Abstract: Food paraffins are processed into a mixture of paraffins of normal structure, iso-structure, and naphthenes with side chains of normal and iso-structure, containing from 20 to 32 carbon atoms, and high-melting paraffins of normal structure, by processing the food paraffin at a temperature of 42.degree.-45.degree. C with carbamide taken in the weight ratio of 1:1, in the presence of a solvent consisting of 60 per cent by volume of benzine and 40 per cent by volume of acetone taken in the paraffin:solvent ratio of 1:3-3.5. The resultant reaction mixture consists of a crystalline mass containing high-melting paraffins of normal structure in the form of their complex with carbamide and a solution of a mixture of paraffins of normal structure, iso-structure, and naphthenes with side chains of normal and iso-structure having from 20 to 32 carbon atoms, in said solvent. The crystalline mass and the solution are separated. The solution of the mixture is washed with water at a temperature of 80.degree.-90.degree.