USE OF A FISCHER-TROPSCH DERIVED WHITE OIL IN FOOD CONTACT APPLICATIONS

摘要

The present invention relates to the use of a Fischer-Tropsch derived white oil in food contact applications, wherein the Fischer-Tropsch derived white oil has a kinematic viscosity at 100°C of in between more than 2 mm²/s and less than 7 mm²/s according to ISO 3014, and a content of mineral hydrocarbons with carbon numbers less than 25 of not more than 5% (w/w) . Preferably, the Fischer-Tropsch derived white oil has a 5 wt% recovery boiling point of above 391°C according to ASTM D 2887.