Rice Bran Oil - What We Should Know

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Rice Bran Oil - What We Should Know
Rice bran oil for food use has been
commercially produced in the United States by
RITO since 1994. Despite its similarities to
other common vegetable oils, rice bran oil offers
several unique properties that make it very
interesting as a specialty oil in niche markets.
The bran fraction, which includes the germ or
embryo in most commercial milling operations,
represents only about 8 of paddy weight but
contains about three-fourths of the total oil.
Containing about 15-20 oil (the same general
range of soybeans), rice bran is commercially
feasible for oil extraction.
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Uses Of Rice Bran Oil
Rice bran wax, obtained from rice bran oil, is
used as a substitute for carnauba wax in
cosmetics, confectionery, shoe creams and
polishing compounds. It is an edible oil
which is used in the preparation of vegetable
ghee.
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Health Benefits
A medically significant component of rice bran
oil is the antioxidant ?-oryzanol, at around 2
of crude oil content. Rice bran oil is also rich
in other phytosterols. Rice bran oil and its
active constituents improve blood cholesterol by
reducing total plasma cholesterol and
triglycerides, and increasing the proportion of
HDL cholesterol. The rice bran oil component
?-oryzanol was shown in Japan to be effective in
relieving hot flashes and other symptoms of
menopause. Researchers found 90 of the women
found some form of relief from hot flashes after
taking a rice bran oil supplement for four to six
weeks. Rice bran oil include modulation of
pituitary secretion, inhibition of gastric acid
secretion, antioxidant action, inhibition of
platelet aggregation, lowering of blood pressure
and regulation of cholesterol.
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As the women walk in the sunlight, the rice bran
oil acts as a sort of sun screen to block a
little of the sun's ultraviolet rays.
Rice bran oil with its higher smoke point is good
for baking bread, cookies, cakes, or frying.
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Kitchen Functionality
The viscosity of rice bran oil is very light
and is bland. Food cooked with Rice Bran Oil
absorbs up to 15 to 20 less oil! Less oil
absorbed results in reduced calories, better,
lighter tasting food and enhanced flavour and
palatability. Less oil absorbed also makes it
more economical. It is hypoallergenic. For
those who have intolerance to other cooking oils
this is an excellent alternative. It has a
very high smoke (burn) point, making it perfect
for deep frying, pan or stirs frying and is a
premium choice for the replacement of
hydrogenated oil containing trans fat which has
now been proved harmful for human health. It
creates less polymers (or is less greasy) than
other oils meaning better flavour and easier
clean-up.
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Rice bran oil is mostly monounsaturated - a
tablespoon contains 7 grams of monounsaturated
fat, three of saturated fat and five of
polyunsaturated fat.
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