A mineral oil derived from petroleum, used as a glazing and release agent on certain foods like raw coffee beans. It forms a thin protective coating on the surface. Authorized in very limited food categories — essentially just one. High viscosity mineral oils are considered safer than low viscosity variants, which are classified as possibly carcinogenic by IARC. EFSA has raised concerns about mineral oil contamination in food broadly. Best to think of this as an industrial-origin substance with tight restrictions for good reason.
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