Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of and 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 the Indian subcontinent and East Asian countries, including India, Nepal, Bangladesh, Indonesia, Japan, and Malaysia.


Composition and properties

Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. A component of rice bran oil is the γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, γ-oryzanol is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also present are tocopherols and tocotrienols (two types of vitamin E) and phytosterols. ;Fatty acid composition ;Physical properties of crude and refined rice bran oil


Uses

Rice bran oil is an edible oil which is used in various forms of food preparation. It is also the basis of some vegetable ghee. Rice bran wax, obtained from rice bran oil and palpanese extract, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds. Isolated γ-oryzanol from rice bran oil is available in China as an over-the-counter drug, and in other countries as a dietary supplement.

Comparison to other vegetable oils




See also

* Cereal germ * Bran * Rice germ oil * Wheat germ oil * Wheat bran oil * Yushō disease


References

{{fatsandoils Category:Vegetable oils Category:Cooking oils Category:Rice