Rice Bran Oil for food use has been commercially produced in the world. 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. It has a very appealing nut-like flavor and once extracted is very stable with good fry-life. But perhaps its most notable feature is its high level of components with nutraceutical value such as gamma-oryzanol and tocotrienols.
Rice bran oil exhibits excellent frying performance and contributes a pleasant flavor to the fried food. It possesses good storage stability and fry life without hydrogenation, due to its moderate level of naturally occurring saturated fatty acids and at least in part to its low linolenic acid content. These properties make it a premium choice for frying upscale products with delicate flavors. Most restaurants have now switched to Rice Bran Oil for their Tempura Frying Oil because of its superior performance in this special application. General frying applications, ranging from potato chips and similar snacks to chicken, exhibit excellent taste and texture profiles when using Rice Bran Oil. Since hydrogenation isn’t required for stability, it is a natural high-quality liquid frying oil that is also free of trans-fatty acids.
|Composition: 100% Refined, Bleached, Dewaxed, Deodorized Rice Bran Oil|
|Color (Lovibond, red)||3.5||max||AOCS Cc 13b-45|
|Smoke Point (°F)||450||min||AOCS Cc 95a-48|
|Flash Point (°F)||620||min||AOCS Cc 95a-48|
|Fire Point (°F)||670||min||AOCS Cc 95a-48|
|Free Fatty Acid (% as oleic)||0.05||max||AOCS Ca 5a-40|
|Peroxide Value (meq/kg)||1.0||max||AOCS Cd 8-53|
|Moisture (%)||0.05||max||AOCS Ca 2e-84|
|Chlorophyll (ppb)||75||max||AOCS Cc 13d-55|
|Iodine Value (Wijs)||99 – 108||AOCS Cd 1-25|
|Nutrition Facts (as per 100 g)|
|Calories from fat||900|
|Total fat||100 grams|
|Our Rice Bran Oil is produced under good manufacturing practices.
Our products also comply with all applicable EU and USA pesticide tolerances and meet the Pharmacopeia Standards for heavy metal content in vegetable oils.
|Storage / Shelf-Life|
|In bulk, with storage tank temperature of 100 to 125 °F, a period of 1 month is optimum, or 3 months maximum with QC checks. A tank atmosphere of nitrogen is strongly recommended for storage. Shelf life after packaging is 9 months from date of manufacture under cool, dry conditions.|