Lubricants Glossary for food grade Lubricants, Oils & Greases

Below is a list of some of the terms used with food grade lubricants.

Ageing resistance: The resistance against ageing which might occur due to oxidation, overheating, the presence of certain metals like copper and lead, light etc. The resistance to ageing can be improved by certain additives (e.g. antioxidants).

Binder: An alternative term for non-volatile medium or vehicle and refers to the material which forms the varnish film and which in a bonded coating binds the particles of solids (solid lubricants) together.

Bleed: The separation of a liquid lubricant from a grease.

Boundary Lubrication: A state of lubrication in which the bearing surfaces are not completely separated by a film of lubricant.

Co-efficient of Friction: Ratio of frictional force between two surfaces sliding across one another to the force that is perpendicular to the surfaces.

Complex Grease: Grease thickened with a combination of a soap of a long chain and a salt of a short chain organic acid.

Consistency: The hardness of a lubricating grease, also plasticity, ductility, elasticity. It is the capability of a grease to resist a deforming energy.

Density: The density is the mass of a substance in grams in relation to its volume in cm3.

Density = Mass / Volume = (Grams) / cm3

e.g. the density 0.900 g/cm3 means that 1000 cm3 (1 Litre) of this oil weighs 900 grams.

DN-Value: The measure of the bearing speed; the average diameter of a bearing (D) in mm multiplied by the rotations (N) per minute.

Drop Point: The dropping point of a grease is that temperature at which grease passes from a semi-solid to a liquid state. It is a qualitive indication of the heat resistance of a grease. The dropping point temperature is determined when the first drop of grease falls through the hole in the bottom of a cup during temperature increase.

Flash Point: The flash point is the lowest temperature at which inflammable vapours are formed on the surface of the oil being tested which will ignite in the presence of a flame.

Food Grade: Food Grade Lubricants are all about experience in testing. Unlike Industrial products, where additives can be sourced and included within lubricants to bolster performance, food grade lubricants can only be improved by research, development, and constant testing.

Fretting Corrosion: Frictional wear which results from oscillations with very low amplitude and high frequency. Usually the very small iron wear particles react with oxygen to rust which finally results in seizing. Another aspect of fretting corrosion is the rapid fatigue of the steel, a fact which can easily lead to breaking. (Fretting corrosion can most effectively be prevented by the separation of both metals partners, e.g. by means of solid lubricants).

Friction: Resistance against sliding of two surfaces against one another.

Graphite: A type of elemental carbon. It has lubricating properties either by itself or as a component in lubricants.

Grease: A solid to semi-fluid product of a dispersion of a thickening agent in a liquid lubricant. Other ingredients imparting special properties may be included.

Hydrodynamic Lubrication: The state of lubrication in which the bearing surfaces are completely separated by a film of lubricant, thus preventing contact between the surfaces.

Inhibitor: An additive used to control some undesirable characteristics in greases, oils or fuels.

JAX Micronox® Technology is a groundbreaking advance in food-grade technology developed with unsurpassed performance in preserving and protecting food-grade lubricants from microbial contamination in meat and poultry plants worldwide.

Load Carrying Capacity: A measure of the relative ability of a lubricant to prevent wear under applied loads.

Lubricant: Medium to reduce the friction between two surfaces sliding against one another.

Molybdenum Disulphide (MoS2): Often abbreviated as MOLY. A black, lustrous powder that has a very low co-efficient of friction and serves as a dry film lubricant in certain high temperatures and high vacuum applications.

Oxidation resistance: The resistance of hydrocarbons in a lubricant to react with oxygen.

Penetration: The measure which indicates the softness or hardness of a grease. The depth of penetration of a standardized cone in a grease sample is measured. (The higher the penetration, the softer the grease).

Silicones: Synthetic polymer with good temperature and oxidation resistance. Also used as base oils for high and low temperature specialty lubricants.

Solid Lubricants: Solid substances which are applied between sliding surfaces to reduce friction and wear and prevent scoring.

Suspension: A uniform dispersion of the fine particles of a solid in a liquid which does not dissolve them.

Synthetic Oils: Synthesized oil in contrast to mineral oils. Synthetic oils usually have a good viscosity – temperature behaviour, low tendency to carbonize, low freezing point, high temperature stability and good chemical resistance.

Thickener: Thickeners usually are metal soaps (soap thickened) but can also be organic or inorganic thickening agents (not soap thickened such as silica, bentone, urea, PTFE, etc).

Tribology: The science of scientific research and technical application of the relation between friction, wear and lubrication, including the use of lubricants.

Viscosity: A measure of the thickness of a fluid.

Worked Penetration: Under mechanical shear lubricating greases often change their consistency. Therefore it is more reasonable to indicate the worked penetration. The worked penetration is the consistency of a worked grease.