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Mineral Oil. A waterwhite, transparent oily liquid that is tasteless and odorless, resistant to oxidation (q.v.), and does not support bacterial or fungal growth. It is used as a lubricating oil (q.v.) in dividers (q.v.) and as a component of pan release agents (q.v.). Considered by the FDA as a food additive, its residual level in baked products is limited to less than 1,500 ppm (0.15%) of the product.