[1] It was reviewed in 2001 by the Scientific Committee on Food of the DG Health.

It was "proposed as a substitute for white mineral oil.

The food additive applications include those of glazing agent for confectionery and dried fruit, and processing aid uses as a lubricant and release agent, especially in bread baking using tins.

It has been permitted for use in Finland, and a “Case of Need” has been accepted in the United Kingdom.

"[2] The substance is a mix of inert saturated hydrocarbons, which are not easily metabolised.