
Frying
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, due to its moderate level of
naturally occurring saturated fatty acids and at least in part to
its low linolenic acid content. 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 potato chips
and similar snacks to chicken, exhibit excellent taste and texture
profiles when using Rice Bran Oil. 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, RITO's Rice Bran
Oil has quickly become the oil of choice by many high-end Asian-American
restaurants.
Snacks
When processed to retain high levels of tocols, rice bran oil may
be used as a natural antioxidant source for topically coating a
wide range of products such as crackers, nuts, and similar snacks
to extend shelf life. This use is further enhanced by the highly
desirable flavor of rice bran oil. Alternatively, as described in
a patented process (Taylor et al., 1996), this specially processed
rice bran oil may be blended with less-stable oils (such as soy
with a high linolenic acid content) to improve their stability in
food systems.
Margarine
In addition to its pleasant flavor, several factors make Rice Bran
Oil a good choice for use in margarine. Its natural tendency to
form a stable ß' crystal lattice combined with an intermediate
palmitic acid content result in a good balance of plasticity, creaminess,
and spreading properties. A wide range of margarine types is possible
by blending with other oils and through interesterification.
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