The oil extracted from the husk and germ of rice is called rice bran oil. It has a mild taste that adds flavour to food cooked at high temperature and high pressure. It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. This oil is rich in vitamin E complex, Tocopherol, Tocotrienol and similar micro nutrients. http://bit.ly/12KowtS

1. Rice Bran Oil - What We Should Know
* Rice bran oil 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.
* The bran fraction, which includes the germ or
embryo in most commercial milling operations,
represents only about 8% of paddy weight but
contains about three-fourths of the total oil.
* Containing about 15-20% oil (the same general
range of soybeans), rice bran is commercially
feasible for oil extraction.

2. Uses Of Rice Bran Oil
* Rice bran wax, obtained from rice bran oil, is used as a
substitute for carnauba wax in cosmetics, confectionery, shoe
creams and polishing compounds.
* It is an edible oil which is used in the preparation of vegetable
ghee.

3. Health Benefits
* A medically significant component of rice bran oil is the antioxidant γ-
oryzanol, at around 2% of crude oil content. Rice bran oil is also rich in other
phytosterols.
* Rice bran oil and its active constituents improve blood cholesterol by
reducing total plasma cholesterol and triglycerides, and increasing the
proportion of HDL cholesterol.
* The rice bran oil component γ-oryzanol was shown in Japan to be effective
in relieving hot flashes and other symptoms of menopause. Researchers
found 90% of the women found some form of relief from hot flashes after
taking a rice bran oil supplement for four to six weeks.
* Rice bran oil include modulation of pituitary secretion, inhibition of gastric
acid secretion, antioxidant action, inhibition of platelet aggregation, lowering
of blood pressure and regulation of cholesterol.

4. Rice bran oil with its
higher smoke point
is good for baking
bread, cookies,
cakes, or frying.
As the women walk
in the sunlight, the
rice bran oil acts as
a sort of sun screen
to block a little of the
sun's ultraviolet
rays.

5. Kitchen Functionality
* The viscosity of rice bran oil is very light and is bland. Food cooked with
Rice Bran Oil absorbs up to 15% to 20% less oil! Less oil absorbed
results in reduced calories, better, lighter tasting food and enhanced
flavour and palatability. Less oil absorbed also makes it more
economical.
* It is hypoallergenic. For those who have intolerance to other cooking
oils this is an excellent alternative.
* It has a very high smoke (burn) point, making it perfect for deep frying,
pan or stirs frying and is a premium choice for the replacement of
hydrogenated oil containing trans fat which has now been proved harmful
for human health.
* It creates less polymers (or is less greasy) than other oils meaning
better flavour and easier clean-up.

6. Rice bran oil is mostly monounsaturated - a tablespoon
contains 7 grams of monounsaturated fat, three of saturated
fat and five of polyunsaturated fat.

14. Thank You!
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