Method of lubricating food processing equipment and related food grade, high temperature lubricants and compositions

A high-temperature H1 food grade lubricant, comprising:

• a polyol polyester base oil that consists essentially of a reaction product of at least one neopentyl polyhydric alcohol and a mixture of heptanoic acid, pentanoic acid and isononanoic acid, and
• an antioxidant system of five or more antioxidants, wherein the system comprises 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 sold as VANLUBE 961) (0.5%), 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]-1,3propanediyl ester (CAS number [6683-19-8] and sold as IRGANOX 1010) (0.5%), benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy,-thiodi-2,1-ethanediyl ester (CAS number [41484-35-9] and sold as IRGANOX L115) (0.5%), alkylated phenyl alpha-naphthylamine or N-phenyl-ar-(1,1,3,3-tetramethylbutyl)-1-naphthylamine (CAS number [68259-36-9] and sold as IRGANOX L06) (0.5%), and 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 sold as IRGANOX E201) (1.0%), wherein the high temperature H1 food grade lubricant has less than 46% residue formation, a) vapor deposit of 3.9 mg or less and b) greater than 3% liquid fraction remaining after an oven pan test performed at 260° C. for 20 hours.