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