Physical Properties of Rice Bran Oil

Rice bran, basically a co-product of milled rice, and the oil content presents in it possibly will have cardiovascular wellbeing benefits. Utilization of rice bran by humans has been partial, mainly due to the fast onset effect in rice bran; however practices to alleviate rice bran and to extort the oil from it have been produced. Importance in rice bran grow from the purpose that the insertion of oat bran in the stipulated diet range reduces serum cholesterol. Rice bran consists of around 10 to 23% oil not like oat bran, and contains slight quantity of water soluble β-glucans and superior quantity of unsolvable nutritional fiber. Due to these dissimilarities, it is supposed that rice bran used for lowering cholesterol by a method apart from that of oat bran. Lowers in cholesterol were set up in hypercholesterolemia areas who swap their normal cooking oils using rice bran oil and in grown-up and mature areas overwhelming a low-fat diet containing rice bran oil. Rice bran oil usually consists 20% saturated fatty acids and about equivalent amounts of linoleic and oleic fatty acids.

Features of Rice Bran Oil:

·         Excellent Oxidation Stability: In AOM test, time-peroxide value of 100 of oil at 98°C was the lowest oxide protection level where the flavor of oil started to turn bad. Higher time-peroxide value means longer maintenance of good flavor. Rice bran oil and Corn oil both exhibited a relatively high stability against oxidation upon association with other edible oils.

·      Excellent Taste Palatability: Nutritionally, it has been recognized that rice bran oil easily drops itself from groceries when cooked; hence it is most appropriate edible oil for frying and deep-frying to provide crispy texture of fried foods with better deliciousness. The fatty acid composition including linoleic acid and oleic acid, especially 40 to 50% of oleic acid may be felt in good taste when it is use as salad oil. Meanwhile, soybean oil which contains high content of unsaturated fatty acids may increase oxidation and rancidity of oil.

·        Light Oil Viscosity, Less Oil Absorbed when Cooking: Rice bran oil is outstanding for frying, due to its light viscosity and less oil being absorbed during cooking. One such report on Rice Bran Oil market shows that, the high clotting point of rice bran oil retarded the break-down of fatty acids at high temperature and condensed the formation of acrolein.

·      Superior Quality of Fried Food: The time of stored fried 10,000 lux at 40°C to be sour was precise. Rice bran oil exhibited excellent storage stability and fry life-time.

·     Easier Clean-up with Less Oxide Sticking Pan: Rice bran oil created fewer polymers than other edible oils upon frying and heating at 180°C; hence it is easier to clean-up.