Designations defined by NSF International (Ann Arbor, Michigan) for finished lubricants and components used in food-processing applications. H1 lubricants must be colorless, odorless, tasteless, non-toxic and meet other criteria; they are certified for incidental food contact. H2 lubricants may be used in food processing but only in situations where food contact cannot occur. H3, also known as soluble or edible oils, are used to clean and prevent rust on hooks, trolleys, and similar equipment. 3H lubricants are allowed to be in direct contact with food. HX1 ingredients must be used to formulate H1 lubricants.

A rheological model describing the relationship between applied shear stress and shear rate for a non-Newtonian fluid such as lubricating grease.

The process of very thoroughly mixing the components in a mixture and applying intensive shear to improve the dispersion of components in a mixture. Grease is homogenized to disperse the thickener, improve the bulk appearance, improve the yield, and reduce the cost of the product.

A grease thickener where a metallic soap is used with a non-soap thickener. Examples include urea complex thickener where a urea and a calcium complex soap are used together and calcium sulfonate complex where a fatty acid is reacted with residual lime to form a mixed calcium sulfonate-soap grease.

A soap that has water associated with its structure. A typical example is a water-stabilized calcium soap grease, which owes its stability to hydrated calcium soap.

See Lubrication.

Having an affinity for water; capable of uniting with or dissolving in water.

Repelling water, incapable of uniting with or dissolving in water.

See Lubrication.