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.

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.

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.

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.

NOTE: Due diligence has been taken to insure that the above is accurate and reliable, but it is provided as information only. RITO and its principals assume no liability for performance in specific customer applications. U.S. or other patents may apply in some cases. User is solely responsible for insuring against infringement.