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Product Overview
Rice bran oil is derived from rice bran, a byproduct of rice milling, and can be produced using either pressing or extraction methods. According to NY/T 122-1989 (current domestic standard) and GB 19112-2003 standards, rice bran oil is recognized for use in edible applications, although it is more commonly used in the production of animal feed, soap, hardened oils, glycerin, stearic acid, oleic acid, and paint resins.
Rice Bran Oil Production Process
Rice bran oil is extracted from brown rice, which consists of the bran layer, germ, and endosperm. The bran layer makes up about 7.5% of the weight of brown rice, while the germ constitutes around 2.5%. The oil is primarily concentrated in the germ and the bran layer's aleurone layer.
Benefits and Uses of Rice Bran Oil
Rice bran oil has a balanced fatty acid composition and is rich in Vitamin E, complex lipids, phospholipids, tocotrienols, squalene, plant sterols (5%), and oryzanol (0.5%). It contains over 80% unsaturated fatty acids and is considered a valuable and healthy cooking oil. It is highly absorbable, with a rate exceeding 90%. The fatty acid composition, Vitamin E, sterols, and oryzanol contribute to lowering cholesterol, reducing blood lipids, and promoting growth and development. Due to its stability, rice bran oil is also suitable for frying, and can be used in the production of margarine, shortening, and premium nutritional oils.
Applications of Rice Bran Oil
Rice bran oil is highly valued for its nutritional benefits and is comparable to olive oil in Western, European, Korean, and Japanese markets. It is popular among individuals with high blood lipids and cardiovascular conditions and has become a common health oil in Western households.
Cooking Oil: Rice bran oil enhances flavor and digestion, is highly resistant to high temperatures, has a long shelf life, and possesses medicinal value. It performs well in frying without producing foam or polymerization, with excellent oxidation resistance, stabilizing flavors in fried foods and improving product shelf life. It is ideal for mass-producing flavored potato chips, fried snacks, and stir-fried foods.
Margarine: When used in margarine, rice bran oil forms a stable crystalline structure and offers plasticity, emulsifying properties, and extensibility. Its low fatty acid content and compatibility with other oils via ester exchange make it advantageous in margarine production.
Coating Products: Rice bran oil's natural antioxidants extend the shelf life of snacks and hard-shelled foods. It also enhances the stability of coated products when mixed with unstable oils.
Packaging and Storage
【Storage Conditions】 Store sealed, away from light, in a cool, dry, and well-ventilated place.
【Packaging】 Bulk in 25kg barrels, samples in 1kg bottles, custom packaging available.
【Shipping】 Express or logistics; domestic express delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
【Shelf Life】 Two years
Plant Source - Rice Bran
Rice refers to grains that have not had their husks removed and belong to the Oryza genus in the Poaceae family. There are 22 varieties of rice, but only ordinary rice is used for bulk trade.
China is one of the countries with the longest history of rice cultivation and the richest genetic resources. Archaeological finds at the Yuchan Rock site in Shouyan Town, Daoxian County, Hunan, confirm that rice cultivation in China dates back over 14,000 years, making it the known origin of cultivated rice.
Rice bran (according to the national standard) is mainly composed of the fruit husk, seed coat, outer endosperm, aleurone layer, and germ. During processing, small amounts of husk, dust, and microorganisms may mix in, limiting its use to animal feed and making it a major byproduct of rice milling.
