Oryzan Rice Bran Oil: An Excellent Frying
The RITO Partnership (Riceland Foods & Oilseeds International
Ltd.) has been commercially extracting and refining edible oil from
rice bran since 1994. Oryzan rice bran oil is extracted from
the bran layers of rice. Rice bran oil inherently contains a high
level of gamma oryzanol, a natural mixture of ferulic acid esters.
Oryzan is processed by a non-conventional vegetable oil refining
technique to provide several unique properties. It retains much
of the oryzanol that is naturally present in the crude oil. Due
to its strong antioxidant properties, oryzanol retards oil degradation
at elevated temperatures. This results in oil with an extended fry-life
and fried foods with improved storage stability. While Oryzan
rice bran oil can be used alone, it can also be blended with other
oils to improve their frying performance.
Properties at a Glance
- Contributes appealing nut-like flavor
- Consists of 80% oleic and linoleic fatty acids
- Naturally free of trans fatty acids (TFA's)
- Typically contains oryzanol content of 1.0%
- Has long fry-life
- Produces fried foods with good storage stability
||Color (Lovibond, red)
||AOCS Cc 13b-45
||Free Fatty Acid (% as oleic)
||AOCS Ca 5a-40
||Peroxide Value (meq/kg)
||AOCS Cd 8-53
||AAOCS Ca 2e-84
||AOCS Cc 13d-55
||Cold Test (hours)
||AOCS Cc 11-53
||Iodine Value (wijs)
||AOCS Cd 1-25
Fatty Acid Composition
For purchase information on Oryzan and other Rice Bran Oil products,
Oilseeds International Ltd.
855 Sansome Street, Suite 100
San Francisco, CA 94111
Phone: (415) 956-7251
Fax: (415) 394-9023
Oryzan Rice Bran Oil Out Performs Partially
Hydrogenated Soybean Oil
In a frying study conducted at Riceland's Research & Technical Center,
Oryzan rice bran oil was compared with partially hydrogenated
soybean oil (IV = 99). The study simulated restaurant cooking conditions
in which oils are subjected to continuous frying. Oil frying performance
was assessed by use of a Food Oil Sensor (FOS)1, by monitoring oil
free fatty acid (FFA) 2 content, and by sensory evaluation of the
French fries fried in Oryzan were observed to be much less greasy
than those fried in partially hydrogenated soybean oil.
The rate of change in the FOS reading during frying was quite different
for the two oils. As depicted in the graph above, the FOS reading
for Oryzan increased steadily during the first 48 hours of
frying, then slowed dramatically as frying continued. In contrast,
FOS values for the hydrogenated soy oil steadily increased throughout
FFA Test Results
FFA levels remained relatively low in both oils during the first
48 to 72 hours of frying and showed little change in the Oryzan
until after 144 hours of frying. In contrast, FFA's accumulated
quickly in the hydrogenated soybean oil between 72 and 168 hours
of frying. The soybean oil started smoking after 64 hours of frying.
Sensory Test Results
French fries fried in Oryzan were observed to be much less
greasy than those fried in partially hydrogenated soybean oil. They
were also crispier on the outside. The Oryzan rice bran oil
did not add extra flavor to the french fry so that true potato flavor
was observed. The soybean oil developed an off-flavor that interfered
in the taste of the potato.
1Food Oil Sensor (FOS).
The Food Oil Sensor (FOS) is designed to test the dielectric constant
of fat. As oil undergoes thermal and oxidative breakdown, its dielectric
constant increases. Frying oil is typically replaced when its FOS
reading reaches 5.
2Free Fatty Acids (FFA).
Fatty acids represent an inherent part of the fat molecular structure.
During frying, however, they are hydrolyzed from the fat to become
FFA. Elevated levels of FFA cause oils to generate smoke during
frying, hasten oxidative degradation, and contribute to off-flavors
and excessive oil absorption by the food being fried.