Petronas White Oil P 15

Standards & approvals

• FDA 21 CFR 172.878

  FDA 21 CFR 172.878 — white mineral oil, food grade

  The US regulation setting purity requirements for white mineral oil approved as a direct food additive.

• FDA 21 CFR 178.3620(a)

  FDA 21 CFR 178.3620(a) — white mineral oil, technical grade

  The US regulation setting purity requirements for technical white mineral oil used where incidental food contact may occur.

Specifications

Brand

Petronas

Category

Process & white oils

Viscosity

ISO VG 15

Manufacturer code

78429

Availability

On request

Typical characteristics

Manufacturer's description

PETRONAS White Oil P 15 is recommended for use in the medical, pharmaceutical and veterinary field (pills, gelatinous capsules and similar), in cosmetic preparations (moisturizers, balms, lotions and similar), as a food industry lubricant, in the production of adhesives and preservatives, and in plastics processing. As a highly refined white mineral oil, it is bright and clear in appearance and formulated to a low ISO/kinematic viscosity of 15 cSt at 40°C, suiting applications that require a light, colourless, essentially odourless base fluid. It passes European Pharmacopoeia tests for solid paraffins, carbonizable substances, polycyclic aromatic hydrocarbons (PAHs) and acidity/alkalinity, confirming its purity for sensitive applications. Typical properties include a specific gravity of 0.86 at 15°C, a Saybolt colour of +30, a flash point of 180°C and a pour point of -12°C.

Applications

• Medical, pharmaceutical and veterinary field (pills, gelatine capsules, etc.).
• Cosmetic preparations (moisturizers, balms, lotions, etc.).
• Food-industry lubricants.
• Production of adhesives and preservatives.
• Plastics processing.

Performance & benefits

• High thermal stability, maintaining performance across a wide range of temperatures.
• Excellent purity: the product is colourless and odourless.
• Can be used in multiple applications in the pharmaceutical and food industries.
• High chemical inertia, thanks to its paraffinic structure.