Traditionally, in many of the Asian countries, including Indonesia and India, rice bran has largely been fed to cattle. However, Japan has considered rice bran to be a valuable resource since ages and extracted oil out of it. In fact, RBO is more popularly known as ’Heart Oil’ in Japan. Now, it is emerging as a popular cooking oil in several Asian countries, especially for deep and shallow frying applications.
Rice bran is the outer brown layer of the rice grain. The basic components of a paddy grain are shown below: It contains fibre, lipids, amino acids as well as a variety of vitamins and minerals. This nutritionally rich bran is produced when rice is milled. The oil extracted from this bran is called rice bran oil. Although whole rice bran in itself does not have anti-cholesterol properties, its oil offers significant benefits.
Physical and Chemical Characteristics
RBO contains 34% Poly-Unsaturated Fats (PUFA), 44% Mono-Unsaturated Fats (MUFA) and 22% Saturated Fats (SFA). This composition is extremely close to the American Heart Association (AHA) and World Health Organisation (WHO) recommendations for edible oils. It is a rich supply of essential fatty acids (EFAs) Linoleic Acid (Omega-6 fat), possesses a lot of Linolenic Acid (Omega-3 fat). Physically Refined RBO also contains high amounts of γ-Oryzanol, which has been proven to reduce the level of blood cholesterol by many studies. Chemical refining takes away much of this nutraceutical.
Key chemical characteristics of RBO produced at our plant are given below:
|γ-Oryzanol||10,000 – 14,000 ppm|
|Free Fatty Acid (% as oleic)||0.1% max|
|Color (1″ cell, Lovibond 5R+Y)||12.0 max|
|Iodine Value (Wijs method, g/100 g sample)||91–98|
|Peroxide Value (meq/kg)||1.0 max|
|Unsaponifiable Matter||3.5 max|
|Para Anisidine Value||55 max|
|Smoke Point||255 Deg. Cel.|
|Moisture (%)||0.05% max|