susceptible to incidental food contact are considered indirect food additives under USDA regulations. Consequently, these lubricants, classified as H1 or H-2, are required to be approved by the USDA before being used in food processing machinery. The more stringent classification, H1, is for lubricants approved for incidental food contact. The H-2 classification is for uses where there is no possibility of food contact, ensuring that no known poisons or carcinogens are used in the lubricant.One embodiment of the present invention pertains to an HI approved as a lubricating oil. The terms "HI approved as an oil" and "food grade" will be used in a manner subject to change for the purposes of this application. (Although the USDA is unlikely to approve new ingredients and compositions, the HI classification is still recognized by the global food industry. The NSF is now the listing and approval authority for this food class classification.) In addition to meeting the safety requirements set by federal regulatory agencies, the product must be an effective lubricant. Lubricating oils for food processing machinery must lubricate machine parts, resist viscosity changes, resist oxidation, protect against oxidation and corrosion, provide wear protection, prevent foaming, and resist sludge formation during service. The product must also effectively perform in various lubrication regimes, ranging from densely hydrodynamic membranes to limiting thin membrane regimes. The hydrolytic, thermal, and oxidative stability characteristics of a lubricating oil help predict how effectively an oil will maintain its properties. Lubrication over time will resist sludge formation. Hydrocarbon oils are partially oxidized when contacted with oxygen at elevated temperatures for extended periods. The oxidation process produces acidic bodies within the lubricating oil. These acidic bodies are corrosive to metals frequently present in food processing machinery, and, when in contact with both oil and air, are effective catalysts for oxidation, which further increases the rate of oxidation. The oxidation products contribute to sludge formation, which can clog valves, plug filters, and result in a complete decrease in the viscosity characteristics of the lubricant. Under some circumstances, sludge formation can result in clogging, complete loss of oil system flow, and failure or damage to machinery. The thermal and hydrolytic stability characteristics of lubricating oil are primarily reflected in the stability of the packaged lubricating oil additive. Stability criteria monitor sludge formation, viscosity change, acidity change, and oil corrosion tendencies. Hydrolytic stability assesses these characteristics in the presence of water. Inferior stability characteristics result in lubricating oil that loses lubricating properties over time and precipitates sludge. Although such lubricants are designed to be non-toxic as a contaminant of the food source, their lubricating properties are often less effective compared to conventional lubricants, for example, lubricants that do not have ingredients approved for direct food contact. The lubrication industry has, to some extent, overcome this problem by incorporating special additives into the lubricant compositions. For example, the inclusion of additives has been used to enhance anti-corrosion properties, oxidation inhibition, rust / corrosion inhibition, metal passivation, extreme pressure, friction modification, foam inhibition, and lubrication. Such chemistries are described in the following patents: US. 5,538,654 (Lawate, et al); US. 4,062,785 (Nibert); US. 4,828,727 (McAninch); US. 5,338,471 and US. 5,413,725 (Lai). One drawback of the food-grade lubricants described in the patents above relates to oxidation resistance, due to characteristic points, limiting the formulation of viscosity width capacity and providing limited viscosity protection. Lubricants often exhibit poor rheological characteristics when subjected to prolonged heat and mechanical stress. Consequently, there remains a need for a food-grade lubricant that exhibits excellent hydrolytic stability, corrosion resistance, and anti-corrosion properties, with substantial improvements in oxidation resistance at various points, viscosity index, viscosity width formulating potential, and viscosity stability when subjected to thermal and mechanical stresses. Summary of the Invention One aspect of the present invention is to extend the variety and range of additives useful for improving the properties of food-grade lubricants. The applicant has now discovered that when polyalphaolefins are formulated into food-grade lubricant compositions, the compositions exhibit enhanced oxidation resistance at various characteristic points and viscosities. Food-grade lubricants are particularly useful as hydraulic oil, circulating oil, drip oil, general-purpose oil, grease-based oil, cable oil, chain oil, shaft oil, gear oil, and compressor oil for equipment in the food service industry. Furthermore, the inventive compositions have been shown to have improved biodegradability, making the environment more pleasant.Surprisingly, some compositions may have a polyalphaolefin content greater than 70% and pass the ASTM D-5864 Pwl biodegradation test method. Another aspect of the present invention relates to a food-grade lubricant comprising: a) at least one vegetable oil selected from the group comprising natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof; b) at least one polyalphaolefin; and c) at least one antioxidant; d) optionally, at least one food-grade oil selected from the group comprising synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof, wherein the ingredients of the composition have H-1 approval as required by the United States Department of Agriculture. It is understood that the H-1 designation will ultimately relate to a comparable classification in countries such as the United States in most cases. In another aspect of the present invention, a method for preparing a food-grade lubricant composition comprises the following steps: 1) providing at least one vegetable oil selected from the group comprising natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof; 2) providing at least one polyalphaolefin; and 3) providing at least one antioxidant; 4) optionally, providing at least one food-grade oil selected from the group comprising synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof; 5) mixing 1), 2), 3), and 4) to form the composition. Another aspect of the invention relates to a method of enhancing the lubrication of equipment used in the food service industry, comprising the following steps: 1) providing at least one food-class-lubricant composition comprising: (a) at least one vegetable oil selected from the group comprising natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof; b) at least one polyalphaolefin; and c) at least one antioxidant; (d) optionally, at least one food-grade oil selected from the group comprising synthetic esters, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof. 2) adding an effective quantity of the composition to the equipment. According to one aspect of the present invention, a lubricant composition includes at least one triglyceride oil, at least one polyalphaolefin, and at least one antioxidant. According to one aspect of the present invention, at least one triglyceride oil is selected from the group comprising: natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof, and the composition also includes at least one food-grade oil selected from the group. including: synthetic ester, white petroleum oil, petroleum oil hydrocracked, and mixtures thereof. According to one aspect of the present invention, the vegetable oil is selected from the group comprising sunflower oil, canola oil, wheat oil, castor oil, high sunflower oleic oil, high canola oleic oil, high wheat oleic oil, and mixtures thereof. According to one aspect of the present invention, vegetable oil is present on a scale of approximately 10% by weight to approximately 90% by weight. In other embodiments of the present invention, the vegetable oil is greater than approximately 10% by weight and less than approximately 90% by weight, or any of the following percentages by weight: 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 86, 88, 89, and 90. According to one aspect of the present invention 1, vegetable oil is present on a scale of approximately 30% by weight to approximately 70% by weight. In other embodiments of the present invention, the vegetable oil is greater than approximately 30% by weight or less than approximately 70% by weight. According to one aspect of the present invention, vegetable oil is present in a proportion ranging from approximately 40% by weight to approximately 60% by weight. In other embodiments of the present invention, the vegetable oil is greater than approximately 40% by weight or less than approximately 60% by weight. According to one aspect of the present invention, the polyalphaolefin is selected from the group comprising PA02, PA04, PA06, PA08, PA09, PAO10, PAO40, PAO100, and mixtures thereof. According to one aspect of the present invention, the polyalphaolefin is present in a range of approximately 10% by weight to approximately 90% by weight. In other embodiments of the present invention, the polyalphaolefin is greater than approximately 10% by weight, less than approximately 90% by weight, or any of the following percentages by weight: 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23. 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 86, 88, 89, and 90. According to one aspect of the present invention, the polyalphaolefin is present in a range of approximately 30% by weight to approximately 70% by weight. In other embodiments of the present invention, the polyalphaolefin is greater than approximately 30% by weight or less than approximately 70% by weight. According to one aspect of the present invention, the polyalphaolefin is present in a range of approximately 40% by weight to approximately 60% by weight. In other embodiments of the present invention, the polyalphaolefin is greater than approximately 40% by weight or less than approximately 60% by weight. According to one aspect of the present invention, the antioxidant is selected from the group comprising hydroxytoluene butyrate, phenyl-anaphthylamine and mixtures thereof. According to one aspect of the present invention, the antioxidant is present on a scale of approximately 0.01% by weight to approximately 5.0% by weight. In other embodiments of the present invention, the antioxidant is greater than approximately 0.01% by weight, less than approximately 5.0% by weight, or some of the percentages by weight between 0.01 and 5.0, counting to the hundredths (i.e., 0.01, 0.02, 0.03, 0.04, etc.). According to one aspect of the present invention, the antioxidant is present on a scale of approximately 0.25% by weight to approximately 1.5% by weight. In other embodiments of the present invention, the antioxidant is greater than approximately 0.25% by weight or less than approximately 1.5% by weight. According to one aspect of the present invention, the antioxidant is present on a scale of approximately 0.5% by weight to approximately 1.0% by weight. In other embodiments of the present invention, the antioxidant is greater than approximately 0.5% by weight or less than approximately 1.0% by weight. According to one aspect of the present invention, the composition has a rotary pump oxidation test (RBOT) value greater than approximately 200. minutes. According to one aspect of the present invention, the composition also includes at least one additive selected from the group comprising: anti-corrosion inhibitors, rust / corrosion inhibitors, tranquilizer sets, viscosity improvers, adhesiveness enhancers, metal deactivators, extreme pressure (EP) additives, friction modifiers, foam inhibitors, emulsifiers, and demulsifiers. According to one aspect of the present invention, triglyceride oil has the formula THE 11 I ch2-oc-r' THE I II o CH-OC-R- THE 11 3- " Cffi-ÔC-R 3 where R 1 R 2 and R 3 These are aliphatic hydrocarbyl groups containing approximately 7 to approximately 23 carbon atoms. In other embodiments of the present invention, the aliphatic hydrocarbyl groups contain 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, or 23 carbon atoms. According to one aspect of the present invention, the triglyceride has a monounsaturated character of at least 60 percent. According to one aspect of the present invention, the triglyceride has a monounsaturated character of at least 70 percent; in another embodiment of the present invention, the triglyceride has a monounsaturated character of between approximately 60 percent and approximately 70 percent. According to one aspect of the present invention, the triglyceride has a monounsaturated character of at least 80 percent. In another embodiment of the present invention, the triglyceride has a monounsaturated character of approximately 60 percent to approximately 80 percent. In yet another embodiment of the present invention, the triglyceride has a monounsaturated character of approximately 70 percent to approximately 80 percent. According to one aspect of the present invention, a method for preparing A food-grade lubricant composition includes providing at least one oil of triglyceride, provide at least one polyalpha olefin, provide at least one antioxidant, and Mix the oil, the olefin, and the antioxidant to create the composition. According to one aspect of the present invention, triglyceride oil is selected from the group comprising: natural vegetable oil, synthetic vegetable oil, Genetically modified vegetable oil, and mixtures of this and the other method also include provide at least one oil from the selected food class of the group comprising: the Synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures. of this. According to one aspect of the present invention, the vegetable oil is selected from the group that includes: sunflower oil, canola oil, wheat oil, castor oil, high oleic sunflower oil, high oleic canola oil, high oleic wheat oil, and mixtures of these. According to one aspect of the present invention, polyalphaolefin is selected from the group comprising: PA02, PA04, PA06, PA08, PA09, PA010, PA040, PAOIOO and mixtures thereof. According to one aspect of the present invention, the antioxidant is selected from the group: hydroxytoluene butyrate, phenyl-α-naphthylamine, and the mixtures of these. According to one aspect of the present invention, vegetable oils are present on a scale of approximately 10% by weight to approximately 90% by weight. According to one aspect of the present invention, polyalphaolefin is present on a scale of approximately 10% by weight to approximately 90% by weight. According to one aspect of the present invention, the antioxidant is present on a scale of approximately 0.01% by weight to approximately 5.0% by weight. According to one aspect of the present invention, the composition can be Used as a hydraulic oil, circulating oil, drip oil, general purpose oil, grease-based oil, cable oil, chain oil, shaft oil, gear oil, and compressor oil. According to one aspect of the present invention, a method for lubricating a mechanical device in the food industry, the method including lubricating the device with a composition comprising at least one vegetable oil selected from the group comprising natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof, at least one polyalpha olefin, and at least one antioxidant. According to one aspect of the present invention, the composition also comprises at least one food-grade oil selected from the group comprising: synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof. According to one aspect of the present invention, the genetically modified oils have an oleic acid to linoleic acid ratio of approximately 2 to approximately 90. In other embodiments of the present invention, the ratio is greater than approximately 2, less than approximately 90, or any of the following: 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 86, 88, 89, and 90. Other aspects, objects, features and advantages of the present invention will be understood by a person skilled in the art from the following detailed description which illustrates preferred embodiments of the invention. Detailed Description of the Invention The following glossary is provided as an aid to understanding the use of certain terms. The definitions provided in the glossary are for illustrative purposes only and are not intended to limit the scope of the invention. (A) Triglyceride oil In practice, this invention uses a base oil that is a synthetic triglyceride or a... natural oil in the formula THE 11 i CHO-OC-R THE 11 9 CH-OC-R 2 THE 11 3 CH2-OC-R 3 where 0 R l R 2 and R 3These are aliphatic hydrocarbyl groups containing approximately 7 to approximately 23 carbon atoms. The term "hydrocarbyl groups" used here denotes a radical that has a carbon atom directly bonded to the rest of the molecule. Aliphatic hydrocarbyl groups include the following: (1) aliphatic hydrocarbon groups; that is, alkyl groups, such as heptyl, nonyl, undecyl, tridecyl, heptadecyl; alkenyl groups containing a single double bond, such as heptenyl, nonenyl, undecenyl, tridecenyl, heptadecenyl, heneicosenyl; alkenyl groups containing 2 or 3 double bonds, such as 8,11-heptadecadienyl and 8,11,14-heptadecatrienyl. All isomers of these are included, but straight-chain groups are preferred. (2) substituted aliphatic hydrocarbon groups; these are groups containing no hydrocarbon substituents which, in the context of this invention, do not predominantly alter the character of the hydrocarbon group. Those skilled in the art will be aware of suitable substituents. Examples are hydroxy, carbalkoxy (especially lower carbalkoxy) and alkoxy (especially lower alkoxy), the term "lower" denoting that they contain no more than 7 carbon atoms. (3) Hetero groups, that is, groups which, having the predominantly aliphatic hydrocarbon character within the context of this invention, contain atoms other than the carbon present in a chain or ring otherwise composed of aliphatic carbon atoms. The appropriate hetero atoms will be apparent to a person skilled in the art and will include, for example, oxygen, nitrogen, and sulfur. The triglyceride oils suitable for use in this invention are vegetable oils and modified vegetable oils. The vegetable oil triglycerides are naturally occurring. By "naturally occurring" it means that the seeds from which the oils were derived are naturally occurring. The obtained oils have not been subjected to genetic modification. Furthermore, "naturally occurring" means that the obtained oils are not subjected to hydrogenation or any chemical treatment that alters their di- and tri-unsaturation character. The natural vegetable oils useful in this invention comprise at least one of each: soybean oil, rapeseed oil, sunflower oil, coconut oil, lesquerella oil, canola oil, peanut oil, corn oil, cottonseed oil, palm oil, coconut oil, etc. Saffron oil, sage oil, or castor oil. Triglyceride oils can also be modified vegetable oils. Triglyceride oils are chemically or genetically modified. Hydrogenation of naturally occurring triglycerides is the preliminary means of chemical modification. Natural triglyceride oils have varying fatty acid profiles. The fatty acid profile for naturally occurring sunflower oil is... Palmitic acid 70 percent, stearic acid 4.5 percent, oleic acid 18.7 percent, linoleic acid 67.5 percent, linolenic acid 0.8 percent, other acids 1.5 percent Chemical modification of sunflower oil through hydrogenation means that hydrogen is allowed to react with the unsaturated fatty acid profile present, such as oleic acid, linoleic acid, and linolenic acid. The goal is not to remove all unsaturation. Furthermore, the goal is not hydrogenation in such a way that the oleic acid profile is reduced to a stearic acid profile. The goal of chemical modification through hydrogenation is to adapt the linoleic acid profile and reduce or convert a substantial portion of it to an oleic acid profile. The linoleic acid profile of natural sunflower oil is 67.5 percent. A goal of chemical modification through hydrogenation is to reduce the linoleic acid to approximately 25 percent. This means that the profile... The oleic acid content will be increased from 18.7 percent to approximately 61 percent (original oleic acid profile of 18.7 percent plus 42.5 percent oleic acid generated from linoleic acid). Hydrogenation is the reaction of a vegetable oil with hydrogen gas in the presence of a catalyst. The most commonly used catalyst is a nickel catalyst. This treatment results from the addition of hydrogen to the oil, thus reducing the linoleic acid profile and the linolenic acid profile. Only unsaturated fatty acid profiles participate in the hydrogenation reaction. During hydrogenation, other reactions also occur, such as the displacement of double bonds to a new position and also the transformation from the cis form to the trans form. Table I shows the oleic (18:1), linoleic (18:2), and linolenic (18:3) acid profiles of selected natural vegetable oils. It is possible to chemically modify, through hydrogenation, a substantial portion of the linoleic acid profile of the triglyceride, increasing the oleic acid profile above 60 percent. Table I Oil 18:1 18:2 18:3 Corn oil 25.4 59.6 1.2 Cottonseed oil 18.6 54.4 0.7 Peanut oil 46.7 32.0 -- Safflower oil 12.0 77.7 0.4 Soybean oil 23.2 53.7 7.6 Sunflower oil 18.7 67.5 0.8 Genetic modification occurs during seed storage. The harvested crop then contains a triglyceride oil which, when extracted, has a much higher oleic acid profile and a much lower linoleic acid profile. Referring to Table I above, a natural sunflower oil has an oleic acid profile of 18.7 percent. A genetically modified sunflower oil has an oleic acid profile of 81.3 percent and a linoleic acid profile of 9.0 percent. It is also possible to genetically modify the various vegetable oils in Table I to obtain an oleic acid profile above 90 percent. The chemically modified vegetable oils comprise at least one corn oil. chemically modified cottonseed oil, chemically modified peanut oil, chemically modified palm oil, chemically modified coconut oil, chemically modified castor oil, chemically modified canola oil, chemically modified rapeseed oil, chemically modified safflower oil, chemically modified soybean oil, and chemically modified sunflower oil. In a preferred embodiment, the aliphatic hydrocarbyl groups of R 1 R 2 and R 3These triglycerides have a monounsaturated character of at least 60 percent, preferably at least 70 percent, and most preferably at least 80 percent. The triglycerides useful in this invention are exemplified by genetically modified vegetable oils that contain a higher oleic acid content than normal. Normal sunflower oil has an oleic acid content of 25-30 percent. By genetically modifying sunflower seeds, a sunflower oil can be obtained where the oleic content is approximately 60 percent to approximately 90 percent. That is, the R groups 1 , the R 2 and the R 3 are heptadecenyl groups and R'COO-, R 2 COO -, and R 3The COO- for the 1,2,3- propanethryl group CH2CHCH2 are the residue of an oleic acid molecule. US Patents No. 4,627,192 and US No. 4,743,402 are incorporated herein by reference to their disclosure of the preparation of high oleic sunflower oil. For example, a triglyceride comprising exclusively half oleic acid has an oleic acid content of 100% and consequently a monounsaturated content of 100%. Where the triglyceride is composed of halves of the acids which are oleic acid 70%, stearic acid 10%, palmitic acid 13%, and linoleic acid 7%, the monounsaturated content is 70%. Preferred triglyceride oils are high oleic acid, i.e., genetically modified triglyceride oils from vegetable oils (at least 60 percent). Typical high oleic vegetable oils employed within the present invention are high oleic safflower oil, high oleic canola oil, high oleic peanut oil, high oleic corn oil, high oleic rapeseed oil, high oleic sunflower oil, high oleic cottonseed oil, high oleic lesquerella oil, high oleic palm oil, high oleic castor oil, High oleic meadowfoam oil and high oleic soybean oil. Canola oil is a variety of rapeseed oil that contains less than 1 percent erucic acid. A preferred high oleic vegetable oil is high oleic sunflower oil obtained from Helianthus sp. This product is available from AC Humko, Cordova, TN, 38018 as TriSun™ high oleic sunflower oil. TriSun 80 is a high oleic triglyceride where half of the acids comprise 80 percent oleic acid. TriSun 90 is a high oleic triglyceride where half of the acids comprise 90 percent oleic acid. Another preferred high oleic vegetable oil is high oleic canola oil obtained from Brassica campestris or Brassica napus, also available from AC Humko as RS high oleic oil. RS80 oil means canola oil where the acids comprise 80 percent oleic acid. It should also be noted that genetically modified vegetable oils have high oleic acid content at the expense of di- and tri-unsaturated fatty acids. A normal sunflower oil has an oleic acid fraction of 20-40 percent and a linoleic acid fraction of 50-70 percent. This gives a 90 percent mono- and di-unsaturated fatty acid fraction (20+70) or (40+50). Genetically modified vegetable oils produce low di- or tri-unsaturated fatty acid fractions. The genetically modified vegetable oils of this invention have an oleic acid fraction: linoleic acid fraction in a ratio of approximately 2 to approximately 90. A linoleic acid fraction of 60 percent and a linoleic acid fraction of 30 percent of a triglyceride oil having a ratio of 2. A triglyceride oil composed of an oleic acid fraction of 80 percent and a linoleic acid fraction of 10 percent at a ratio of 8.A triglyceride oil is composed of a 90 percent oleic acid fraction and a 1 percent linoleic acid fraction, having a ratio of 90. The ratio of normal sunflower oil is 0.5 (30 percent oleic acid fraction and 60 percent linoleic acid fraction). Vegetable oil is present in the composition at a rate of approximately 10% to approximately 90%. Preferably from approximately 30% to approximately 70%. Most preferably from approximately 40% to approximately 60%. A vegetable content greater than 90% is less desirable, as it reduces the... oxidation and at the point of stability The term “fat” described herein is a semi-liquid solid dispersion of a thickening agent in a liquid (oil-based). It consists of a mixture of approximately 70% to 90% oil-based and additives (described within this invention); the remainder is thickener. The most common thickeners include: a list of metal soaps including calcium, sodium, lithium, aluminum (with the ability to be complexed at higher temperatures), a number of inorganic substances, for example bentonite gel and silicone gel, and synthetic thickeners such as polyurea. The composition of the food-grade lubricant of the present invention comprises at least one polyalphaolefin. Polyalphaolefins are made by combining two or dozen molecules into an oligomer or short-chain polymer. PAOs are all hydrocarbon structures and contain no sulfur, phosphorus, or metal. As they are wax-free, they have low melting points, generally below -40°C. Viscosity grades range from 2 to 100cSt and viscosity indices for all, but the lowest grades exceed 140. PAOs have good thermal stability but require appropriate antioxidant additives to resist oxidation. It is common in the industry that PAOs have limited ability to dissolve some additives and tend to shrink supports. It has been found in this invention that both problems have been overcome by formulation with vegetable oils.All the different viscosity grades of PAOs mentioned above are included in this invention and sanctioned by the FDA under 21 CFR 178.3570 USDA H-1, lubricants with incidental food contact (not to exceed 10 ppm of extraction in food). Under these sanctions, mixing edible vegetable-based oils within the formula will limit the use of PAOs, providing a safer product with dilution. Other useful polyalphaolefins are described in US Patent No. 6,534,454 incorporated herein by reference. The polyalphaolefins are present in the composition on a scale of approximately 10% to approximately 90%. Preferably from approximately 30% to approximately 70%. Most preferably from approximately 40% to approximately 60%. A polyalphaolefin content greater than 90% is less desirable because there is a reduction in biodegradability and compatibility. Antioxidant The composition of the food-grade lubricant of the present invention comprises at least one antioxidant. Suitable examples that are FDA-approved food-grade include hydroxytoluene butyrate (BHT), phenyl-anaphthylamine (PANA), octalate / butylate diphenylamine, high molecular weight phenolic antioxidants, bis-phenolic impeding antioxidant, di-alpha-tocopherol, and di-tertiary butylphenyl. The most preferred antioxidants are PANA and BHT. Other antioxidants used are described in US No. 6,534,454, incorporated herein by reference. The antioxidant is present in the composition on a scale of approximately 0.01% to approximately 5.0%. Preferably from approximately 0.25% to approximately 1.5%. Most preferably from approximately 0.5% to approximately 1.0%. Furthermore, the compositions may also include some of the ingredients / additives commonly used in food-grade lubricants, including anti-corrosion inhibitors, rust / corrosion inhibitors, spot inhibitors, viscosity improvers, adhesives, metal deactivators, extreme pressure (EP) additives, friction modifiers, foam inhibitors, emulsifiers, and demulsifiers. Preferred additives in this invention include: Anti-corrosion inhibitor, extreme pressure additive, and friction modifier. To prevent wear on the metal surface, the present invention utilizes an anti-corrosion inhibitor / EP additive and a friction modifier. Anti-corrosion inhibitors, EP additives, and friction modifiers are readily available from a variety of vendors and manufacturers. Some of these additives can perform more than one task, and some can be used in the present invention, such as food grade. One food grade product that can provide anti-corrosion, EP, reduced friction, and corrosion inhibition is phosphoric amine salts of the formula: X II + (R 9 THE) m —P—(XNR^R^R 23 )" where R 9 and R 10 These are independently aliphatic groups containing from approximately 1 to approximately 24 carbon atoms, R 22 and R 23 They are hydrogen or the aliphatic groups independently containing from approximately 1 to approximately 18 aliphatic carbon atoms, the sum of men is 3 and X is oxygen or sulfur. In this incorporation, R 9 contains approximately 8 to 18 carbon atoms, R 10 and Tea I R 11 -W - ch3 where R 11 It is an aliphatic group containing approximately 6 to approximately 12 carbon atoms, R. 22 and R 23 are hydrogen, m is 2, néleX is oxygen. An example of such a phosphoric amine salt is Irgalube® 349, which is commercially available from Ciba-Geigy. Another anti-corrosion / EP inhibitor / friction modifier / class food grade is a phosphorus compound with the formula: R 10 -P=X i Q OA _ O 1 where R, R, and R are independently hydrogen, an aliphatic group or alkoxy group containing from approximately 1 to approximately 12 carbon atoms, or an aryl or aryloxy group where the aryl group is phenyl or naphthyl and the aryloxy group is phenoxy or naphthoxy and X is oxygen or sulfur. An example of such a phosphorus compound is triphenyl phosphothionate (TPPT), which is commercially available from Ciba-Geigy under the trade name Irgalube® TPPT. Corrosion inhibitors, EP, and friction modifiers are typically present in the range of 0.1 to approximately 4 percent by weight of the lubricant composition and should be used separately or in combination. Corrosion Inhibitor To prevent corrosion on metal surfaces, the present invention utilizes a corrosion inhibitor. Corrosion inhibitors are available over the shelf from a variety of vendors and manufacturers. Any food-grade corrosion inhibitor can be used in the present invention, as chosen using appropriate chemical judgment. The corrosion inhibitor is typically approximately 0.01 to approximately 4 percent by weight of the lubricant composition. In one formulation, the corrosion inhibitor comprises a corrosion additive and a metal deactivator. The corrosion inhibitor and the metal deactivator are food grade and comply with FDA regulations. One additive is the n-acyl derivative of sarcosine, which has the formula: R 8 C=O I CH3NCH2COOH where R 8It is an aliphatic group containing from 1 to approximately 24 carbon atoms. Preferably R8 contains 6 to 24 carbon atoms and most preferably 12 to 18 carbon atoms. An example of an n-acyl additive derived from sarcosine is N-methyl-N-(1-oxo-9-octadecenyl) where R 8 It is a heptadecenyl group. This derivative is available from Ciba-Geigy under the trade name Sarkosyl® 0. Another additive is imidazoline, with the formula: N R'7— N I R ,8 OH where R 17 It is an aliphatic group containing from 1 to approximately 24 atoms. of carbon and R18 is an alkylene group containing from 1 to approximately 24 carbon atoms carbon. Preferably R 17 It is an alkenyl group containing 12 to 18 third-carbon atoms. *** Preferably R 18 contains 1 to 4 carbon atoms and most preferably R 18It is an ethylene group. An example of such an imadazoline has the formula: CH3(CH2)7CH=CH(CH2)7 CH2CH7OH and is commercially available from Ciba-Geigy under the trade name Amine O Typically, the corrosion additive is approximately 0.01 to approximately 4 percent by weight of the lubricant composition. If the additive is an n-acyl derivative of sarcosine, then it is preferably approximately 0.1 to approximately 1 percent by weight of the lubricant composition. If the additive is imidazoline, then it is preferably approximately 0.05 to approximately 2 percent by weight of the lubricant composition. The lubricant may include more than one corrosion additive. For example, the lubricant may include both n-acyl derivatives of sarcosine and imidazoline. Metal Deactivator A metal deactivator is a triazole or substituted triazole. For example, toli-triazole or tolu-triazole can be used in the present invention. However, a preferred triazole is tolu-triazole, commercially sold by Ciba-Geigy under the trade name Irgamet 39, which is a food-grade triazole. Typically, the metal deactivator is approximately 0.05 to approximately 0.3 percent by weight of the lubricant composition. If the metal activator is Irgamet 39, then it is preferably approximately 0.05 to approximately 0.2 percent by weight of the lubricant composition. Viscosity modifier, thickening agent and adhesive. The thickening and binding agent may optionally be included in the lubricant; it may also contain an additive comprising the following group: viscosity modifiers - - including, but not limited to, ethylene vinyl acetate, polybutenes, polyisobutylenes, polymethacrylates, olefin copolymers, styrene maleic copolymer esters, hydrogenated diene-styrene copolymers, hydrogenated radial polyisoprene, alkylated polystyrene, pyrogenated colloidal silica, complex esters, and food-grade adhesives such as natural rubber solubilized in food-grade oils. The addition of a modifier, thickening agent, and / or tackifier provides adhesion and improves the viscosity and viscosity index of the lubricant. Some applications and environmental circumstances may require an additional adhesive surface film to protect equipment from corrosion and wear. In this embodiment, the viscosity modifier, thickening agent / tackifier is approximately 1 to approximately 20 percent by weight of the lubricant. However, the viscosity modifier, thickener / tackifier may be from approximately 0.5 to approximately 30 percent by weight. An example of a food-grade material that could be used herein is Functional V-584, a natural rubber viscosity modifier / tackifier, which is available from Functional Products, Inc., Macedonia, Ohio.Another example is the CG 5000 complex ester, which is also a multifunctional product, viscosity modifier, spot inhibitor, and friction modifier from Inolex Chemical Co., Philadelphia, PA. Other oils Other food-grade oils may be added to the composition in the range of approximately 0.1 to approximately 30% by weight. These food-grade oils could include white petroleum oils, synthetic esters (as described in U.S. Patent 6,534,454), hydrocracked petroleum oil (known in the industry as "Group II or III petroleum oils"). The lubricants described in the present invention show improved biodegradability. Surprisingly, some compositions with a polyalphaolefin content greater than 70% pass the ASTM D-5864 Pwl biodegradability test method. Although the composition of the present invention is particularly useful as a lubricant in the food service industry, it is not limited to applications requiring it. Direct contact with food. For example, the unique combination of properties allows the invented lubricant to be used in any application where a continuous and efficient reduction in friction is required. Examples may include motor oil, hydraulic fluid, grease, etc. Food-grade lubricant compositions can be formed using a method comprising the following steps: A) providing at least one vegetable oil selected from the group comprising natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil, and mixtures thereof, B) providing at least one polyalpha olefin; and C) providing at least one antioxidant; D) optionally, providing at least one food-grade oil selected from the group comprising synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof. E) Mix A), B), C), and D) to create the composition. The food-grade lubricant compositions described above can be used in all types of food processing equipment. The food-grade lubricant compositions of the invention exhibit markedly enhanced characteristics compared to similar lubricants used in the food service industry. All patents and publications cited are incorporated herein by reference. The following specific examples are provided to enhance the reader's assistance in the various aspects of practicing the present invention. As these specific examples are merely illustrative, nothing in the following descriptions should be construed as limiting the invention in any way. Testing Methods The following test methods are used to characterize the compositions. food class of the present invention: Viscosity at 40°C Viscosity at 100°C ASTM D-445 ASTM D-445 31.92 cSt 7.0 cSt Viscissity Index 4 wear-resistant balls ASTM D-2270 ASTM D-4172 0.34 mm 0.08 coefficient of friction Rust ASTM D-665 A - Distilled water cleaning B - Synthetic seawater cleaning Oxidation ASTM D-2272 244 min Copper corrosion ASTM D-130 IB Demulsification ASTM D-130 40-40-0 (10 min) At the point ASTM D-97 -21°C Biodegradability ASTM D-5864 Ultimatum PW1 average of 68% EXAMPLES Formula 1: Bio-quality food AW ISO 46 HYDRAULIC OIL Component % Weight HO (high oleic) Canola 49.3 PAO 8 47.0 Sarkosyl O 0.1 Irgalube 349 0.5 Irgamet 39 0.1 PAO 40 2.0 PANA 0.5 BHT 0.5 Viscosity @40°C 41.82 Viscosity Index 176 Viscosity @100°C 8.23 Formula 2: Bio-quality food R&O ISO 68 Circulating Oil Component_____________________________________% Weight HO Canola 73.3 PAO 40 25.5 PANAO 0.5 BHT 0.5 Sarkosyl 0 0.1 Irgamet 39 0.1 Viscosity at 40°C: 65.19 Viscosity at 100°C: 12.7 Viscosity Index 198 Formula 3: Bio-quality food AW ISO 32 HYDRAULIC FLUID Component_____________________________________% Weight HO Sun 50.5 IndoplH1500 2.8 Sarkosyl O 0.1 PAN 0.5 BHT 0.5 PAO 40 45.0 Irgalube 349 0.5 Irgamet 39 0.1 Viscosity at 40°C: 32.09 Viscosity at 100°C: 6.99 Viscosity index 188 Formula 4: Bio-quality food AW ISO 22 HYDRAULIC FLUID Component_____________________________________% Weight HO Canola 38.3 PAO 40 60.0 Sarkosyl O 0.1 PAN 0.5 • • _ • • •• • • ••••• • ••••••• • • ••••• • •••• • • • BHT • • •• • • • •• 0.5 Irgalube 349 0.5 Irgamet 39 0.5 Viscosity @40°.C 22.52 Viscosity @100°.C 5.29 Viscosity Index 181 Formula 5: Food Grade Bio-Quality AW ISO 10 REEL OIL Component % Weight HO Canola 34.3 PAO2 64.0 Sarkosyl 0 0.1 PANA 0.5 BHT 0.5 Irgalube 349 0.5 Irgamet 39 0.1 Viscosity @40°.C C 10.13 Viscosity @100°C 3.01 Viscosity Index 167 Formula 6. Food grade bio-quality AW ISO 100 HYDRAULIC FLUID Component % Weight HO Canola 56.80 PAO40 41.5 Sarkosyl O 0.1 PANA 0.5 BHT 0.5 Irgamet 39 0.1 Irgalube 349 0.5 Viscosity @40°C 99.97 • • • • Viscosity @100°C Viscosity Index • • • • ••••• • ••••••• • • • • • • • • •••• • • • • ••• • • ••• 16.44 178 Formula 7 .Bio- food quality AW ISO 220 GEAR OIL Component % Weight HO sol 49.90 PAO 100 47.90 Sarkosyl 0 0.1 PANA 0.5 Irgamet 39 0.1 Irgalube 349 1.0 BHT 0.5 Viscosity @40°C C 206.18 Viscosity @100°C 28.63 Viscosity Index 178 Formula 8: Food Grade Bio-Quality EP ISO 320 GEAR OIL Component % Weight HO sol 45.90 PAO 100 47.90 Sarkosyl O 0.1 CG 5000 20.0 Irgamet 39 0.1 Irgalube 349 1.0 PANA 0.5 BHT 0.5 Viscosity @40°C 312.31 Viscosity @100°C 43.39 Viscosity Index 197 Formula 9 Bio-quality food EP ISO 460 GEAR OIL Component_____________________________________% Weight HO Sun 40,30 PAO 100 35.50 Func V422 2.0 CG 5000 20.0 Irgamet 39 0.1 Irgalube 349 1.0 Sarkosyl O 0.1 PAN 0.5 BHT 0.5 Viscosity at 40°C: 422.23 Viscosity at 100°C: 54.56 Viscosity Index 197 The above formulas are intended to be examples of embodiments of the invention, and are not intended to limit the invention in any way. For example, in formula 3, the amount of HO Sun could be decreased, the amount of PAO 4 could be increased to approximately 60%, and the amount of Indopl Hl 500 (a polyisobutene) could be increased. In formula 5, PAO 2 could be increased to approximately 70%, with the amount of HO Canola being decreased accordingly. The following example is of the formulation process for an embodiment of this invention. 227.25g (50.5% by weight) of Trisun 90 (viscosity of 39.70 ST) is mixed with 202.50g (45% by weight) of PAO 4 (viscosity of 16.90 ST) at 54.4°C. The mixture of Trisun 90 and PAO 4 is then mixed with 12.60g (2.80% by weight) of Indopl Hl 500 (viscosity of 100000.00 cSt) at 57.2°C. The mixture of Trisun 90, PAO 4, and Indopl HI500 is then mixed with 2.25g (0.50% by weight) of Irgalube 349 (viscosity 1.10 cSt), 0.45g (0.10% by weight) of Sarkosyl O, and 0.45g (0.10% by weight) of Irgamet 39 at 54.4°C. Then 2.25g (0.50% by weight) of BHT (viscosity 1.10 cSt) is mixed with 2.25g (0.50% by weight) of PANA (viscosity 1.10 cSt) at 71.1°C, and then the mixture of BHT and PANA is mixed with the mixture of Trisun 90, PAO 4, Indopl HI500, Irgalube 349. Sarkosyl O, and Irgamet 39 at 60°C. This formula has a viscosity at 40°C of 31.92 cSt and a viscosity at 100°C of 7.0 cSt and a viscosity index of 193. Another example is as follows: 1691.7g (50.5% by weight) of Trisun 90 (viscosity of 39.70 cSt) is mixed with 1507.5g (45% by weight) of PAO 4 (viscosity of 16.90 cSt) at 54.4°C. The mixture of Trisun 90 and PAO 4 is then mixed with 93.80g (2.80% by weight) of Indopl HI500 (viscosity of 100000.00 cSt) at 57.2°C. The mixture of Trisun 90, PAO 4, and Indopl HI500 is then mixed with 16.75g (0.50% by weight) of Irgalube 349 (viscosity of 1.10 cSt), 3.35g (0.10 16.75g (0.50% by weight) of BHT (viscosity of 1.10 cSt) is mixed with 16.75g (0.50% by weight) of PANA (viscosity of 1.10 cSt) at 71.1°C, and then the BHT and PANA mixture is mixed with the mixture of Trisun 90, PAO 4, Indopl HI 500, Irgalube 349, Sarkosyl O, and Irgamet 39 at 60°C. This formula has a viscosity at 40°C of 31.60 cSt. The test results above show better results than previous compositions. Except in the examples shown or where otherwise indicated, all numbers expressing quantities of ingredients, reaction conditions, and so forth used in the specification and claims may be understood as being modified in all examples by the term "around." Consequently, unless otherwise indicated, the numerical parameters determined in the specification and attached claims are approximations that may vary depending on the desired and sought properties to be obtained by the present invention. Much less, and not as an attempt to limit the application of the doctrine of equivalents to the space of the claims, each numerical parameter should at least be interpreted in the clear significant digits reported and applying ordinary rounding techniques. Although the scales and numerical parameters that determine the large scope of the invention are approximations, the numerical values ​​determined in the specific examples are reported as precisely as possible. Every numerical value, however, contains inherent errors determined by the standard deviation found in their respective tested measurements. The examples above were described solely for illustrative purposes and The invention is not intended to restrict the scope or embodiments of the invention. illustrated also in reference to the claims that follow this one.

Claims

CLAIMS 1. Food-grade lubricant composition CHARACTERIZED in that it comprises: a) at least one triglyceride oil; b) at least one polyalphaolefin; and c) at least one antioxidant.

2. The composition according to claim 1 is characterized in that at least one triglyceride oil is selected from the group consisting of: natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil and mixtures thereof, and the composition also comprises: at least one food-grade oil selected from the group consisting of: synthetic ester, white petroleum oil, hydrocracked petroleum oil and mixtures thereof.

3. Composition according to claim 2, is CHARACTERIZED in that the vegetable oil is selected from the group consisting of: sunflower oil, canola oil, soybean oil, castor oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil and mixtures thereof.

4. The composition according to claim 2 is characterized in that vegetable oil is present in an average of around 10% to around 90% of the weight.

5. The composition according to claim 4 is characterized by the fact that vegetable oil is present in an average of around 30% to around 70% of the weight.

6. The composition according to claim 5 is characterized in that vegetable oil is present in an average of around 40% to around 60% of the weight.

7. The composition according to claim 1 is characterized in that the polyalphaolefin is selected from the group comprising PAO02, PAO04, PAO06, PAO08, PAO092, PAO10, PAO40, PAO100 and mixtures thereof.

8. Composition according to claim 1, is characterized by The fact that polyalphaolefin is present in an average of around 10% of the weight of... I take 90% of my weight.

9. The composition according to claim 8 is characterized by the fact that polyalphaolefin is present in an average of around 30% of the weight of the product. I take 70% of my weight...

10. Composition according to claim 9, is CHARACTERIZED because polyalphaolefin is present in an average of around 40% of the weight of I take 60% of my weight.

11. Composition according to claim 1, is characterized in that the antioxidant is selected from the group consisting of: hydroxytoluene butyrate, phenyl-α-naphthylamine and mixtures thereof.

12. Composition according to claim 1, is CHARACTERIZED in that the antioxidant is present in an average of around 0.01% to around 5.0% of the weight.

13. The composition according to claim 12 is characterized in that the antioxidant is present in an average of approximately 0.25% to approximately 1.5% of the weight.

14. Composition according to claim 13, is CHARACTERIZED in that the antioxidant is present in an average of around 0.5% to around 1.0% of the weight.

15. The composition according to claim 1 is characterized by having an RBOT value greater than 200 minutes.

16. Composition according to claim 2, is CHARACTERIZED in that it also comprises at least one additive chosen from the group consisting of: anti-corrosion inhibitors, rust / corrosion inhibitors, spot inhibitors, viscosity improvers, adhesives, metal deactivators, extreme pressure (EP) additives, friction modifiers, foam inhibitors and demulsifiers.

17. Composition according to claim 2, is CHARACTERIZED because the genetically modified oil has an oleic acid to linoleic acid fraction in a ratio of around 2 to around 90. 3 / 5 18. Composition according to claim 1, *and *CHARACTERIZED by the fact that the triglyceride oil has the formula THE 11 ) CH2-OC-R 1 THE CH-OC-R 2 THE 11 3 CH2-OC-R 3 Where R', R 2 and R 3 These are aliphatic hydrocarbyl groups that contain around 7 to around 23 carbon atoms.

19. Composition according to claim 18, CHARACTERIZED in that the triglyceride has a monounsaturated character of at least 60 percent.

20. Composition according to claim 19, CHARACTERIZED in that the triglyceride has a monounsaturated character of at least 70 percent.

21. Composition according to claim 20, CHARACTERIZED in that the triglyceride has a monounsaturated character of at least 80 percent.

22. Method for preparing a food-grade lubricant composition, CHARACTERIZED in that it comprises the following steps: a) providing at least one triglyceride oil b) providing at least one polyalpha olefin; c) providing at least one antioxidant; and d) mixing the oil, the olefin and the antioxidant to form the composition.

23. The method according to claim 22 is characterized in that the triglyceride oil is selected from the group consisting of: natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil and mixtures thereof, and the method also comprises the step of: (e) providing at least one food-grade oil selected from the group consisting of: synthetic ester, white petroleum oil, hydrocracked petroleum oil and mixtures thereof.

24. The method according to claim 23 is characterized in that the vegetable oil is selected from the group consisting of: sunflower oil, canola oil, soybean oil, castor oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil, and mixtures thereof.

25. Method according to claim 22, CHARACTERIZED in that the polyalphaolefin is selected from the group comprising PAO02, PAO04, PAO06, PAO08, PAO092, PAO00, PAO40, PAO000 and mixtures thereof.

26. The method according to claim 22 is characterized in that the antioxidant is selected from the group consisting of: hydroxytoluene butyrate, phenyl-α-naphthylamine and mixtures thereof.

27. The method according to claim 22 is characterized in that the vegetable oil is present in an average of around 10% to around 90% of the weight.

28. The method according to claim 22 is characterized in that the polyalphaolefin is present in an average of around 10% to around 90% of the weight.

29. The method according to claim 22 is characterized in that the antioxidant is present in an average of around 0.01% to around 5.0% of the weight.

30. Method according to claim 22, CHARACTERIZED in that the composition can be used as a hydraulic oil, circulating oil, drip oil, general purpose oil, grease-based oil, cable oil, chain oil, reel oil, gear oil and compressor oil.

31. The method for lubricating an industrial food processing mechanical device is CHARACTERIZED by the fact that the method comprises the following steps: Lubrication of the apparatus with a composition comprising: at least one vegetable oil selected from the group consisting of natural vegetable oil, synthetic vegetable oil, genetically modified vegetable oil and mixtures thereof; at least one polyalpha olefin; and at least one antioxidant.

32. The method according to claim 31 is characterized in that the composition also comprises at least one food-grade oil selected from the group consisting of: synthetic ester, white petroleum oil, hydrocracked petroleum oil, and mixtures thereof. • ••• ©•••••••• • • • ••••• • • ••• SUMMARY "Composition of food-grade lubricant and method of preparation." The present invention describes an improved food-grade lubricant used as hydraulic oil, circulating oil, drip oil, general-purpose oil, grease-based oil, cable oil, chain oil, reel oil, and compressor oil for equipment in the food service industry. The lubricant comprises at least one vegetable oil, at least one polyalphaolefin, and at least one antioxidant. The lubricant has improved properties when subjected to thermal and mechanical stresses.