Abstract A comparative nutritive study was made to show that the extent of purification markedly influences the nutritive

characteristics of rice bran oil. The coefficient of digestibility was 93.8% when rice bran oil that had been purified by degumming, deacidifying, bleaching and deodorizing was fed to rats; whereas it was 94.8% when extremely pure rice bran oil, which was achieved by including an additional dewaxing step, was used. Rice bran oil without deodorization, but purified by other treatments, showed a 96.2% coefficient of digestibility, which is somewhat lower than that of groundnut oil. However, after a feeding experiment over three months, the highly purified rice bran oil showed better results than the other two purified samples of rice bran oil, and was sometimes better than groundnut oil in terms of total lipid, triglyceride and especially in cholesterol content in serum, liver and heart tissues.

CHAPTER # 1 INTRODUCTION OF RICE HUSK

rice husk
The outermost layer of the paddy grain is the rice husk, also called rice hull. It is separated from the brown rice in rice milling. Burning rice husk produced rice husk ash (RHA), if the burning process is incomplete carbonized rice husk (CRH) is produced

Importance of rice husk

Around 20% of the paddy weight is husk. In 2008 the world paddy production was 661 million tons and consequently 132 million tons of rice husk were also produced. While there are some uses for rice husk it is still often considered a waste product in the rice mill and therfore often either burned in the open or dumped on wasteland. Husk has a high calorific value and therefore can be used as a renewable fuel.

Production of rice husk

Rice husk is produced in the first step in the milling process when the husk is removed form the grain in the husking stage of the rice mill.

Characteristics of rice husk and RHA

1. Rice husk is difficult to igninte and it does not burn easily with open flame unless air is blown through the husk. It is highly resistant to moisture penetration and fungal decomposition. Husk therefore makes a good insulation material. 2. Rice husk has a high silica (SiO2) contents which means that it decomposes slowly when brought back to the field. It also makes it a poor foder 3. Handling of rice husk is difficult because it is bulky and dusty. It has angle of repose is about 40-45 which means that it's flow ability, e.g. in feed hoppers is very poor. 4. Rice husk has low bulk density of only 70-110 kg/m, 145 kg/m when vibrated or 180kg/m in form of brickets or pellets. It thus requires large volumes for storage and transport, which makes transport over long distances un-economical. 5. When burned the ash content is 17-26%, a lot higher than fuels (wood 0.2-2%, coal 12.2%). This means when used for energy generation large amounts of ash need to be handled. 6. Rice husk has a high average calorific value of an 3410 kcal/kg and therefore is a good, renewable energy source.Because of the high silica contents rice husk is very abrasive and wears conveying elements very quickly. 7. Rice husk is not an easy fuel. One concern in rice husk firing is the behavior of the ash, i.e., its slagging and fouling tendency caused by a low melting point of the rice husk ash.

Utilization of rice husk and rice husk ash

Rice husk is produced centrally at rice mills and has low moisture content since the paddy is dried to 14% or less before milling. The disadvantage is that rice husk has very low density and therefore transport over longer distance is expensive. The most obvious use of rice husk is therefore the use as fuel at or close to the rice mill. But rice husk is also used for some non-energy purposes.

Typical uses fo rice husk

Non energy applications Energy generation Combustion Gasification Pyrolysis Incorporation in soil Bio-fertilizer additive Animal husbandry Building material with good thermal insulation Pest control agent Heat generation - cook stoves - furnaces for heating the air in rice dryers - brick kilns Gas for cook stoves Syngas for electricity generation

In research phase few commercial applications

Steam generation for - parboiling - electicity generation from steam turbines - kinetic energy from steam engines

Depending on the energy conversion efficiency the final product can be either white rice husk ash or black carbonized rice husk.

Examples for non-energy applications

Use of rice husk in animal husbandry

Rice husk is sometimes used as animal feed stuff and as litter material for pet animals . Untreated hull is low in protein and digestible energy. Husk can be pretreated with 12% NaOH to reduce the silica content from 19 to 3-4% to improve digestibility and used as animal feed.

Examples for energy applications

Cook stoves Simple rice husk cook stoves are used for a long time in the Greater Mekong Subregion. The origin of the desing is unkown, some sources mention Cambodia, others Vietnam. After a Vietnamese scholar had brought a unit from Vietnam for testing to IRRI in the Philippines many national systems and projects have adapted the technology to local conditions and similar stoves can now be found in most Asian countries.The cook stoves come in different sizes and usually can boil a pot of water in around 10-15 minutes. The fuel is cheap and the stove itself very inexpensive but the disadvantage i is that the user is exposed to small, silica rich ash particles in the flue gas.To generate a cleaner flame the cook stove principle was modified into a gasifyer burner that has a clean flame. Commerical applications exist in the Philippines and in India.

Process heat generation for rice drying and parboiling

Rice husk furnaces for heating the drying air in rice dryers is the most obvious application for using rice husk since the husk is available as waste at the rice mill and drying of paddy is often done by millers. But only recently with increasing fosil fuel prices there has been a major shift away from kerosene towards rice husk furnaces. For some examples from the RKB Drying module click here.In India and Bangladesh rice husk is often used as fuel for parboiling paddy before milling.

Mechanical power generation

In Myanmar rice husk is still used as fuel for boilers which generate heat for steam engines. These steam engines, most of them being produced in the beginning of the last century, still power many rice mills in Myanmar though belt transmissions. While this is old technology we still believe that this is worth mentioning here as an example for sustainably using rice husk as energy source over decades in an environment where many millers are not connected to the electicity grid. Click here for an external link with an impressive documentation of Myamar rice mills that still use steam engines.Gasification plant with 30kW powering a rice mill in Battambang province, Cambodia (installed with assistance from SME Cambodia. High fuel prices have led more recently to a revival of rice husk gasifiers, partly for electricity generation (see below) but also ain may cases coupled with a modified internal combustion engine that drives power a rice mill through a belt transmission. Several commercial units

were developed in India and expecially in Cambodia rice millers have installed several units with 20-70 kW capacity.

Electricitiy generation
Small scale applictions between 10-200 kW usually use a rice husk gasifyer coupled with a modified internal combustion engine that drives a generator. These are common in Myanmar, were common in India and have recently been installed at several rice mills in Cambodia.Larger commercial power plants using rice husk typically have a capacity of 1-4 MW and consist of an advanced burner, a boiler and a steam turbine coupled with a generator. Several units have been installed worldwide.

Utilization of carbonized rice husk

Studies conducted by (Haefele et al., 2008) indicate that the bio-char produced by small scale energy applications through incomplete combustion, can improve poor soils but may have little effect on fertile soils, but also lower CO2 emissions.

Properties of Rice Husk and Rice Straw

A. Chemical composition Proximate analysis Ultimate analysis Chemical composition of RHA B. Physical properties Bulk density Outer surface area Porosity Angle of repose Equilibrium moisture content Thermal conductivity Pressure drop, terminal velocity

A. Chemical composition Proximate analysis

Property Volatile matter Fixed carbon Ash Rice husk * 64.7 15.7 19.6 Rice Straw 69.7 11.1 19.2 Wood 85 13 2

Ultimate analysis
Property Carbon Hydrogen Oxygen Nitrogen Sulphur Rice husk 38.7 5 36 0.5 0.1 Rice Straw 37.7 5 37.5 0.6 NA Wood 48 6.5 43 0.5 NA

Chemical composition of carbon-free rice husk ash

Chemical composition SO2 K2O Na2O CO MO Fe2O3 P2O5 SO3 Cl % d.b. 86 - 97.3 0.58 - 2.5 0.0 - 1.75 0.2 - 1.5 0.12 - 1.96 trace - 0.54 0.2 - 2.85 0.1 - 1.13 trace - 0.42

B. Physical properties Bulk density, kg/m3

Property Loose Vibrated Bricketed or pelleted Ground Rice husk Rice husk ash Rice Straw Wood 73-112 122-145 180 230-400 96-192 300-900

Outer surface area

The outer surface area of rice husk is around 4000 m2/m3 and reduced to 300 m2/m3 when the husk is pelleted (Kaupp,1987).

Porosity
Porosity is the volume occupied by air in relation to the volume of husk itself. The volume of the air occupying the husk pores and the interstices between husk in a rice husk bed is 85 % while a single husk has a porosity of 54 %, with the majority of the pores being closed (Kaupp, 1987). This porosity reflects the low bulk density of the husk.

Angle of repose
The angle of repose affects the design of all handling components where it is intended that the rice husk will flow under gravity. The angle of repose of rice huks ranges from 35 to 50o depending on moisture content (ARGC, 1968; Arumugam et al., 1981; Chakraverty, 1989; Kaupp, 1987; Pathak et al., 1988). Ground rice husk forms an angle of repose of 40 to 45, depending on grinding fineness (Nijaguna and Chapgaon, 1989), and is thus similar to the whole husk. But when the husk flows out of a hopper with a side angle of 45 it gets jammed due to compaction by gravity (Beagle, 1978). Therefore, loosening devices or steeper angle of walls are required if the husk shall flow under gravity. This complicates the construction of feeding hopper of rice husk furnaces.

Equilibrium moisture content

Rice is milled at moisture content of 12 to 14 % wet basis (w.b.), producing rice hull at 3 % (w.b.) moisture content after milling. If the husk is stored it absorbs water until the moisture content reaches equilibrium with the ambient temperature and humidity. Under humid tropical conditions the moisture content of rice husk increases up to 15.3 % (w.b.) as shown in Table 2.1, which requires immediate firing of rice hull to avoid energy loss. High moisture content affects the net calorific value, combustion process, free-flowing properties of bulk rice husk, and thus the angle of repose.

Relative humidity (%) 10 20 30 40 50 60 70 80 90

Equilibrium moisture content (% w.b.) Rice husk 3.7 5.4 6.8 7.9-8.1 9.1 -9.5 10.1 -10.8 10.8 - 11.8 11.6 - 12.9 14 - 15.3 Rice straw 5.5 6.3 9.5 12.5 21 Wood 3.5 5 6 7.5 9 10 12 14.5 18

Thermal conductivity
Rice husk has a thermal conductivity of around 0.036 W/m C, which is comparable to most insulation materials has a potential to be used as a building material.

Pressure drop of air in a rice husk bed and terminal velocity

When air is forced through a rice husk bed the pressure drop increases with increasing air flow rate and is almost directly proportional to the height of the husk or char bed. To prevent fluidization, the maximum air velocity is restricted to 0.2 m/s for rice husk and to 0.08 m/s for charred rice husk (Kaupp, 1984; Nijaguna and Chapgaon, 1989).

Air velocity and pressure drop in rice husk bed (Kaupp, 1984)
If combustion air has a superficial air velocity above 0.08 m/s, the combusting fuel bed will be elutriated and fly ash and sparks will cause contamination or even ignition of the drying products. Application of Rice Husk Ash
RHA is a carbon neutral green product. Lots of ways are being thought of for disposing them by making commercial use of this RHA. RHA is a good super-pozzolan . This super-pozzolan can be used in a big way to make special concrete mixes . There is a growing demand for fine amorphous silica in the production of special cement and concrete mixes ,high performance concrete , high strength, low permeability concrete, for use in bridges, marine environments , nuclear power plants etc. This market is currently filled by silica fume or micro silica , being imported from Norway, China and also from Burma . Due to limited supply of silica fumes in India and the demand being high the price of silica fume has risen to as much as US$ 500 / ton in India . From RHA we manufacture organic micro-silica / amorphous silica, with silica content of above 89%, in very small particle size of less than 35 microns Silpozz for application in High Performance Concrete. For more details pl visi

Other uses of Rice Husk Ash This product can be used in a variety of applications like: green concrete high performance concrete refractory ceramic glaze insulator roofing shingles waterproofing chemicals oil spill absorbent specialty paints flame retardants carrier for pesticides insecticides and bio fertilizers etc etc.

CHAPTER # 2
RICE BRAN OIL

INTRODUCTION Rice oil, also called rice bran oil, has been used extensively in Asian countries such as Japan, Korea, China, Taiwan, Thailand, and Pakistan.It is the preferred oil in Japan for its subtle flavor and odor. Interest in rice oil in the United States was initiated after WWII, primarily to provide an additional revenue stream to the rice miller. More recently, interest in rice oil escalated with its identification as a healthy oil that reduces serum cholesterol.Three facilities were constructed in the United States to produce rice oil.The first facility began operation in the late 1950s, and a second facility was started in the 1960s. Both were shut down in the early 1980s because of economics. A third production facility began operation in the early 1990s and continues producing both bulk and packaged oils for the domestic and export markets. Attempts at further development of rice oil production have not been successful because of high capital requirement to construct an oil extraction plant and refining facility and limited availability of stabilized rice bran.Rice oil is a minor constituent of rough rice when compared with the carbohydrate and protein content. Two major classes of lipids are present: those internal within the endosperm and those associated with the bran. The internal lipids contribute to the nutritional, functional, and sensory qualities of rice.Rice bran is the main source of rice oil. The majority of available bran continues to be used for animal feeds without being extracted for the oil. The food industry uses minor quantities of stabilized rice bran as a source of dietary fiber, protein, and desirable oil. Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its high smoke point of 213C (415F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Japan and China.This chapter reviews the source and composition of rice bran oil, its nutritional characteristics, production, and refining of the oil and its applications. Composition of rice husk oil: Rice husk is an agricultural residue abundantly available in rice producing countries. The annual rice husk produce in India amounts is generally approximately 12 million tons. Rice husk is generally not recommended as cattle feed since its cellulose and other sugar contents are low. Furfural and rice bran oil are extracted from rice husk. Industries use rice husk as fuel in boilers and for power generation.Among the different types of biomass used for gasification, rice husk has a high ash content varying from 18 20 %. Silica is the major constituent of rice husk ash and the following tables gives typical composition of rice husk and rice husk ash. With such a large ash content and silica content in the ash it becomes economical to extract silica from the ash, which has wide market and also takes care of ash disposal.

Composition of Rice husk on dry basis.

Element Carbon Hydrogen Oxygen Nitrogen Silicon Potassium Sodium Sulfur Phosphorous Calcium Iron Mass fraction% 41.44 4.94 37.32 0.57 14.66 0.59 0.035 0.3 0.07 0.06 0.006

Magnesium

0.003

Composition of Rice husk ash on dry basis

Element Silica(SiO2) Aluminum Ferric oxide Titanium dioxide Calcium oxide Magnesium oxide Sodium oxide Potash Loss on ignition Mass fraction % 80-90% 1-2.5 % 0.5 % Nil 1-2% 0.5-2.0 % 0.2-0.5 % 0.2% 10-20 %

From the table it is clear that silica is the major constituent of the rice husk ash. Experiments have been carried out successfully under lab scale to extract the silica from the rice husk ash. This not only provides value addition but also solves the problem of large amount of ash disposal. Rice husk a major by-product of the rice milling industry, is one of the most commonly available lignocellulosic materials that can be converted to different types of fuels and chemical feedstocks through a variety of thermochemical conversion processes. Proper understanding of the physical and thermochemical properties of rice husk is necessary for the design of thermochemical conversion systems. This study provides information on moisture content, bulk density, particle size, heating values, proximate analysis, ultimate analysis, ash composition, and ash fusibility characteristics for six rice husk varieties. The moisture content ranged from 868 to 1044%, and the bulk density ranged from 86 to 114kg./ m3. The results showed excessive volatile release of over 60%, high ash content ranging from 1530 to 2460% (dry weight basis), and high silica content of the ash ranging from 90 to 97%. The lower heating values ranged from 1324 to 1620MJ / kg (dry weight basis). The ash fusion temperatures of all the varieties were found to be over 1600C. The differences in varietal characteristics have significant effects on the chemical properties of rice husk. MILLING OF RICE Todays modern rice mills efficiently separate hulls from paddy rice followed by bran removal (Figure 4) (6). Milling consists of rubber roll dehullers, paddy separa- tors, abrasive milling (whitening), and possibly friction mills. The bran and polish consist

mainly of the outer layers of rice caryopsis. These include the pericarp, seed coat, nucellus, aleurone layer, germ, and part of the subaleurone layer of the starchy endosperm. Rice bran makes up 58% of rough rice, and the polish may account for an additional 23% (5). Commercial rice bran is a fine, floury material made up of the outer layers of the brown rice plus pulverized germ, some hull fragments, and some endosperm (white rice fragments) (8). The particle size distribution of the bran is shown in Table 5 (26). The particle size of the bran varies significantly with type of milling and milling condition. The composition of the bran also varies as a function of milling degree (Table 6) (27). Generally, a low degree of milling is practiced. Rice bran is rich in lipids, proteins, minerals, vitamins, phytin, trypsin inhibitor, lipase, and lectin (hemeagglutinins) (5). Compared with other cereal brans, rice bran with germ is a little higher in fat content but comparable in protein, fiber, and ash (Table 7). The high phosphorous content is among the highest of the cereal grains. Rice bran is also high in silica probably because of the presence of rice hull fragments. Bran is high in B vitamins and tocopherol, but it contains only a little Vitamin A and C (28). Rice bran and germ are used in animal feeds as a low-cost source of protein and oil (6). Rice mill feed is a combined product produced by huller mills, where dehulling and milling is a single processing step (5). Raw rice bran, when dehulling is a separate processing step, has about four times the oil content (1720%) of rice mill feed (6). Parboiled rice bran produced by cooking of rough rice prior to milling has a greater oil content, usually above 20%, than raw rice bran. The higher oil con- tent may be caused by less endosperm contamination, better extractability of the oil by solvents, and outward movement of the oil from aleurone and germ cells to the bran layer (28). Steps in rice milling: Rough rice

Screening

Distoning

Dehulling

Bran

Grading and sizing

Milled rice

The final physical and chemical nature of bran depends on the following: 1. 2. 3. 4. 5. Rice variety Treatment of the grain before milling Type of milling system Degree of milling Fractionation that occurs during milling (29).

The preferred method for milling of rice that gives hulls, bran, and milled rice is referred to as multistage or multiple break where shellers (dehullers), pol- ishers, and whiteners are used. The hull is first removed in shellers, and the dehulled brown rice undergoes subsequent whitening operations. The amount of contami- nants in the bran affects the total lipid content. Contaminants are broken rice and layers from the endosperm. Addition of calcium carbonate, usually at 0.25% of rough rice as a milling aid during whitening, further reduces the oil content. Other milling aids such as diatomaceous earth and ground limestone have also been used. In developing countries, most rice is milled in a one-stage (huller) mill that removes hull, bran, and germ as a single mixture. It is estimated that less than 25% of rough rice is fractionated into hull and bran fractions (29).

4. ENZYMES IN RICE BRAN Rice bran contains active enzymes (30). Germ and the outer layers of the caryopsis have higher enzyme activities. Some enzymes that are present include a-amylase, b-amylase, ascorbic acid oxidase, catalase, cytochrome oxidase, dehydrogenase, deoxyribonuclease, esterase, flavin oxidase, a and b-glycosidase, invertase, lecithi- nase, lipase, lipoxygenase, pectinase, peroxidase, phosphatase, phytase, proteinase, and succinate dehydrogenase. Particularly lipase, but also lipoxygenase and peroxidase, are probably most important commercially because they affect the keeping quality and shelf life of rice bran. Lipase promotes the hydrolysis of the oil in the bran into glycerol and free fatty acids (FFA) (5). The lipase has been studied extensively. In the intact grain, the lipases are localized in the testa-cross layer of the rice grains while the oil is in the aleurone and subaleurone layers and in the germ (26, 26a). The germ, where 60% of the lipase occurs, is similarly compartmentalized. During milling, the enzyme and substrate are bought together. The rate of FFA formation is highly dependent on environmental conditions. Formation of 57% free fatty acids per day has been reported (29). Up to 70% FFA has been reported for a single month of bran storage. Production of FFA in a clean U.S.produced bran is shown in Figure 5 (31). Rice bran oil contains 24% FFA at the time of milling. Less than 5% FFA is desirable for producing rice bran oil because high FFA results in high refining losses.

90 80 70 60
FFA (%)

50 40 30 20 10 0 20 40 60 80 100 Time (number of Days) 120 140

Free fatty acid (FFA) increase in raw bran during a 135-day storage period STABILIZATION OF RICE BRAN The instability of rice bran has long been associated with lipase activity (35). As long as the kernel is intact, lipase is physically isolated from the lipids (29). Even dehulling disturbs the surface structure allowing lipase and oil to mix. Oil in intact bran contains 24% free fatty acids (2). Once bran is milled from the ker- nel, a rapid increase in the FFA occurs. In high humidity storage, the rate of hydro- lysis is 510% per day and about 70% in a month as shown earlier. The objectives of rice bran stabilization are as follows: Arrest lipase and lipoxygenase activity. Improve oil extraction efficiency. Reduce fines in crude oil. Sterilize the bran. Reduce color development. The lipoxygenase and peroxidase enzymes also have a negative impact on the oxidative state of the bran (Table 9). Further degradation of the oil occurs as reflected in an increase in peroxide and thiobarbituric acid value and a decrease in iodine value. Both lipoxygenase and peroxidase enzymes are inactivated with lipase inactivation. Lipase activity results in hydrolytic rancidity. There is little or no change in flavor of the bran with an increase in FFA (5). Lipoxygenase activity, however, increases with the presence of FFA resulting in oxidative rancidity (36). It is oxidative deterioration that is responsible for the flavor and odor of rancid rice bran. Peroxidase is used as a convenient index of lipase activity. The inactivation tem- perature for lipases and associated enzymes is dependent on the moisture content. At 4% moisture, inactivation temperature for lipoxygenase is 40 C, lipase is 55 C, and peroxidase is 70 C

(28). Methods for stabilization of rice bran have been reviewed (37). These include dry heating, wet heating, and extrusion. The most practical method has been the use of extrusion or expansion methods. In retained heating methods (dry heat), a simple hot air drying reduces the moisture content to 34%. The bran must be kept dry in moisture-proof containers, or the rehydrated bran will regain its lipase activity. If the bran is heated in the presence of moisture, the lipase is permanently denatured. The types of retained-moisture heating methods include extrusion cookers and sealed rotating drums. Extrusion cooking results in both lipase denaturation and bran sterilization. When pressure is released, part of the superheated moisture eva- porates with little or no drying being required. Expanders or expellers are also used to permit addition of moisture (wet heating) through steam and the formulation of colletts or pellets from the bran. The colletts aid handling and oil extraction. Extrusion (dry heat) cookers have been ideal for stabilization because excess moisture is not added, eliminating the need for drying. The heating of the bran occurs through conversion of mechanical energy of the screw drive to heat the bran. Temperatures used for stabilization vary from 100 to 140 C. The bran is kept hot for 35 minutes after extrusion to ensure lipase inactivation. The hot bran is then cooled using ambient air. Extrusion cooking of the bran was pioneered by the Western Regional Research Laboratory (28, 29, 29a). Dry extrusion was found more suitable for stabilizing bran to be used as a food ingredient (38). Stabilization within 1 hour after milling is considered ideal for bran quality. Wet heating is more effective for bran stabilization for oil extraction than is dry heating. Lipase is inactivated in 3 minutes at 100 C (37). The equipment that can be used include steam cookers, blanchers, autoclaves, and screw extruders with injected steam and water (30). Extrusion with steam injection and up to 10% added water reduces the temperature required for lipase inactivation. Temperatures are reduced to 100120 C. Product may be held at 100 C for 1.53.0 minutes before drying to a stable moisture content. Bran expands as it exits the extruder, and water flashes to steam (8). Porous pellets assist in solvent percolation during oil extrac- tion. Fines are agglomerated as well. Addition of water/steam to bran during wet extrusion requires drying after stabilization. Hot air is simply passed through a bed of pellets. Although this increases the cost of stabilization, lipase inactivation is permanent with less nutritional damage to the bran. The recovered oil is lighter in color with lower refining losses. The stabilized bran may be stored for extended periods, although extraction should be completed within 1 month for best quality oil (39). Parboiling of rice is also an example of wet heat stabilization. The lipase in rough rice is completely inactivated by either autoclaving for 320 minutes or by parboiling. Other stabilization methods that have been investigated are as follows: 1. Refrigeration to reduce the rate of hydrolysis (8) 2. Lowing pH to reduce lipase activity (4) 3. Chemical additions such as sodium metabisulfite (39a) 6. RICE BRAN TO RICE BRAN OIL Rice bran is the source of rice bran oil (30). Various commercial efforts to extract the oil

have been made over the past 50 years. Initially, use of the oil in traditional foods was targeted. More recent efforts have emphasized the nutritional benefits of rice bran oil. Rice bran oil with a low free fatty acid content can be extracted with hexane from extrusion stabilized bran. The process flow is shown in Figure 6. Nonstabi- lized bran, although having a high free fatty acid, can also be used for production of oil. With nonstabilized bran, the extraction is similar to that of extracting a fine powder. Preprocessing of the bran through an extruder, expander, or expeller may be used to form either a flake or pellet that results in improved solvent flow through an extraction bed (40). Flaked bran with only 712% passing a 25 mesh screen gave a percolation through a 60cm bed of 563620 L/m2/min. The oil extraction rate Rice bran

Stabilization

Pellets

Hexane extraction

Desolventizing

Crude rice bran oil Process for rice oil production was rapid, with 96% of the oil being removed in 5 minutes and only 0.7% residual oil remaining after 1 hour of extraction. Earlier methods to recover the oil used hydraulic pressing (28). In a Japanese system for pressing, the raw bran is cleaned by sifting and air classification to remove whole and broken grains and hulls, and, in some instances, to recover rice germ. The bran is then steam cooked, dried, prepressed, and finally expeller pressed. Hexane extraction may be batch, battery, or continuous type (12). All three sys- tems were recently operating in Japan. Continuous systems operate in Brazil, Burma, Egypt, India, Mexico, Taiwan, Thailand, and the United States. The bran in the most efficient systems is stabilized, pelletized, and, if required, dried. After the pretreated bran is placed in the extractor, hexane is pumped in and allowed to percolate through the bran to extract the oil. Countercurrent extraction is used. The miscella (solvent plus oil) is passed through filters to remove the bran fines before evaporation for solvent and crude

oil recovery. The production of fines from expander stabilized bran depends on stabilization condition (38). Flake size is larger if expanded at 120 C, but the flakes are fragile and easily broken. Flakes with high moisture content were more resistant to breakage. Final bran moisture was about 6%. Pelletizing of the bran improves percolation and minimizes fines in the miscella. Pellets are 68 mm in diameter. Moistening during palletizing reduces the fines pro- blem. Parboiled bran does not produce the hard pellets found for raw bran possibly because of protein denaturation during parboiling (33). Binding of the fines in the pellet is assisted by starch gelatinization during heating of the bran. Parboiled bran also presents problems with sticking to dryer surfaces resulting in self-ignition in the dryer. Prior mixing with raw bran alleviates the problem. The X-M process combines solvent extraction and milling of the rice (41). Brown rice is pretreated with warm rice oil (0.5%) for 23 hours to soften the bran. The rice is then milled in the presence of a rice oil miscella. The solvent slurry is then removed from the rice and the rice oil is recovered. Advantages are that sta- bilization is not required and the resultant oil had a minimum FFA level. This pro- cess is no longer used. Extraction of rice bran oil by supercritical fluid has been investigated (5). Minor reductions in oil yield may occur. The oil yield with supercritical CO2 is 17.98%, with CO2ethanol 18.23%, and with hexane 20.21%.

CHAPTER # 3 REFINING OF RICE BRAN OIL

REFINING OF THE OIL The color of crude rice bran oil is dark greenish brown to light yellow depending on the condition of the bran, extraction method, and composition of the bran. The pig- ments include carotene, chlorophyll, and Maillard browning products (12, 28). Oil from parboiled rice bran is generally darker in color than oil from raw rice bran. The composition of crude rice bran oil has a major effect on refining. The crude oil typically contains up to 0.5% bran fines and 0.55% wax. Agitated storage tanks are required. Heated tanks and lines also are necessary to prevent crystallization of waxes. Refining losses may be in excess of ten times the FFA when the crude oil has a relatively low FFA (<10%). Lower refining losses of approximately two times the FFA have been reported (2, 6, 40). Refining of crude rice oil involves dewaxing, degumming, neutralization of free fatty acids, bleaching to improve color, and steam deodorization. Refined rice bran oil is a light yellow color (Lovibond 3.0 R 30Y) with a mild background odor and flavor reminiscent of rice. Similar to peanut oil, the flavor and odor are complemen- tary to the flavor of many fried foods, such as fish, chicken, and chips. 1. DEWAXING Waxes can increase refining losses (8). The wax content of crude oil depends on the variety of rice, milling technique, method of oil extraction, and extraction tempera- ture (2). Extraction temperature affects both the type of wax present and its quantity (42). For example, extraction at 50 C yields two to three times more wax than extraction at 20 C. Initial dewaxing may simply be gravity settling followed by decanting (43). The oil is gradually cooled to allow for wax crystallization followed by filtration or centrifugation to recover the wax sludge. The foots recovered may be added back to the defatted bran, sold as an animal feed oil, or further processed for oil recovery and wax purification. Wax recovery involves acetone washing and fractionation with isopropanol. The characteristics of the wax are as follows: Iodine value FFA (%) Phosphorous (%) M.P ( C) 11.117.6 2.17.3 0.010.15 75.379.9

Attempts have been made to recover the wax using cold and hot extraction (2). Wax yields of 1.291.82% of the crude oil are obtained. Continuous dewaxing of rice bran oil by chilling the oil or approximately 5 C followed by filtration is necessary for production of a high-grade, chill-proof oil. 2. DEGUMMING AND DEACIDIFICATION The phospholipids in rice oil are similar in composition to other oil sources. These may be recovered as rice lecithin (5). Production of food-grade lecithin requires miscella to less than 20 C followed by filtration through plate and frame filters is practiced. Kinsey and Hummell (44) reported on the use of sodium silicate as an aid for

dewaxing. The characteristics and physical properties of a purified rice bran wax are similar to carnauba wax (45). Additional dewaxing may be used during degumming and alkali refining (8). Dewaxing of refined, bleached oil by cooling to prior removal of bran fines and waxes. Regular water degumming may be used. Temperatures above 80 C are required to prevent crystallization and removal of waxes with the gums. If food-grade lecithin is not being produced, filtration of bran fines is not required. Pretreatment with phosphoric or organic acid is necessary to remove nonhydratable phospholipids. Food-grade surfactants may be added to improve wax removal (46). Degumming at less than 50 C actually assists in wax removal. Wet gums may be added to defatted bran as a method for disposal (8). Both alkali and physical refining have been used for FFA removal (5). With alkali refining, batch or continuous methods may be used. Oil may be pretreated with phosphoric or organic acid for phospholipid hydration. The oil is then treated with 1630 baume (Be0 ) caustic with 20 40% excess. The soaps settle and may be recovered as soapstock or foots (47). Continuous refining consists of in-line mixers, heaters, and centrifuges (8). The combined oils plus alkali are rapidly heated to 5570 C to assist in breaking the emulsion of hydrated soap in oil. In instances where neutralization is com- bined with dewaxing, separation is performed at 2832 C. Water washing or post-neutralization treatment with silicates to remove final traces of soaps and phos- pholipids is the same as for conventional oils. Miscella refining, or refining while still in solvent, may also be used (47). Higher refining yields and good-quality neutralized oil with less color are advantages of miscella refining. Losses were near the calculated amount (48) based on titrated values. Rice oil miscella is often variable. Excessive losses may occur in refining of rice oil. A 5% FFA crude oil has losses ranging from 12% to 40% by the cup method. The cause of high refining losses is unknown. It is assumed the losses are caused by the presence of partial esters, oxi- dized components, and waxes, as well as high FFA acidity (8). Steam refining is practiced by various refineries in Japan and the United States (2). In calculating the amount of caustic required for caustic neutralization, the oil is titrated to a phenolphthalein end point. This titration endpoint includes not only the FFA, but also the oryzanol compounds. With the higher caustic addition, the ory- zanol is transferred to the soapstock away from the oil. The nutritional benefit of these compounds is lost. An alternative indicator for titration uses alkali blue (8). This indicator reflects the acidity contributed only by the free fatty acids.

3. BLEACHING, HYDROGENATION AND DEODORERIZATION Standard methods are used for bleaching, hydrogenation, and deodorization of rice bran oil. Bleaching uses activated carbon or bleaching earth (47). Activated carbon is seldom used because of high cost and handling difficulties. Bleach clay dosage depends on the characteristics of the rice oil as well as that of the bleaching earth. Dosages range from 2% to 10%. Newer silica bleaching earths are more effective in reaching satisfactory oil colors. Deodorization or steam stripping is used to remove objectionable odors resulting from peroxides, aldehydes, and ketones as well as characteristic rice oil odors and flavors (12). The oil is heated to 220250 C under 35-mm Hg vacuum. Semicontinuous

deodorizer units are the most common types used. Other designs have been evaluated (43). After deodorization, the oil is cooled to 60 C and filtered. Storage of deodorized rice ban oil is the same as for other oils. Physical refining, also called steam refining, combines deacidification with deodorization. Physical refining is more efficient for high FFA oils giving better yields of neutralized oil than alkali refining (2).

4. WINTERIZATION In addition to wax removal, rice bran oil contains sufficient saturated and high melt- ing glycerides to require winterization to gain a cold test of 5 hours (8, 43). Without winterization, dewaxed rice oil is frequently cloudy or turbid even at room tempera- ture or slightly lower. Winterization consists of cooling the oil under defined rates and to specific temperatures followed by filtration. With rice oil, winterization consists of cooling 30 35 C oil slowly at a uniform rate to 15 C over a 12-hour period with slow agitation, then further cooling to 45 C without agitation followed by holding over a 24 48-hour period, allowing higher melting components to crystallize. The type of crystals formed depends on the cooling rate and the temperature differentials. Large, stable crystals are desired for filterability. Filter aids may be added to assist separation of the crystals from the viscous oil. Cold tests of the winterized oil of 57 hours are near maximum. Miscella winterization more effectively separates the high melting solids from rice oil. Hexane, acetone, and isopropyl acetate are among the solvents used. The miscella is slowly cooled to 15 C over 12 hours with agitation, then to 4 5 C without agitation, and held for 2448 hours before filtering.

5. CO-PRODUCTS FROM PROCESSING As with all oils, coproducts of refining represent a significant revenue stream. Waxes may be concentrated and refined to compete with other organic waxes. The hard, high melting waxes are preferred for most applications. Soapstock contains fatty acid soaps and, for oil that is caustically refined, ory- zanol (510%). The soaps may be acidulated for feed use and the oryzanol isolated (16). Diethyl ether, alumina chromatography, and crystallization are used for pur- ification of the oryzanol. The deodorizer distillate, about 1% of deodorizer feed, contains tocopherols, tocotrienols, and sterols (Table 10). The tocols are shown in Table 11 and the sterols in Table 12. Its value is similar to other oil distillates. TABLE 10. Rice Oil Deodorizer Distillate Composition (20). Component Percent (range) Free fatty acids 2540 Tocopherols 1.53.0 Tocotrienols 4.06.0 Sterols 1525 Squalene 1525

Monoacylglycerols, diacylglycerols, etc

1525

Sterol Composition of Rice Oil Deodorizer Distillate (20). Sterol Beta-sitosterol Stigmasterol Campesterol Delta-7-stigmasterol Delta-7-avenasterol Delta-5-avenasterol Others Percent 3 1 8 1 3 1 8 0 6 5 1 0

6.COMPOSITION OF REFINED RICE BRAN OIL A typical specification for finished rice bran oil is shown in Table 13. These are similar to that for other oils. Rice bran oil has a characteristic nutty, earthly flavor not unlike peanut oil. The fatty acid composition of rice bran oil is most similar to peanut or ground nut oil (Table 14) (8). Palmitic, oleic, and linoleic acids make up more than 90% of the fatty acids present. The major molecular species of triacylglycerols are palmi- tic-linolenic-oleic, oleic-linoleic-palmitic, palmitic-linoleic-linoleic, linolenic-lino- leic-palmitic, and trioleic. As with peanut oil, rice bran oil is most suited for general frying and cooking applications. Product Specification of Refined, Bleached, and Deodorized Rice Bran Oil. Characteristic Value Iodine value (Wijs method, g/100 g sample) 99108 Peroxide value (meq/kg) 1.0 max Moisture (%) 0.05 max Color (5.25-in Lovibond red) 5.0 max Free fatty acid (% as oleic) 0.05 max Flavor/odor 7 min Chlorophyll (ppb) 75 max Saponification value 180190 Unsaponifiable matter 35 Smoke point 213 C Refractive index 1,4701,473 Specific gravity 0.916 a AOM (hr) 17.5aActive oxygen method.

Chemical Composition of Rice Bran Oil (8). Physicochemical Parameters Acid value Iodine value Saponification value Unsaponifiable matter Fatty acid composition C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 C20:0 C22:0 Value 1.2 100.0 211.8 4.2 Percent 0.6 21.5 2.9 38.4 34.4 2.2

RICE BRAN OIL NUTRITION The initial interest in rice bran oil resulted from work with the stabilized rice bran. Rice bran was shown to be equivalent in serum cholesterol reduction to oat bran in hamster trials (Table 15) (1). Two clinical studies showed rice bran reduced serum low-density lipoprotein (LDL) cholesterol in humans (49,50). Defatted bran was less effective in lowering cholesterol than full fat bran (1). The cholesterol-lowering activity was concentrated in the unsaponifiable fraction of rice bran oil (Table 16) (51). Oryzanol of was found to contribute to the hypocholesterolemic activity rice Effect of Rice and Oat Brans on Serum Cholesterol in Hamsters (1). Bran in Diet Cellulose Rice bran (10%) (47.8%) Defatted rice bran (24.7%) rice bran Parboiled (31.8%) parboiled rice Defatted branbran (19.6%) Oat (53.7%) Serum Cholesterol (mg/dL) 39 27 5 0 34 7 29 7 37 7 28 9

Hypocholesterolemic Activity of Unsaponifiable Matter of Rice Bran Oil in Rats (51). Diet Control (peanut oil) (10%) Rice bran oil (10%) Control 0.2% unsaponifiables Control 0.4% unsaponifiables Serum Cholesterola (mg/dL) Tot HDL LDL 37 4 331 al VLDL 22 4 240 4 3 8 8 38 4 339 7 8 24 4 195 3 8

oil in rats (52) and primates (53). A clinical study with 3.1 g/day of rice bran oil unsaponifiables over a 12-month period resulted in a 14.1% reduction in total cholesterol and a 20.5% reduction on LDL-cholesterol (Table 17) (54). HDL- cholesterol rose, and triacylglycerols decreased significantly. Tocotrienols, also pre- sent in rice bran oil, have been reported to reduce serum cholesterol (55). The refining method used in rice oil production affects the oryzanol content of finished oil (3). With alkali refining, most of the oryzanol is removed (Figure 7), whereas with steam or physical refining, most of the oryzanol (66%) remains in Effect of Daily Addition of Rice Bran Unsaponifiables (RBN) on Serum Lipids (mmol/L) in Hypercholesterolemic Subjects (54). aLDL low-density lipoprotein, HDL high-density lipoprotein, ns not significant

Serum Lipidsa RBN Cholesterol LDL cholesterol HDL cholesterol Triacylglycerol/HDL Cholesterol LDL cholesterol HDL cholesterol Triacylglycerol/HDL

Start 6.18 4.28 0.17 2.16 5.70 3.95 0.21 1.54 0.33 0.37 0.02 0.35 0.21 0.18 0.06 0.31

12 months 5.31 3.40 0.24 1.21 6.06 4.05 0.22 1.55 0.20 0.18 0.02 0.21 0.32 0.31 0.01 0.20

p <0.05 <0.05 <0.025 <0.05 ns ns ns ns

Oryzanol (ppm X thousand)

20

10

Crude

Alkali refining

Physical refining

Effect of the refining process on the oryzanol content of rice bran oil (8). the oil (56). Physically refined rice oil gave a serum lipid response similar to that of crude rice bran oil. Various refining methods to preserve the oryzanol in the oil have been attempted. Sodium carbonate instead of sodium hydroxide has been partially successful in which two-thirds of the original oryzanol in the crude oil is preserved in the refined oil (57). Adding back unsaponifiables to the oil has been patented (58). Clinical trials have not been performed with high oryzanol rice bran oil. An unsaponifiable concentrate was prepared by extracting the soapstock, with hexane giving a deacidified concentrate with 30% unsaponifiable content. RICE BRAN OIL UTILIZATION Rice bran oil is used in foods, feed, and industrial applications. Only high-quality oil is targeted to foods. The use of rice bran oil in Japan, where it is the largest volume domestically produced vegetable oil, is as a frying oil where its flavor is preferred over alternative oils. The oxidative stability of rice bran oil is equivalent to peanut oil and cottonseed oils in deep frying applications (Table 18) (8, 59).

Frying Evaluation of Rice Oil (15day results) Days to Maximum Levelb FFA FOS L L TP Oil typea Y R M Rice (without 3.91 3.74 6 28.0 31. Rice (with additives) 5.62 3.46 7 49.6 34. additives) 9 6 Peanut (with 6.87 3.92 8 21.2 37. additives) (with 5 Cottonseed 7.22 4.07 7 28.8 37. additives) 2 aSpecifications. 40 lb (18.2 kg) gas fryers, frying temperature 350 F (177 C); hourly rotation: breaded chicken, fish, onion rings, French fries: 5-ppm dimethyl polysiloxane antifoam, 200-ppm tertiary butyl hydroguinone. bFFA free fatty acids, FOS food oil sensor; LY Lovibond yellow; LR Lovibond red; TPM total polar material.

Frying Results Using Blends of Rice and Soybean Oils (8). Total Polar Material (%) 10 days 13 days 21.12 32.7 21.07 35.5 8 3

Oil Type Rice Peanut

Rice/soybean 50:50 Rice/soybean 25:75 Days at 145 F (62.8

24.11 23.25

35.8 0 40.4 2

C) Before Rancid Odor is Detected (8). Days to Detect Rancid Odor 2 2 0 5 1 4 3 1

Oil Type Rice Rice (without (with additives) Peanut (without additives) (with Cottonseed additives)

Blends of rice bran oil with soybean oil reduces the increase in total polar material (TPM) depending on the amount of rice bran oil in the blend (Table 19). Potato chips fried in rice bran oil show flavor and odor stability at elevated temperatures between that of peanut and cottonseed oils (Table 20). Winterized rice bran oil is an acceptable oil for salad dressing and mayonnaise. The hard fraction of rice bran oil may be used to replace the plastic fats in margar- ines and shortening. Hydrogenated rice bran oil is adaptable to specialty shorten- ings and margarines. The nonfood uses of rice bran oil are feed formulations, soaps, and glycerin. Waxes may be used as a carnauba wax replacement in confectionery, cosmetics, and polishing compounds products. Use of rice bran oil grows as a specialty ingredient in the cosmetic/personal care market. The demand is for natural, value-added healthy ingredients (60). World rice production is greater than 500 million metric tons. Rice oil production is estimated at 722.2 thousand metric tons (Table 21). India, China, and Japan are the leading producers. More than half of rice is processed in small rice mills. This leaves approximately 2025 million metric tons of bran available for oil production. The rice bran oil potential is, then, 34 million metric tons. In the United States, most bran is also produced in small rice mills scattered in rice production areas with insufficient bran production to justify oil extraction. Production of Rice Bran Oil (61).* Country Bangladesh Brazil Cambodia China India Indonesia Japan Korea Republic of Korea Laos Burma Nepal Pakistan Sri Lanka Thailand Vietnam Total Thousand Metric Tons 1. 1. 5 4. 6 90. 0 472 .7 0.15 65. 0 11. 7 9. 2 2. 6 17. 6 7. 6 3. 7 5. 5 7. 8 7. 6 722 .2

*Does not include U. S. production, which is 15.918

Lab scale experiment Degumming,

1. heat crude rice bran oil to 70 deg C 2. add phosphoric acid 0.25% by weight stirring for 15 mins 3. add water 3% by weight stirring for 15-30mins 4. stop stirring and gum will precipitate. 5. remove the oil - degummed oil

Neutralizing
1. heat degummed oil to 70 deg C 2. From the acid value of degummed oil, calculate the NaOH (24 Baume) that needed for neutralizing. 3. Add the NaOH into oil and mix quick in very short period. - It is quite difficult, oil tends to be emulsion with NaOH. 4. let the soapstock precipitate or may use centrifuge separator.

Bleaching
1. Heat Neutralized oil to 70 deg C 2. add bleaching earth 3% into the oil 3. Heat and stir the mixture under vacuum, oil temp at 120 deg C for 30mins 4. Remove the bleached earth by bushner

Dewaxing
1. Keep the oil in refrigerator at 10-20 deg C for one day 2. The wax will precipitate

Deodorizing
1. heating oil to 250 deg C under vacuum 4 torr for 2 hours with sparging steam.

CHAPTER # USES & ARTICLES

Rice Bran Oil Uses and Health Benefits

Frying Pure 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. These properties make it a premium choice for frying upscale products with delicate flavors. Most Japanese restaurants in the USA 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 French fries to chicken, rice bran oil exhibits excellent taste and texture. Since hydrogenation isn't required for stability, it is a natural high-quality liquid frying oil that is also free of trans-fatty acids. Stir-Frying Rice Bran Oil is also a great choice for use in stir-frying. While its delicate, nut-like character complements the natural flavor of stir-fried meats, seafoods and

vegetables, it never overpowers them. A further advantage is its natural resistance to smoking at high frying temperatures. Not surprisingly, rice bran oil has quickly become the oil of choice by many high-end Asian-American restaurants. Salad Dressing Rice Bran Oil has a light, barely perceptible flavor, making it wonderful to use with gourmet vinegars and spices. The oil emulsifies easily, so dressings don't separate. Baking Because of rice oil's light flavor, it has found favor in baking applications. Brownies and other baked goods made with rice oil turn out light and delicious. Baking sheets and cake pans coated with rice oil allow the baked goods to come out of the pan or off the cookie sheet with no trouble at all. Soap Manufacturing Rice Bran Oil has a long and successful history in Japan as a base for soaps and skin creams. The oil is purported to reverse the effect of aging by slowing the formation of facial wrinkles thanks to rice bran oil's rich concentration of Vitamin E and gamma-oryzanol. In Japan, women who use rice bran oil on their skin are known as 'rice bran beauties'. In the US, rice oil has gained a strong and loyal following with soap manufacturers and artisans. Supplement for Horses, Dogs and other animals Rice oil has found favor with performance horses or older horses that have a difficult time keeping weight on. The rice oil is purported to give horse and dog coats a rich, shiny look. Some zoos are even feeding rice oil as a supplement to their tigers and lions!

HEALTH BENEFITS OF TOPHE GRILLING OIL

Gamma Oryzanol Rice bran oil is rich in gamma-oryzanol, a group of ferulate esters of triterpene alcohols and phytosterols. The high antioxidant property of gamma-oryzanol has been widely recognized. Studies have shown several physiological effects related to gamma-oryzanol and related rice bran oil components. These include its ability to reduce plasma cholesterol, reduce cholesterol absorption and decrease early atherosclerosis, inhibit platelet aggregation, and increase fecal bile acid excretion. Oryzanol has also been used to treat nerve imbalance and disorders of menopause. Tocotrienols Rice bran oil is the only readily available oil, other than palm, that contains significant levels (approximately 500 ppm) of tocotrienols. These occur in at least four known forms and are similar to the tocopherols in chemical structure. They belong to

the vitamin E family and are powerful natural antioxidants. The protective benefits of dietary antioxidants in the prevention of cardiovascular disease and some forms of cancer have been widely publicized. -Rice Bran Oil is a healthy oil with uses in cooking, frying, as a salad dressing, baking, soap making, as even a supplement to horses, dogs and other animals. Why Rice Bran Oil in cooking? For grilling, you need an oil that can take the heat. Specifically, you want an oil with a high smoke point, the point at which oil starts to smoke. When cooking, you don't want your oil to smoke, because it imparts a negative flavor to the foods. Rice bran oil's smoke point is 490 degrees F, higher than even grapeseed oil (480 degrees) or peanut oil (320 - 450 degrees). This means that even in the hottest of situations, rice bran oil won't smoke or breakdown. Your foods will taste better, and they will be less likely to stick to the grill or griddle. Pure rice bran oil is a rich source of Vitamin E, an anti-oxidant. Rice bran oil is also a rich in the neutraceutical gamma-oryzanol (see below for health benefits). Rice Bran Oil has NO cholesterol and NO trans fatty acids. It is naturally low in saturated fat. Rice Bran Oil is also rich in oleic and linoleic fatty acids. Rice Bran Oil is naturally free of trans fatty acids (TFA's)

Rice Bran Oil and Cholesterol Metabolism

Dietary fat is a crucial factor in the regulation of plasma cholesterol levels, and there is overwhelming evidence to support the hypocholesterolemic effect of vegetable oils that are rich in polyunsaturated fatty acids, mainly linoleic acid. Rice bran oil (RBO) is not a popular oil worldwide, but it is in steady demand as a so-called healthy oil not only in Japan but also in Asian countries, particularly India. Approximately 80 thousand tons of RBO, corresponding to only 3.5% of total vegetable oils, is consumed annually in Japan. A number of studies in humans and animals have shown that RBO is as effective as other vegetable oils in lowering plasma cholesterol levels. In some cases, RBO lowered plasma cholesterol more effectively than other commonly used vegetable oils rich in linoleic acid; this effect can be

attributed to the occurrence of specific components in RBO, -oryzanol (and its constituents, triterpene alcohols) and perhaps tocotrienols. A range of human and animal studies have shown that rice bran oil (RBO) is an edible oil of preference for improving serum cholesterol levels and lipoprotein profiles with similarity to the more commonly used vegetable oils such as corn oil and safflower oil. Of particular interest is the observation that blending RBO with safflower oil at a definite proportion (7:3, wt/wt) magnifies the hypocholesterolemic efficacy, compared with the effect of each oil alone. Although the mechanism underlying this effect is not apparent at present, the blending may have a practical significance. The blending effect was reproduced in rats fed a cholesterol-enriched diet, and there was also a decrease in liver cholesterol. The occurrence of peculiar components such as -oryzanol and tocotrienols could be responsible for the hypocholesterolemic effect of RBO.

Younger-looking skin with rice bran oil

For a long time, there has been a tradition in Japan that women rub rice bran in or put rice bran oil on their face to keep their skin smooth. It was a tradition and people dont know the real reason why rice bran or rice bran oil is effective in keeping skin smooth but it is thought that it relates to the functions of minor components of rice bran oil. Rice bran oil, a medically significant lipid containing drug, is obtained from the husk of paddy and consists of embryo (germ) and endosperm of Oryza sativa family Graminae. You can obtain this oil as a byproduct in rice mill during polishing of rice after dehusking. Rice bran oil contains three healthy antioxidants useful in protecting the bodys cells against the effects of free radicals tocopherol, tocotrienol and oryzanol. Rich in Vitamins B and E, rice bran oil increases elasticity of your skin and keeps it hydrated and soft. Rice bran oil is unique in that it contains different kinds of vitamin B and vitamin E, making it a more complex and wholesome ingredient for your skin. Owing to the presence of vitamin E, Gamma-oryzanol, it is used for many alternative herbal therapies along with skin care products to prevent aging. Thus you can obtain a younger looking, wrinkle free and glowing skin with use of this oil.Vitamin E helps skin feel refreshed all the time. Rice bran oil is used in sunscreen as vitamin E protects skin against

harmful ultraviolet (UV) rays. The antioxidant property of this oil helps to overcome free radicals which cause damage. In addition, this formula also contains refined vegetable Squalane, a phenomenal emollient derived from vitamin-rich olive oil that boosts the skins ability to naturally regenerate, nourish, hydrate, oxygenate and protect itself. Rice bran oil is a powerful anti-aging complex known to protect the skin from aging and external aggression. It is also known to promote blood microcirculation, which is beneficial in reducing dark circles and puffiness.

Use of rice bran oil for skin

It is used to exfoliate the skin by massaging it thoroughly within the face. This helps improve blood circulation thereby making the skin radiant and glowing. The anti-melanin property of rice bran oil comes into play when used as a sun block. It is also known to whiten the skin slightly thus making it effective as a skin lightening and fairness product. Benefits of rice bran oil for skin also include its property of keeping the skin incredibly soft. Polishing the face is popular in the Far East; Japanese women use both powder and oil for keeping their skin silky smooth. It can also be used as a substitute for lanolin to help control inflammation and soothe irritable skin. Alligator skin can be healed completely courtesy the rice bran oil. The oil extracted from rice bran can also be used as a carrier oil for blending numerous other medicinal oils as it gets absorbed within seconds leaving the skin velvety smooth. Using it on oily skin is not taboo either. The oil is light and does not linger on the surface of the skin increasing the oiliness despite containing numerous essential fatty acids.

Active ingredients:
- Gamma-oryzanol, ferulic acid: Beneficial for skin health. They have powerful antioxidant activity Phytosterols: anti-inflammatory, healing and restorative. - Carotenoids: beta-carotene (pro-vitamin A), lycopene: healthy glow and natural antioxidants. - Vitamin E: natural antioxidant. - Enzymes (co-enzyme Q10, polyphenol oxidase): protects the skin aging induced by free radicals. - Minerals: calcium, potassium, magnesium, phosphorus, iron, zinc, copper

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THE ADVANTAGES OF RICE BRAN OIL Rice bran oil is a healthy cooking oil produced from rice grain hulls. The healthiest portion of rice is the oil extracted from the otherwise unused bran, according to the California Rice Oil company. Rice bran oil was first used in Asian... CALORIES IN RICE BRAN OIL Rice bran oil is extracted from the nutritious bran and germ of the rice kernel. The neutral taste of rice bran oil makes it ideal for use with salads, seafood, sauces, tempura or desserts. According to California Rice Oil, rice bran oil's light... RICE BRAN OIL & CHOLESTEROL The standard treatment for high cholesterol is usually a combination of statin medications, dietary changes and increased physical activity. People who prefer to lower their cholesterol without taking statins often turn to natural remedies and... RICE BRAN OIL NUTRITION Rice is one of the most abundant food crops in the world and is consumed in large amounts by people of all backgrounds and ethnicities as a staple in their diets. Rice contains many of the vitamins, minerals, amino acids, essential fatty acids and... IS RICE BRAN OIL HEALTHY? Rice is the world's second most frequently planted crop, according to Purdue University, and millions throughout the world consume it each day. The bran is the outside shell of each rice kernel and is usually discarded, with some cultures using it... NUTRITIONAL ANALYSIS OF RICE BRAN OIL Rice bran oil is the oil extracted from the bran removed during the processing of rice kernels. A clear oil, with a yellow color and a mild flavor, rice bran oil makes a good all-purpose vegetable oil in foods. With a high smoke point, the oil is... WHAT ARE THE HEALTH BENEFITS OF RICE BRAN OIL? Rice bran oil is the oil extracted from the germ and inner husk of rice. It is known for its high smoke point of 490 degrees F (254 degrees C), making it suitable for healthy cooking methods, such as the stir frying and deep frying made popular by... RICE BRAN OIL BENEFITS FOR HAIR Rice bran oil, which comes from rice plants, has traditionally been used for cooking. It is also found as an ingredient found cosmetic products because of its benefits to hair and skin. A 2007 article in the "Journal of Agricultural and Food...

NUTRITIONAL INFORMATION FOR RICE BRAN OIL Rice bran oil, extracted from the germ and inner husk of rice, is described as having a pleasant nutty flavor and is a popular cooking oil in some Asian cuisines. Rice bran oil also contains certain phytonutrients that set it apart from other... RICE BRAN OIL VS. OLIVE OIL Rice bran and olive oils both have much to recommend them. Olive oil has enjoyed a longer run of popularity as a healthy source of monounsaturated fat, but rice bran oil offers some compelling benefits too, such as its claim to fame as a multi-use... RICE BRAN OIL VS. SUNFLOWER OIL Sunflower oil and rice bran oil are two types of vegetable oil, which is a family of edible, plant-based cooking oils. Sunflower oil is one of the more commonly used cooking oils in North America, along with other vegetable oils such as canola,... COCONUT OIL VS. RICE BRAN OIL FOR HEALTH Coconut and rice bran oils are specialty oils used for cooking and for their purported health benefits. Coconut oil contains high levels of saturated fat, a fact that remains controversial among nutrition and health experts. Rice bran oil contains... IS RICE BRAN OIL OR EXTRA VIRGIN OLIVE OIL HEALTHIER? Both extra virgin olive oil and rice bran oil are linked with positive health benefits -- more so than many other forms of cooking oil. However, deciding which is healthiest depends on how you use the oil and the particular health factor. In... DOES RICE BRAN LOWER CHOLESTEROL? Your body needs cholesterol for a number of functions. Cholesterol is essential for the synthesis of vitamin D when your skin is exposed to sunlight. Cholesterol is an important component of bile, which helps in the digestion of fats. And... 4 WAYS TO INCREASE DIETARY BRAN TO FIGHT HEART DISEASE Add oat bran in your diet to fight heart disease. Oat bran is an excellent source of soluble fiber and is very helpful in lowering cholesterol. It attaches to the cholesterol in the system and pulls it out, thereby reducing the cholesterol and... GALAXY NUTRITIONAL FOODS Galaxy Nutritional Foods, Inc. produces cheeses that are soy-based, rice-based, vegan and organic. They advertise their brands as delivering calcium and protein without added cholesterol, saturated or trans fats. One slice of cheese from the... AMERICAN CREW DAILY MOISTURIZING SHAMPOO REVIEW American Crew Daily Moisturizing Shampoo, like all American Crew products, is designed for men. It is formulated for customers with normal to dry hair. Use the shampoo every day to tone and moisturize your hair and scalp.

CHOLESTEROL AND OIL Fats in oil play an important role in lowering your cholesterol and minimizing your risk for heart disease. The most important factor is the type of fat in the oil you eat. Fats largely influence the production of cholesterol in your body, and... WHAT ARE THE BENEFITS OF STABILIZED RICE BRAN? Stabilized rice bran is rich in micronutrients and antioxidants. It's a relatively new player in the field of nutraceuticals, which feature food that provide both health and possible medicinal benefits -- because stabilizing the rice bran to...

Popular Articles & News About Rice Bran Oil Companies develop a taste for rice bran oil
September 21, 2007 | NIDHI SHARMA , TNN MUMBAI: Companies are queuing up to enter the business of rice bran oil, a byproduct of rice milling. While National Dairy Development Board (NDDB) will launch it next week under its Dhara brand, the Adani Wilmar group may launch its brand by year-end. Companies that are already present in refined rice bran oil business include Punjab-based AP Solvex, Ruchi Soya, Kolkata-based Sethia Oil Mill, Hyderabad-based Food Fat and Fertiliser and Maharashtra-based Maheshwari Solvent.

Vimal Oil to launch snacks and frozen food

January 25, 2013 | Shramana Ganguly , ET Bureau AHMEDABAD: Ahmedabad-based Vimal Oil and Foods Ltd would foray into the Rs 9,400 crore Indian snacks market with Vimal Fresh. Gujarat is home to strong regional snack brands like Balaji and Samrat and Vimal would join the snack league by March, said CMD Jayesh Patel. "Sucess of regional players in the category inspired us to launch snacks. We would launch 22 products under Vimal Fresh by March 2013," Patel told ET. The company would invest Rs 100 crore for the new project.

Hafed plans Asia No 1 rice-bran oil complex

June 13, 2002 | Rajiv Rathee , TNN GURGAON: Haryana State Cooperative Supply & Marketing Federation plans to develop Asia's largest rice-bran oil manufacturing & marketing complex in the cooperative sector at the centrally-aided growth centre, Saha (on Ambala-Jagadhri Road) of the Haryana state industrial development corporation (HSIDC). National Cooperative Development Corporation (NCDC), Hafed and Haryana government have okayed equity participation in the project. According to MD HSIDC Harbakash Singh, "Hafed has... PFA norms for rice bran oil to be revised soon September 14, 2007 | NIDHI SHARMA , TNN

MUMBAI: Demand and marketing of rice bran oil, a by-product of rice milling, could get a boost with the government plan to revise the prevention of food and adulteration (PFA) standards that were laid down in 1986. The revised standards will be based on new technology that ensures better product quality with high nutrient levels. Rice bran oil has inherent health benefits over the other widely consumed cooking oils like palm oil, soya oil, groundnut oil and mustard oil. ...

PepsiCo takes 'Snack Smart' logo off Lays, moves away from rice bran oil to cut costs
March 26, 2012 | Ratna Bhushan , ET Bureau NEW DELHI: PepsiCo has silently taken off the 'Snack Smart' logos from the packs of its snack foods like Lay's chips, Kurkure and Cheetos as it gives up rice bran oil to cook its snacks four years after launching the snack smart initiative. Starting March this year, the company has been using cheaper palm oil to cook its snack brands as a cost-saving measure, three officials in knowledge of the development told ET. A PepsiCo...

Micro-nutrient limit in rice bran oil may be raised

October 23, 2006 | Ratna Ganguli , TNN KOLKATA: The edible oil industry's proposal to raise the limit of unsaponified matters in rice bran oil from 3.5% to 4.5% is under active consideration of the Central Committee For Food Standards (CCFS). CCFS has communicated to the Solvent Extractors' Association of India (SEA) that it is examining the industry's proposal which has been cleared by its sub-committee on oils and fats two months ago, a senior official of SEA said. To take a final view, CCFS has circulated the...

SEA wants export rules set for rice bran oil

July 4, 2002 | Ratna Ganguli , TNN KOLKATA: Although India has a potential to export refined ricebran oil, it cannot be tapped in the absence of Codex standards for RBO. To facilitate exports, the Solvent Extractors' Association of India, has urged the ministries of health and consumer affairs, food and public distribution to jointly take up this matter before the Londonbased Codex committee to evolve universally accepted quality standards for refined RBO. The country has...

PepsiCo takes 'Snack Smart' logo off Lays, moves away from rice bran oil to cut costs
March 26, 2012 | Ratna Bhushan , ET Bureau NEW DELHI: PepsiCo has silently taken off the 'Snack Smart' logos from the packs of its snack foods like Lay's chips, Kurkure and Cheetos as it gives up rice bran oil to cook its snacks four years after launching the snack smart initiative. Starting March this year, the company has been using cheaper palm oil to cook its snack brands as a cost-saving measure, three officials in knowledge of the development...

Groundnut oil climbs in thin trade

July 11, 2007 | PTI

NEW DELHI: A steep prices of Rs 200 at Rs 7,800 per quintal in groundnut mill delivery oil, featured trading on the wholesale oils market on Wednesday. Elsewhere, prices of other edible and non-edible oils continued to remain flat in the absence of any worthwhile buying or selling. However, rice bran oil, in the non-edible section, receded on poor demand from soap units. Marketmen said persistent rise in the groundnut mill...

Rice bran oil manufacturers to set unit in Indonesia

August 4, 2009 | Madhvi Sally , ET Bureau CHANDIGARH: Rice bran oil manufacturers in the country, A P Solvex Limited from Punjab and Sethia Oils Limited of West Bengal, plan to set up jointly an oil extraction and refining plant in Indonesia with an investment of Rs 30 crore. After China and India, Indonesia is the third largest producer of paddy with a production figure of 63 million tonne annually. Speaking to ET, A P Solvex Limited Chairman and Managing Director A R Sharma said,"currently, the rice bran is not...

Select edible oils remain up on fresh buying in mixed trade

July 5, 2009 | PTI NEW DELHI: An upward trend continued unabated in select edible oil on the wholesale oil and oilseeds market in the national capital past week as buying by retailers picked up. However, soyabean and palmolein (RBD)oil came under pressure largely because of subdued trend in global markets and reduced off take by vanaspati units. Palm oil futures declined this week as buyers held off purchases on speculation supply will rise this quarter,...

Edible oil imports fail to temper rising prices

April 25, 2009 | Ratna Ganguli , ET Bureau KOLKATA: Even as about 13 lakh tonne of edible oils have entered the country in a time span of the past seven weeks or so, it has done little to cool down the domestic oil market. Defying the additional supply through imports, its prices, cutting across varieties, have flared up 10-15% compared to what it was a month ago. Going by the craze for imports of cooking oil by a section of traders and refiners, the edible oil industry believes that about 7 lakh tonne of edible oil...

Edible oil falls on higher imports, increased supplies

February 15, 2009 | PTI NEW DELHI: The wholesale prices of select edible oils fell in the national capital during the past week on increased supplies, triggered by record imports last month. However, palmolein (RBD) and rice bran (physical) oils strengthened on the back of pick up in demand. Selling pressure picked up after reports of record imports of vegetable oils in January and record output of mustard. India, the second largest vegetable oil buyer in the...

Emami forays into edible oil biz

September 8, 2008 | PTI MUMBAI: The Rs 1,600-crore Emami group is foraying into the edible oil business and has set up a Rs 250-crore state-of-the-art manufacturing facility at Haldia to

produce palm oil, soya oil and rice bran oil. The plant will produce 1,000 tonnes of palm oil, 600 tonnes of soya oil and 200 tonnes of rice bran oil per day in this current fiscal, a press release issued here on Monday said. The plant is procuring crude palm oil from Indonesia and Malaysia. The crude soya oil will be...

Inflation up to 4.34% on surging fish, oil prices

NEW DELHI: The headline inflation rate has risen to 4.34per cent for the week ended February 18 from 4.02per cent in the previous week. The rise has reversed a declining trend and has taken the rate to the same position it was at for the week ended January 28. According to figures released by the government, the rise for the latest week, was mainly due to a surge in the prices of fish, soyabean, sunflower oil, raw tobacco, silica, rice...

Ancillary units feel heat of Pepsico unit's closure

September 6, 2008 | PTI CHANDIGARH: The suspension of production by beverage and snack food major Pepsico India at its Punjab plant due to ongoing stalemate between the management and its workers have now threatened the existence of ancillary units. Although the company has ruled out any possibility of shifting its plant from Punjab due to the industrial dispute, the closure of the plant by the company since August 20 has forced the ancillary units to put the production to a halt. The...

SUMMARY
Rice bran is an underused coproduct of rice milling. The value is partially captured through extraction and refining of the rice bran oil. The capital costs have limited the ability of the U.S. rice milling industry to capture this value. However, rice bran oil has performance properties competitive to other widely used oils. An additional advantage of rice bran oil is certainly its nutritional benefits, which include a balance of fatty acids meeting AHA recommendations. Rice oil contains a mixture of antioxidants and promotes cholesterol reduction beyond that of more unsaturated oils. Its taste and performance is complementary to salad, cooking, and frying applications.

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