Abstract: A foaming food-grade lubricant that, in a preferred embodiment, includes a blend of triglyceride esters of C8 to C22 fatty acids derived from vegetable or animal sources compounded with lecithin and, optionally, an organic solvent such as methyl, ethyl or other short chain (<C8) esters of short-chain carboxylic acids. In general terms, the triglyceride esters provide lubricity to the compositions of the invention, while the lecithin promotes foaming and the optional organic solvent improves the penetration characteristics of the lubricant. If desired, white oil can also be blended into the lubricant. Additional food grade additives can be added to provide improved oxidative stability, lubricity, odor, and other properties. Preferably, the lubricant performs effectively in various food-grade lubrication regimes ranging from hydrodynamic thick films to thin boundary films.