US20090298731A1

US20090298731A1 - Method of Lubricating Food Processing Equipment and Related Food Grade, High Temperature Lubricants and Compositions

Info

Publication number: US20090298731A1
Application number: US12/477,795
Authority: US
Inventors: Tyler Housel; Rocco Burgo
Original assignee: Inolex Investment Corp
Current assignee: Zschimmer & Schwarz Inc
Priority date: 2008-06-03
Filing date: 2009-06-03
Publication date: 2009-12-03
Also published as: CA2726988A1; US11286442B2; CA2726988C; EP2318492A4; EP2318492A1; WO2009149198A1; US20200299606A1

Abstract

Methods of lubricating food processing equipment that include applying a food grade, high temperature lubricant composition to the food processing equipment are described. The composition includes a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid. Also described are methods of preparing a food grade, high temperature composition comprising reacting at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid. The composition may be a lubricant composition. Additionally, the invention provides a food grade, high temperature lubricant composition comprising a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid.

Description

CROSS REFERENCE TO RELATED APPLICATION

This application claims priority under 35 U.S.C. §119(e) to pending U.S. Provisional Patent Application No. 61/058,493, filed Jun. 3, 2008, the contents of which are incorporated herein by reference.

BACKGROUND OF THE INVENTION

Food processing includes various heating steps such as cooking, baking, boiling, roasting, braising, sterilizing, drying, broiling, steaming, and frying. Industrial equipment is often used to mix, stir, convey, carry, form, sort, press, chop, cut, fold, flip, package, or in other ways to handle the food ingredients as they go through the heating steps. The food ingredients can reach temperatures of 300° C. or higher for one or more hours. Often food processing equipment is subject to the same or higher temperatures, and will be subjected to thousands of heat cycles per year, requiring lubricants with sustained high temperature performance.
Lubricants are necessary for moving parts in food processing equipment, including those subject to high temperatures. To provide adequate lubrication throughout the processes, a liquid film of lubricant must remain between metal parts in rubbing, sliding or rolling contact. Therefore, the lubricant cannot evaporate or solidify at the peak processing temperature. Lubricants that can maintain their structure under extremes of temperature are useful and essential in many commercial, domestic and industrial food processing applications.
Often, however, the conventional lubricants degrade and become ineffective. The primary mechanisms for degradation at these high temperatures are oxidative and/or thermal breakdown, and polymerization. Breakdown, in which scission of the lubricant molecule occurs, leads to the formation of lower molecular weight volatile compounds. Evaporation of these compounds can cause changes in viscosity, oil loss, and the production of excessive smoke. This can lead to poor lubrication, higher cost, reduced cleanliness of the plant, poor product quality, and higher exposure to organic compounds. Polymerization leads to formation of insoluble gums and varnishes that can build up in the work environment. Cleaning these deposits requires an increase in maintenance and generates chemical waste materials for disposal. Further, production time is lost as machinery is taken out of service for cleaning.
Generally, current high temperature lubrication methods consist of dry lubrication technology such as the application of suspensions of graphite in a volatile solvent, and liquid lubrication through the use of more thermally stable organic lubricants. In dry lubrication, graphite typically builds up over time, resulting in a loss of lubrication, and requiring significant time, work and lost production to clean the deposits. Although this method is still employed, liquid lubrication technology has become preferred.
Industrial lubricants generally employ different base oils depending on the severity of the application. Lower temperature lubricants generally use base oils consisting of hydrocarbons or vegetable- or animal-based esters, or mixtures thereof. Synthetic esters, particularly those based on neopolyol chemistry, provide significantly better oxidative and thermal stability. For industrial applications, neopolyol esters are the preferred base oil when the lubricant must perform for longer times at higher temperatures. Unfortunately, the neopolyol synthetic esters have not historically been approved for food processing applications as none has been identified as a food grade lubricant.
Because lubricants are used in environments where food is processed and packaged, toxicity and safety of the material is of paramount concern. Most industrialized countries, including the United States, regulate these materials to ensure the safety of food products. In the United States for example, these substances are regulated as “food additives” in recognition of the fact that the substances may be incidentally incorporated into foodstuffs during the manufacturing process.
For use as a lubricant approved for incidental contact with food, the lubricant must only contain substances that are: (i) generally recognized as safe (GRAS) for use in food, (ii) specifically identified in the FDA regulations as being safe, or (iii) approved or sanctioned by the FDA prior to use. See, 21 C.F.R. 178.3570 (2007), the contents of which are incorporated herein by reference. If a lubricant meets these criteria, it may be used in lubricating applications where it may incidentally contact food.
NSF International (website nsf.org) maintains uniform standards for products such as incidental food additives and lubricants and its ratings are relied upon throughout the world by processers. If the FDA criteria listed above are met for a given substance, NSF International grants the lubricant composition a rating of Hi, indicating that the substance is a lubricant suitable for food contact.
Many lubricants based on mineral oils, synthetic hydrocarbon oils or vegetable oils have an NSF International H1 ranking. These base fluids have relatively poor performance at high temperatures, either because of inadequate viscosity, excessive evaporation or formation of solid, non-lubricious deposits. Therefore, a need exists for a lubricant formulation with superior high temperature fluidity that can be used to lubricate food processing machinery that is routinely exposed to high temperatures and which is safe for food contact.

BRIEF SUMMARY OF THE INVENTION

The invention provides methods of lubricating food processing equipment that include applying a food grade, high temperature lubricant composition to the food processing equipment. The composition comprises a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid.
Also provided are methods of preparing a food grade, high temperature composition comprising reacting at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid. The composition may be a lubricant composition.
Additionally, the invention provides a food grade, high temperature lubricant composition comprising a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid.

DETAILED DESCRIPTION OF THE INVENTION

The invention provides (i) methods of lubricating food processing equipment using a food grade, high temperature lubricant composition, (ii) methods of preparing a food grade, high temperature composition that may be a lubricant, and (iii) a food grade, high temperature lubricant composition for use on food processing equipment. Each incorporates a base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid. The process, lubricant compositions, and methods have in common a high temperature, food grade composition that exhibits desirable viscosity, viscosity-temperature behavior, oxidation resistance, flash point, anti-wear behavior, and friction reduction when used in food processing applications and is sufficiently safe to be considered food grade and/or achieve an HI rating under the NSF International system.
Methods of processing foods using processing equipment that has been lubricated with a high temperature, food grade lubricant composition that includes a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid are also disclosed.
By “food grade” it is meant a composition or lubricant that meets the criteria set forth by the United States Food and Drug Administration for foods additives and/or lubricants with incidental food contact, for example, as set out in 37 C.F.R. §178.3570 (2007), the contents of which are incorporated herein by reference, and/or which meet the criteria to achieve an “H1” classification from NSF International or an equivalent rating or classification from a counterpart standards setting body.
By “high temperature” lubricant it is meant compositions that can be exposed to temperatures of about 250° C. to 300° C. or greater for short duration exposure of less than one minute to exposures of several weeks without undergoing substantial degradation, such as oxidative breakdown, thermal breakdown and/or polymerization.
The invention provides a food grade, high temperature composition that can be used in and around food processing and preparing activities and incorporated incidentally into processed foods.
The composition includes a polyol polyester base oil (“base oil”) that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid. Properties of these polyol polyesters such as viscosity, viscosity-temperature behavior, oxidation resistance, evaporation loss, hydrolytic stability, and flash point can be modified by selection of the polyol and monocarboxylic acids used to prepare the base oil, and/or by the manufacturing process employed. One of ordinary skill in the art may make such modifications as desired, depending on the end use of the product.
The neopentyl polyhydric polyol may have any suitable number of hydroxyl groups. It may be preferred that the neopentyl polyhydric polyol has about 3 to about 12 or about 4 to about 8 hydroxyl groups. Commercially available polyols of this type are, for example, trimethylolpropane, trimethylolethane, pentaerythritol, dipentaerythritol, tripentaerythritol, and tetrapentaerythritol. Preferred polyols may be dipentaerythritol, monopentaerythritol and trimethylolpropane or combinations thereof, although tripentaerythritol, and tetrapentaerythritol may be utilized.
The selected neopentyl polyhydric alcohol is reacted with at least one monocarboxylic acid. More than one may be combined; it may be desirable that at least two, three, four, or five monocarboxylic acids are used. Each monocarboxylic acid may have a structure different from the other(s), differing either in type and/or number of chemical constituents that make up the structure or in the arrangement of the constituents relative to one another (e.g., branched chains versus straight chains). The monocarboxylic acid(s) may be straight chain (linear) or branched chain (or any combination of these). It may be preferred that the monocarboxylic acid(s) (branched or straight chain) contain about 2 to about 20 carbon atoms, about 5 to about 12 carbon atoms, or about 5 to about 10 carbon atoms. In some circumstances, shorter chain length linear carboxylic acids may be preferred because thermal stability may decrease as carbon chain length increases.
Examples of linear monocarboxylic acids that may be used include pentanoic acid, decanoic acid, hexanoic acid, heptanoic acid, octanoic acid and nonanoic acid. Branched chain monocarboxylic acids may also be used, either alone or in combination with the linear or straight chained monocarboxylic acids. For example, one may increase the amount of branched chain monocarboxylic acids to modify (raise) the viscosity of the end composition. Branched chain monocarboxylic acids that may be suitable include, without limitation, 2-ethylhexanoic acid and 3,5,5-trimethylhexanoic acid (isononanoic acid).
In an embodiment, the base oil is prepared from the reaction of at least one neopentyl polyhydric alcohol that includes dipentaerythritol and at least one monocarboxylic acid that is pentanoic acid, heptanoic acid, 3,5,5-trimethyl hexanoic acid and/or any combination of these.
In addition to the base oil described above, the composition may include one or more additional additives to modify the thermal, chemical, aesthetic, or other properties of the composition. Any additive may be used as long as the nature of the substance, and/or the amount used does not substantially affect the food grade status of the finished composition. For example, any additive that meets the FDA criteria set out in its regulations as a food additive that is safe for incidental contact with food may be used. Thus, all GRAS foodstuff and food additive materials and materials rated H1 or HX-1 by NSF International may be included, as well as those materials specifically set forth by the FDA as safe for use in food or as food additives (direct or incidental contact) including: aluminum stearoyl benzoyl hydroxide; N,N-Bis(2-ethylhexyl)-ar-methyl-1H-benzotriazole-1-methanamine; BHT; BAH, alpha-butyl-omega-hydroxypoly(oxyethylene)poly(oxypropylene produced by random condensation of a 1:1 mixture by weight of ethylene oxide and propylene oxide with butanol; castor oil; alpha-butyl-omega-hydroxypoly(oxyethylene)poly(oxypropylene); dialkyldimethylammonium aluminum; dimethylpolysiloxane; di(n-octyl)phosphate; disodium decanedioate; disodium EDTA; ethoxylated resin phosphate ester mixtures consisting of: poly(methylene-p-tert-butyl-phenoxy)poly-(oxyethylene) mixture of dihydrogen phosphate and monohydrogen phosphate esters, poly(methylene-p-nonylphenoxy)poly(oxyethylene) mixture of dihydrogen phosphate and monohydrogen phosphate esters and n-tridecyl alcohol mixture of dihydrogen phosphate and monohydrogen phosphate esters; fatty acids derived from animal or vegetable sources, and the hydrogenated forms of such fatty acids; 2-(8-Heptadecenyl)-4,5-dihydro-1H-imidazole-1-ethanol; hexamethylenebis(3,5-di-tert-butyl-4-hydroxyhydrocinnamate)1; alpha-hydro-omega-hydroxypoly(oxyethylene)poly(oxypropylene); 1 2-hydroxystearic acid; isopropyl oleate; magnesium ricinoleate; mineral oils; petrolatum; N-methyl-N-(1-oxo-9-octadecenyl)glycine; N-phenylbenzenamine; phenyl-alpha-and/or phenyl-beta-naphthylamine; phosphoric acid, mono- and dihexyl esters, compounds with tetramethylnonylamines and alkylamines; phosphoric acid, mono- and diisooctyl esters, reacted with tert-alkyl and (C—C) primary amines; phosphorothioic acid, O,O,O-triphenyl ester, tert-butyl derivatives; polyurea; polybutene; polyethylene; polyisobutylene; sodium nitrite; tetrakis[methylene(3,5-di-tert-butyl-4-hydroxyhydro-cinnamate)]methane; thiodiethylenebis(3,5-di-tert-butyl-4-hydroxyhydrocinnamate); tri[2(or 4)-C-branched alkylphenyl]phosphorothioate; triphenyl phosphorothionate; tris(2,4-di-tert-butylphenyl)phosphate; thiodiethylenebis(3,5-di-tert-butyl-4-hydroxy-hydro-cinnamate; and zinc sulfide.
Suitable optional additives may include aesthetic/organoleptic agents, one or more antioxidants (or an antioxidant system), rheology modifiers, metal passivating agents, dry lubricants (such as graphite), other liquid lubricants, lubricating property modifiers (additives for improving one or more lubricating properties) and combinations of one or more of these additives.
Aesthetic/organoleptic agents include any that modify the taste, smell, color, or other aesthetic or organoleptic qualities of the composition, including agents that disguise or reduce the perception of undesirable qualities and agents which may serve as indicators, e.g., an agent that turns color or hue to indicate that the lubricant composition must be replaced. Examples include colorants, fragrances, flavorants, and odor reducers.
Additives that act as antioxidants may be any capable of slowing or preventing the oxidation of one or more components in the composition. Suitable antioxidants may include, but are not limited to, diaromatic amines, phenolics, thiophenolics, phosphites and combinations thereof. Commercial examples include:

- (i) IRGANOX® 1010 (benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester, CAS number [6683-19-8]);
- (ii) IRGANOX® L06 (alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine, CAS number [68259-36-9]);
- (iii) IRGANOX® L01 (di-octylated diphenylamine),
- (iv) IRGANOX® L57 (a mixture of alkylated diphenylamines);
- (v) IRGANOX® L150 (a mixture of aminic and high molecular weight phenolic antioxidants);
- (vi) IRGANOX® L64 (a mixture of mono- and dialkyl butyl/octyl diphenylamines);
- (vii) IRGANOX® 1035 (a mixture containing thiodiethylene bis (3,5-di-tert-butyl-4-hydroxyhydrocinnamate);
- (viii) IRGANOX® L101 (a mixture containing tetrakis [methylene-3-(3,5-di-t-butyl-4-hydroxyphenyl) propionato]methane);
- (ix) IRGANOX® L109 (benzenepropanoic acid, 3,5-bis(1,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester, CAS number [35074-77-2]);
- (x) IRGANOX® 1L115 (benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,thiodi-2,1-ethanediyl ester, CAS number [41484-35-9]);
- (xi) IRGANOX® E201 (liquid dl-alpha tocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-, CAS number [10191-41-0]); and
- (xii) IRGAFOS® 168 (a mixture containing tris(2,4-di-tert-butylphenyl)phosphate); all from Ciba Specialty Chemicals, Basel, Switzerland.

Also included may be the antioxidants:

- (i) ADDITIN® RC7130 (N-phenyl-1-naphthyl amine, CAS number [90-30-2]) from Rhein Chemie Corporation, Chardon, Ohio);
- (ii) NA-LUBE® AO142 (a liquid diphenylamine-based antioxidant) (from King Industries, Norwalk, Conn., United States);
- (iii) VANLUBE® 961 (mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene, CAS number [184378-08-3]); and
- (iv) VANLUBE® PCX (a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene); each from R. T. Vanderbilt, Norwalk, Conn., United States.

Each antioxidant may be included in the composition alone, or one or more of the antioxidants can be combined into an antioxidant system. The antioxidant(s) may be present in any desired amount as long as the amounts and/or type of antioxidants selected do not substantially affect the food grade property of the composition. In some embodiments, the antioxidant system preferably includes at least three antioxidants, at least four or at least five antioxidants. Additionally, the antioxidant system may include other substances that function to stabilize or otherwise maintain the antioxidant(s). In a preferred embodiment, the antioxidant system (e.g., sum total of all) is present at a level of about 0.5% to about 4% by weight of the final composition or alternatively about 1% to about 5% by weight of the composition.
In an embodiment, the composition contains an antioxidant system containing at least three, at least four or at least five antioxidants chosen from: (a) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester (CAS number [6683-19-8]); (b) alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine (CAS number [68259-36-9]); (c) benzenepropanoic acid, 3,5-bis(l,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester (CAS number [35074-77-2]); (d) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,thiodi-2, 1-ethanediyl ester (CAS number [41484-35-9]); (e) a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene; (f) N-phenyl-1-naphthyl amine (CAS number [90-30-2]); (g) a liquid diphenylamine-based antioxidant) and (h) mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene (CAS number [184378-08-3]); and (i) liquid dl-alpha tocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-(CAS number [10191-41-0]). In an embodiment, the antioxidants (a) to (h) (i.e., all but the tocopherol), above, if selected to be included in the system, may be present independently in an amount of about 0.1 weight % to about 0.5 weight %, each.
One or more additives that serve as rheology modifiers, such as grease thickeners, food grade greases, and rheologically modified oils may be included. Suitable rheological modifier can include additives that are used to improve the adhesion of the lubricant to metal parts, or impart some rheological advantage to the lubricant. Some commercial examples are BARAGEL® 3000, BENTONE® 34, NYKON® 77 (from Elementis Specialties Hightstown, N.J., United States), FLUORO® FG, MICROFLON® 1433FG, MICROFLON® 1437FG, (from Shamrock Technologies, Newark, N.J., United States), V-421, V-422, V-425, V-498, V-584 (Functional Products), TPC® Polyisobutylene 1105 and other grades (from Texas Petrochemicals, Houston, Tex., United States), Fumed Silica HDK®H15, HDK®18, HDK®T40 (from Wacker Chemical Corporation, Adrian, Mich., United States), Boron Nitride Powder Grade AC6003 and other BN grades (from Momentive Performance Materials, Strongville, Ohio, United States), Tackifier FG, Calciplex FG 1605, FG 1606, FG1607, FG1608 (OMG), INSTA-GREASE® and Tri-XL-LV® (from Chattem Chemicals, Chattanooga, Tenn., United States).
The selected rheology modifiers may be present in any amount; in an embodiment it is preferred that the rheology modifier is present in an amount of about 0.2% to about 20%, or to about 60% by weight of the total composition or about 4% to about 11% of the total composition.
In some embodiments, the composition may include one or more metal passivating agents (“MPA”). Any substance that renders a metal less active may be incorporated into the composition as an MPA and can include corrosion inhibitors, metal deactivators, or ion sequesterants. The MPA can include but is not limited to triazoles, imidazolines, sarcosines, benzotriazole derivatives, and amine phosphates. Commercial examples include IRGAMET® 39, IRGACOR® DSS G, Amine O, SARKOSYL® O (Ciba), COBRATEC® 122 (PMC Specialties, Cincinnati, Ohio, United States), CUVAN® 303, VANLUBE® 9123 (Vanderbilt), CI-426, CI-426EP, CI-429 and CI-498 (from Functional Products, Macedonia, Ohio, United States)
Any amount of MPA may be included. In one embodiment, the MPA is present in an amount of about 0.01% to about 5% by weight of the final composition or, for example, the MPA is present in an amount of about 0.05% to about 1% by weight of the final composition or less than 1% of the total composition by weight.
The composition may include one or more lubricating property modifier, i.e., any agent for improving lubricity. The modifier may include pressure/antiwear agents and friction modifiers. At least one such modifier may be present, for example, in an amount of about 0.05% to about 3% by weight of the final composition. In a preferred embodiment, the modifier is present at a level from about 0.1%to about 2% by weight of the final composition. The modifier may include but is not limited to amines, amine phosphates, phosphates, thiophosphates, phosphorothionates and combinations thereof. Commercial examples include IRGALUBE® TPPT, IRGALUBE® 232, IRGALUBE® 349, IRGALUBE® 211 (Ciba), and ADDITIN® RC3760 Liq 396D (Rhein Chemie), FRIC-SHUN® FG 1505 and FG 1506 (from OMG Americas, Westlake, Ohio), NA-LUBE® KR-015FG (King), LUBEBOND® (from Nowear Technologies, Scottsdale, Ariz., United States), FLUORO(® FG (from Shamrock Technologies, Newark, N.J., United States), SYNALOX® 40-D series Lubricants (from Dow Chemical Company, Midland, Mich., United States), ACHESON® FGA 1820 and ACHESON® FGA 1810 (from Acheson Colloids, Port Huron, Mich., United States). The modifier may be present in an amount of about 1% or less by weight of the total composition.
Any or all of these additives may be present in the composition as long as the additive, either individually or combined, does not substantially affect the food grade properties of the composition, e.g., it does not render a composition deemed to be food grade under the FDA regulations and/or the NSF International rating system to be a non-food grade composition. In some embodiments, one may select and combine the additives to optimize the high temperature performance of the finished lubricant or composition. It may be preferred that the composition contains mixtures of three or more additives or up to about five additives.
The kinematic viscosity and/or the flash point of the composition will vary, as is understood by a person of skill in the art, depending on the specific ingredients used in the composition. However, in an embodiment, the composition has a kinematic viscosity at 40° C. of about 60 to about 400 centistokes and/or a flash point of at least about 270° C.
Food processing equipment may be treated with the food grade, high temperature lubricant composition of the invention. Such equipment can include any used to cook, prepare, process, or package any food or any element that comes in direct contact with food, including, for example, beverages, baked goods, dairy products, pre-prepared frozen or shelf stable foods, canned foods, packed meats, vegetables, fruits, and pastas, processed nuts, candies or other confections. Such equipment may include, for example, devices and machinery used in processes of cooking, baking, boiling, roasting, braising, sterilizing, drying, broiling, steaming, and frying, chopping, mixing, stirring, conveying, pressing, carrying, forming, sorting, cutting, folding, flipping, packaging, or handling the food ingredients under heat. Examples include ovens, conveyor belts, mixers, tanks, vats, grills, heated surfaces, presses, molds, pans, pots, curd presses, fermentation tanks, food handling implements and utensils, sorters, fruit washers, dishwashers, and the like. Additionally, the equipment to which the lubricant is applied may be any that is used to process products placed in close contact with mammalian tissues, even though the products are necessarily ingested. For example, such equipment may include equipment used in the manufacture of pharmaceuticals, vitamins, contact lenses, dermal patches, soaps, shampoos, oral care products, medical devices, bandages, diapers, medical implements and the like.
The food grade, high temperature lubricant may be applied to the equipment by any means. In an embodiment the application of the composition to the equipment may include spraying, dipping, brushing, wiping, sponging, flushing or irrigating. The application may be accomplished manually or may be an automated process.

EXAMPLES

In each of the examples included herein, kinematic viscosity was tested using ASTM official method number D-445-97 (1997) (ASTM International, West Conshohocken, Pa., United States), viscosity index (VI) was determined using ASTM D-2270, flash point was determined using ASTM D-92, and evaporation loss using ASTM D-972. Frictional and antiwear properties were determined using the four-ball method under ASTM D-4172 and the Falex method under ASTM D-2670. Oxidation resistance was measured under ASTM D-4636 and ASTM D-2272. The contents of each of these ASTMs are available from ASTM International, West Conshohoken, Pa., United States and are well known to a person of skill in the art.
Other test methods used were the “hot plate test” and the “oven pan test”. These tests allow for rapid screening of additive systems and show distinct differences in evaporation loss and deposit formation at high temperature.

Hot Plate Test

Data for the hot plate test results were collected as follows: 1±0.05 grams of each sample is weighed into an aluminum dish and subsequently placed on a hot plate for 15 minutes at a heat setting of 6.25. The sample is reweighed to determine evaporative weight loss, and the level of deposits is visually ranked on a scale of 1 (no deposits) through 10 (very heavy deposits). Finally, each aluminum dish is held at an angle of 105 degrees from the horizontal, and the sample is allowed to drain for 10 minutes. The pan is weighed again to determine the residue in the pan and (by difference) the amount of liquid that flowed out (liquid fraction). Each sample is tested at least twice and averages are reported. A good high temperature lubricant will have low weight loss, deposits and residue. The major proportion of a good lubricant will be recorded as the liquid fraction.

Oven Pan Test

Data for the oven plan test results were collected as follows:
The oven pan test is similar to the hot plate test, but it uses a forced air oven to heat the samples. Twelve lubricant samples are covered and placed in the oven together. The test typically runs for 4 to 24 hours at 260° C. although other times and temperatures can also be used. In the oven pan test, the initial sample weight is 2±0.05 grams.

Example 1

Preparation of Base Oil

A synthetic neopolyol ester base oil was prepared by combining the materials of Table 2 in a batch reactor fitted with a mechanical stirrer, inert gas sparge, vapor column, condenser, and distillate receiver to form a reaction mixture.

	TABLE 1

	Reaction Material	Amount (gms)

	dipentaerythritol	798
	pentanoic acid	410
	heptanoic acid	1642
	3,5,5 trimethylhexanoic acid	651

Pressure in the reactor was controlled by attaching a vacuum pump to the system. To the reaction mixture, about 0.5 parts per 100 parts (pphp) activated charcoal, 0.005 pphp sodium hypophosphite and 0.01 pphp of a tin based catalyst were added. The mixture was heated to from about 180° C. to about 250° C. Pressure was slowly reduced until sufficient conversion was obtained. The crude ester was further purified by steam distillation and filtration. The result was a light yellow liquid possessing the following properties (Table 2):

TABLE 2

Property	Test Method Used	Result

Kinematic Viscosity @ 40° C., cSt	ASTM D-445	71
Kinematic Viscosity @ 100° C., cSt	ASTM D-445	10
Acid Value	ASTM D-3242	0.019
Flash Point, ° C.	ASTM D-92	289

Preparation of Base Oil

Example 2

A synthetic neopolyol ester base oil was prepared by combining the materials of Table 3 in a batch reactor fitted with a mechanical stirrer, inert gas sparge, vapor column, condenser, and distillate receiver to form a reaction mixture.

	TABLE 3

	Reaction Material	Amount (gms)

	Dipentaerythritol	412
	pentanoic acid	38
	heptanoic acid	38
	3,5,5 trimethylhexanoic acid	1613

Pressure in the reactor was controllable by attaching a vacuum pump to the system. To the reaction mixture, about 0.5 parts per 100 parts (pphp) activated charcoal, 0.005 pphp sodium hypophosphite and 0.01 pphp of a tin based catalyst were added and the mixture was heated to from about 180° C. to about 250° C. Pressure was slowly reduced until sufficient conversion was obtained. The crude ester was further purified by steam distillation and filtration. The result was a light yellow liquid possessing the following properties (Table 4):

TABLE 4

Property	Test Method	Result

Kinematic Viscosity@40° C., cSt	ASTM D-445	338
Kinematic Viscosity @ 100° C., cSt	ASTM D-445	23
Acid Value	ASTM D-3242	0.015
Flash Point, ° C.	ASTM D-92	307

Example 3

Stabilized Lubricant Examples

An experiment was designed and carried out to determine the relative benefits of five different food grade antioxidants in the base oils listed in examples above. The antioxidants included were Vanlube 961, IRGANOX® 1010, IRGANOX® L115, IRGANOX® E201 and Vanlube PCX. Base oils of examples 1 and 2 were blended to achieve a mixture having a 220 cst kinematic viscosity (at 40° C.), and then heated to 80-90° C. in a stirred vessel. Antioxidants were added and everything was mixed until a clear solution was obtained. The formulations of compositions 1-17 as well as the hot plate test results (15 minute duration) are shown below in Table 5.

TABLE 5

		IRGANOX ®	IRGANOX ®	IRGANOX ®	Vanlube	Weight	Liquid	Percent
Composition	Vanlube 961	1010	L115	E201	PCX	Loss	Fraction	Residue	Deposit

1	0.50	0.50	0.50	0.50	0.50	22.9%	59.5%	17.6%	4.0
2	—	0.50	0.50	0.50	—	24.1%	57.0%	18.9%	4.0
3	0.50	0.50	0.50	—	—	27.1%	53.6%	19.3%	4.5
4	0.50	0.50	—	0.50	—	27.8%	53.0%	19.2%	4.5
5	0.50	—	0.50	0.50	—	29.8%	49.4%	20.8%	4.5
6	0.50	0.50	—	—	0.50	32.5%	47.2%	20.3%	5.0
7	—	0.50	0.50	—	0.50	35.1%	43.2%	21.7%	5.0
8	0.25	0.25	0.25	0.25	0.25	36.0%	42.6%	21.4%	5.5
9	—	0.50	—	0.50	0.50	37.8%	40.6%	21.6%	5.5
10	—	—	0.50	0.50	0.50	39.6%	36.9%	23.5%	6.0
11	0.50	—	—	0.50	0.50	43.6%	33.5%	22.9%	6.5
12	0.50	—	0.50	—	0.50	44.0%	32.9%	23.1%	7.0
13	—	0.50	—	—	—	45.1%	31.0%	23.9%	6.5
14	0.50	—	—	—	—	45.9%	28.8%	25.3%	6.5
15	—	—	0.50	—	—	46.7%	26.0%	27.3%	7.5
16	—	—	—	0.50	—	47.6%	27.5%	24.9%	7.5
17	—	—	—	—	0.50	51.1%	22.7%	26.2%	8.0

This data demonstrates that formulations with one antioxidant perform at a level different from those containing at least three antioxidants.

Example 5

Preparation and Evaluation of a Lubricant Composition

A food grade, high temperature lubricant was prepared by mixing the ingredients in Table 6:

	TABLE 6

	Ingredient	Amount (gms)

	Base oil of Example 1	450
	Base oil of Example 2	1289
	IRGANOX ® L06	9
	VANLUBE ® 961	9
	IRGANOX ® 1010	9
	IRGANOX ® E201	18
	IRGANOX ® L115	9
	IRGALUBE ® 349	1.8
	IRGALUBE ® TPPT	3.6
	CUVAN ® 303 (corrosion	1.8
	inhibitor)

Two high performing, non-food grade high temperature lubricants were also evaluated as comparative examples: LEXOLUBE® POE 220HT OCL and LEXOLUBE® CPE 220 OCL, both from Inolex Chemical Company, Philadelphia, Pa. All three lubricants were evaluated and the test results are shown in Table 7.

TABLE 7

		Example 5	Lexolube ®	Lexolube ®
Property	Test Method	Lubricant	POE 220HT OCL	CPE-220 OCL

Kinematic Viscosity@40° C., cSt	ASTM D-445	227	226	236
Kinematic Viscosity @ 100° C.,	ASTM D-445	19	19	27
cSt
Flash Point, ° C.	ASTM D-92	321	308	310
Weight loss 4 hrs at 260° C.	Oven pan test	3%	3%	3%
Weight loss 20 hrs at 260° C.	Oven pan test	41%	51%	23%
Liquid fraction 20 hrs at 260° C.	Oven pan test	28%	3%	0
Residue 20 hrs at 260° C.	Oven pan test	32%	46%	77%
Evaporation Loss, %, 6.5 hrs at	ASTM D-972	2	1.7	2
204° C.
Four-Ball Wear, 100° C., 40 kg	ASTM D-	0.48	0.48	0.45
load, 1200 rpm, one hour, mm	4172
Rotating Bomb Oxidation Test	ASTM D-	1034	1180	605
(RBOT), at 150° C., min.	2272

The results demonstrate that the lubricant composition of the invention provides overall greater stability in high temperature tests than either comparative industrial lubricant. Therefore, it is suitable for use in high temperature applications and for obtaining the NSF International H1 ranking.

Example 6

Preparation and Evaluation of Food Grade Lubricant Grease

A food grade, high temperature lubricant grease having a National Grease Lubricating Institute (NGLI) rating of 2 was prepared. About two gallons of the lubricating composition of Example 1 was charged to a laboratory scale stainless steel grease mixer. Under continuous agitation, PTFE powder was slowly added; as the amount of PTFE was increased, the grease became firmer. When the amount of PTFE added was approximately 50% by weight of the total composition, the grease had reached the consistency of NGLI rating 2. Mixing was continued for an additional 30 minutes to ensure homogeneity.
To evaluate the performance characteristics of the lubricant grease composition, several commercial high temperature food grade greases were obtained. Many of these products made commercial claims to perform at temperatures between 300° F. and 700° F. Details of the sixteen comparative greases (CG) are shown in Table 8.

TABLE 8

Comparative food grade grease samples

				Claim Max
ID	NLGI #	Oil	Thickener	Temperature

CG01	2	Petroleum	Al complex	500° F.
CG02	1	Petroleum	Al complex	500° F.
CG03	2	Petroleum	Al Complex	375° F.
CG04	2	Petroleum	Aluminum	300° F.
CG05	2	Polyalphaolefin	PTFE	400° F.
CG06	2	Polyalphaolefin	Silica	700° F.
CG07	2	Polyalphaolefin	Silica/PTFE	650° F.
CG08	2	Vegetable Oil	Al complex	500° F.
CG09	2	Polyalphaolefin	PTFE	600° F.
CG10	2	Petroleum	Ca Sulfonate	300° F.
CG11	2	Polyalphaolefin	Ca Sulfonate	360° F.
CG12	2	Petroleum	Ca Sulfonate	360° F.
CG13	2	Polyalphaolefin	Al complex	N/a
CG14	2	Vegetable Oil	Al complex	N/a
CG15	2	Petroleum	Ca Sulfonate	N/a
CG16	2	Polyalphaolefin	Ca complex	N/a

All of the commercial grease samples were compared to the lubricant grease composition of the invention using the oven pan test using cover pans to capture vapor deposits. Three tests were performed at increasingly higher temperatures. The conditions were 20 hours at 400° F. (204° C.), 20 hours at 450° F. (232° C.) and 20 hours at 550° F. (288° C.).

TABLE 9

Pan test conditions: 400° F. (204° C.), 20 hours

			Weight	Vapor Deposit
ID	Thickener Stability	Skinning	Loss	(mg)

CG01	Liquid	None	14%	0.7
CG02	Liquid	None	14%	0.4
CG03	Liquid	None	11%	1.2
CG04	Liquid	None	6%	0.8
CG05	No drop	Slight skin	44%	1.2
CG06	No drop	None	8%	1
CG07	No drop	None	8%	1.1
CG08	Liquid, polymerized	Yes	11%	0.7
CG09	No drop, some	None	4%	0.4
	bleed
CG10	Liquid	None	13%	0
CG11	No drop	None	2%	0
CG12	No drop	None	2%	0.3
CG13	Liquid	None	9%	0.4
CG14	Liquid, polymerized	Yes	7%	0
CG15	No drop	None	2%	0.4
CG16	No drop	Slight skin	6%	1.3
Lubrication	No drop	None	0%	0.1
Composition
of the
Invention

The samples that did not survive at 400° F. were not tested at high temperatures.

TABLE 10

Pan test conditions: 450° F. (232° C.), 20 hours

				Vapor
			Weight	Deposit
ID	Thickener Stability	Skinning	Loss	(mg)

CG05	No drop, shrunk	Heavy skin	55%	2.4
CG10	Liquid	None	23%	1.9
CG07	No drop	Heavy skin	14%	1.8
CG16	No drop	Heavy skin	11%	1.3
CG15	Sagged	None	5%	1.5
CG09	No drop, heavy bleed	Slight skin	8%	0.5
CG12	No drop, some bleed	Slight skin	5%	0.5
CG11	No drop	None	5%	0.3
Lubrication	No drop	None	2%	0.1
Composition
of the
Invention

TABLE 11

Pan test conditions: 500° F. (260° C.), 20 hours

				Vapor
			Weight	Deposit
ID	Thickener Stability	Skinning	Loss	(mg)

CG06	No drop, heavy deposit	Solid	35%	27.2
CG07	No drop, heavy deposit	Heavy skin	23%	17.7
CG16	No drop, heavy bleed	Heavy skin	15%	9.3
CG15	No drop, some bleed	Heavy skin	12%	7.1
CG12	No drop, some bleed	Heavy skin	11%	6.9
CG09	No drop, heavy bleed	Solid	16%	6.5
CG11	No drop, some bleed	Heavy skin	11%	4.0
Lubrication	No drop, some bleed	No skin	10%	3.9
Composition
of the
Invention

At all temperatures, the grease of the invention had the lowest evaporation and vapor deposit. It also gave no skinning. By all three measures, it showed better performance at high temperature than the commercial high temperature food grade greases tested.

Claims

1. A method of lubricating food processing equipment comprising applying a food grade, high temperature lubricant composition to the food processing equipment, wherein the composition comprises a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid and the composition is capable of achieving an H1 classification.

2. The method of claim 1, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol.

3. The method of claim 1, wherein the at least one monocarboxylic acid contains about 5 to about 12 carbon atoms.

4. The method of claim 1, wherein the polyol polyester base oil is a reaction product of at least one neopentyl polyhydric alcohol and at least two monocarboxylic acids that each has a different structure from the other.

5. The method of claim 4, wherein the first of the at least two monocarboxylic acids is straight chained and the second of the at least two monocarboxylic acids is branched.

6. The method of claim 6, wherein the at least one monocarboxylic acid is chosen from a monocarboxylic acid having about 5 to about 10 carbon atoms and a monocarboxylic acid having about 5 or about 7 carbon atoms.

7. The method of claim 6, wherein the at least one monocarboxylic acid comprises 3,5,5 trimethyl hexanoic acid.

8. The method of claim 1, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol, and the at least one monocarboxylic acid is chosen from pentanoic acid, heptanoic acid, 3,5,5-trimethyl hexanoic acid and combinations thereof.

9. The method of claim 1, wherein the composition further comprises one or more of an additive chosen from an antioxidant, an antioxidant system, a metal passivating agent, a rheology modifier, a lubricating property modifier and combinations thereof.

10. The method of claim 9, wherein the antioxidant system is chosen from a system having at least three antioxidants and a system having at least five antioxidants.

11. The method of claim 9, wherein the antioxidant or the antioxidant system is present in an amount of about 1% to about 5% by weight of the total composition.

12. The method of claim 9, wherein the antioxidant system comprises at least three antioxidants chosen from (a) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester (CAS number [6683-19-8]); (b) alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine (CAS number [68259-36-9]); (c) benzenepropanoic acid, 3,5-bis(1,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester (CAS number [35074-77-2]); (d) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,thiodi-2,1-ethanediyl ester (CAS number [41484-35-9]); (e) a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene; (f) N-phenyl-1-naphthyl amine (CAS number [90-30-2]); (g) a liquid diphenylamine-based antioxidant) and (h) mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene (CAS number [184378-08-3]); and (i) liquid dl-alpha tocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-(CAS number [10191-41-0]).

13. The method of claim 12, wherein the antioxidant system comprises at least four or at least five antioxidants.

14. The method of claim 12, wherein each of antioxidant (a) to (h), if chosen for use in the system, is present independently in an amount of about 0.1% to about 0.5% by weight of the total composition.

15. The method of claim 12, comprising an additive in an amount of about 1% or less by weight of the total composition, wherein the additive is chosen from a lubricating property modifier and a metal passivating agent.

16. The method of claim 9, wherein the rheology modifier is present in an amount of about 0.2% to about 60% by weight of the total composition.

17. The method of claim 1, wherein the composition has a kinematic viscosity at 40° C. of about 60 to about 400 centistokes and a flash point of at least about 270° C.

18. The method of claim 1, wherein application of the composition to the equipment is accomplished by a process chosen from spraying and dipping.

19. The method of claim 1, wherein application of the composition to the equipment is accomplished by a process chosen from brushing, sponging, wiping, flushing, and irrigating.

20. A method of preparing a food grade high temperature lubricant comprising reacting at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid, and the lubricant composition is capable of achieving an H1 classification.

21. The method of claim 20, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol.

22. The method of claim 20, wherein the at least one monocarboxylic acid contains about 5 to about 12 carbon atoms.

23. The method of claim 20, wherein the polyol polyester base oil is a reaction product of at least one neopentyl polyhydric alcohol and at least two monocarboxylic acids that each has a different structure from the other.

24. The method of claim 23, wherein the first of the at least two monocarboxylic acids is straight chained and the second of the at least two monocarboxylic acids is branched.

25. The method of claim 23, wherein the at least one monocarboxylic acid is chosen from a monocarboxylic acid having about 5 to about 10 carbon atoms and a monocarboxylic acid having about 5 or about 7 carbon atoms.

26. The method of claim 20, wherein the at least one monocarboxylic acid comprises 3,5,5 trimethyl hexanoic acid.

27. The method of claim 20, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol, and the at least one monocarboxylic acid is chosen from pentanoic acid, heptanoic acid, 3,5,5-trimethyl hexanoic acid and combinations thereof.

28. The method of claim 20, wherein the composition further comprises one or more of an additive chosen from an antioxidant, an antioxidant system, a rheology modifier, a metal passivating agent, a lubricating property modifier, and combinations thereof.

29. The method of claim 28, wherein the antioxidant system comprises at least three different antioxidants.

30. The method of claim 29, wherein the antioxidant system comprises at least three antioxidants chosen from (a) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester (CAS number [6683-19-8]); (b) alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine (CAS number [68259-36-9]); (c) benzenepropanoic acid, 3,5-bis(1,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester (CAS number [35074-77-2]); (d) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,thiodi-2,1-ethanediyl ester (CAS number [41484-35-9]); (e) a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene; (f) N-phenyl-1-naphthyl amine (CAS number [90-30-2]); (g) a liquid diphenylamine-based antioxidant) and (h) mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene (CAS number [184378-08-3]); and (i) liquid dl-alpha tocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-(CAS number [10191-41-0]).

31. The method of claim 30, wherein the antioxidant system comprises at least four or at least five antioxidants.

32. The method of claim 30, wherein each of antioxidant (a) to (h), if chosen for use in the system, is present independently in an amount of about 0.1%to about 0.5% by weight of the total composition.

33. The method of claim 28, wherein the antioxidant or the antioxidant system is present in an amount of about 1% to about 5% by weight of the total composition.

34. The method of claim 28, comprising an additive in an amount of about 1% or less by weight of the total composition, wherein the additive is chosen from a lubricating property modifier and a metal passivating agent.

35. The method of claim 28, wherein the rheology modifier is present in an amount of about 0.2% to about 60% by weight of the total composition.

36. The method of claim 20, wherein the composition has a kinematic viscosity at 40° C. of about 60 to about 400 centistokes and a flash point of at least about 270° C.

37. A food grade, high temperature lubricant composition comprising a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid.

38. The composition of claim 37, further comprising an antioxidant system comprising at least three antioxidants chosen from (a) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester (CAS number [6683-19-8]); (b) alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine (CAS number [68259-36-9]); (c) benzenepropanoic acid, 3,5-bis(1,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester (CAS number [35074-77-2]); (d) benzenepropanoic acid, 3,5-bis(l,l-dimethylethyl)-4-hydroxy-,thiodi-2,1-ethanediyl ester (CAS number [41484-35-9]); (e) a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene; (f) N-phenyl-1-naphthyl amine (CAS number [90-30-2]); (g) a liquid diphenylamine-based antioxidant) and (h) mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene (CAS number [184378-08-3]); and (i) liquid dl-alpha tocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-(CAS number [10191-41-0]).

39. The method of claim 38, wherein the antioxidant system comprises at least four or at least five antioxidants.

40. The method of claim 38, wherein each of antioxidant (a) to (h), if chosen for use in the system, is present independently in an amount of about 0.1% to about 0.5% by weight of the total composition.

41. The composition of claim 37, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol.

42. The composition of claim 37, wherein the at least one monocarboxylic acid comprises 3,5,5 trimethyl hexanoic acid.

43. The composition of claim 37, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol, and the at least one monocarboxylic acid is chosen from pentanoic acid, heptanoic acid, 3,5,5-trimethyl hexanoic acid and combinations thereof.

44. The composition of claim 37, further comprising one or more of an additive chosen from an antioxidant, an antioxidant system, a rheology modifier, a metal passivating agent, a lubricating property modifier, and combinations thereof.

45. The composition of claim 37 having a kinematic viscosity at 40° C. of about 60 to about 400 centistokes and a flash point of at least about 270° C.

46. A method of lubricating food processing equipment comprising applying a food grade, high temperature lubricant composition to the food processing equipment, wherein the composition comprises a polyol polyester base oil that is a reaction product of at least one neopentyl polyhydric alcohol and at least one monocarboxylic acid.

47. The method of claim 46, wherein the at least one neopentyl polyhydric alcohol comprises dipentaerythritol.

48. The method of claim 46, wherein the composition further comprises one or more of an additive chosen from an antioxidant, an antioxidant system, a metal passivating agent, a rheology modifier, a lubricating property modifier and combinations thereof.

49. The method of claim 48, wherein the antioxidant system comprises at least three antioxidants chosen from (a) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,2,2-bis[[3-[3,5-bis(1,1-dimethylethyl)-4-hydroxyphenyl]-1-oxopropoxy]methyl]-1,3-propanediyl ester (CAS number [6683-19-8]); (b) alkylated phenyl alpha naphthylamine or N-phenyl-ar-(1,1,3,3,-tetramethylbutyl)-1-naphthalenamine (CAS number [68259-36-9]); (c) benzenepropanoic acid, 3,5-bis(1,1-dimethyl)-4-hydroxy-,1,6-hexanediyl ester (CAS number [35074-77-2]); (d) benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy-,thiodi-2,1-ethanediyl ester (CAS number [41484-35-9]); (e) a mixture containing 1-hydroxy-4-methyl-2,6-di-tert-butylbenzene; (f) N-phenyl-1-naphthyl amine (CAS number [90-30-2]); (g) a liquid diphenylamine-based antioxidant) and (h) mixed octylated and butylated diphenylamine or benzeneamine,-N-phenyl-, reaction product with 2,4,4-trimethylpentane and 2-methylpropene (CAS number [184378-08-3]); and (i) liquid dl-alphatocopherol; 2H-1-Benzopyran-6-ol, 3,4-dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-(CAS number [10191-41-0]).

50. The method of claim 49, wherein the antioxidant system comprises at least four or at least five antioxidants.

51. The method of claim 48, wherein the antioxidant or the antioxidant system is present in an amount of about 1%to about 5% by weight of the total composition.