Hydrous Calcium Grease characteristics and the manufacturing basics: 

Low cost water-repellent grease

The key advantages include:

  • Water resistant
  • Made from cheap and widely available commodity raw materials

Limitations:

  • Poor high temperature performance and degrades irreversibly if melted

Manufacturing Principle:

React Hydrated Lime with fatty acids in oil to about 130°C under pressure to avoid water boiling off, then cool slowly whilst adding more oil to bring it to the right consistency (thickness).  Once complete, can be filtered or de-aerated before packaging.  Milling is not required.

Recommended Process Vessel(s)

  • Ideal:  Use pressurised autoclave for the heated half of the process and finishing kettle for the cooling half
  • Cost Effective:  Use a single pressure grease kettle for the whole process

Anhydrous Calcium Grease characteristics and the manufacturing basics: 

Low cost water-repellent grease

The key advantages include:

  • Water resistant
  • Made from cheap and widely available commodity raw materials
  • Can be made in food-grade form by using correct base oils

Limitations:

  • Poor-ish high temperature performance

Manufacturing Principle:

React Hydrated Lime with mono-valent acid inn oil to about 140°C, then cool slowly whilst adding more oil to bring it to the right consistency (thickness).  Once complete, can be filtered or de-aerated before packaging.  Milling is not required.

Recommended Process Vessel(s)

  • Ideal:  Use pressurised autoclave for the heated half of the process and finishing kettle for the cooling half
  • Cost Effective:  Use a single grease kettle for the whole process