is 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. 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. The
A good cooking oil doesn’t just add life to the most common foods, but also plays a pivotal role in your health. It could affect your cholesterol levels, alter your metabolic syndrome and if you’re using the right kind of oil, it could also reduce inflammation. That’s what makes it all the more important to pick the right one. In the last few years, ghee (clarified butter) and refined oil have earned a bad reputation due to the cholesterol and heart disease scare.
PRODUCT DETAILS Bulking rice bran played a good quenching effect of making rice bran into a loose organizational structure has changed countless micropores, and because of instantaneous high temperature extrusion, the enzymatic oxidation of heating passivation lipoxygenase, rice bran has a good role in preservation . Bulking rice bran conducive material itself crisper leaching to increase production, but also makes bulking rice bran meal leaching stem color, flavor has also changed significantly. Bulking rice bran without preservative treatment, acid value