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Help CenterJinxin Rice Bran Oil Pretreatment Technical Leader Around Asia
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Specifications
Rice bran oil pretreatment:1.Complete production line
2.Mature technology
installation
4.Professional training
Jinxin rice bran oil pretreatment Technical leader around Asia
Rice bran is the outer layer of the rice.It includes rice bran and rice germ.
Rice Bran Oil is truly "The World's Healthiest" edible oil, containing vitamins, antioxidants, nutrients and trans fat free. It's not just delicate and flavorful, it can help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Rice Bran Oil is extremely light, versatile and delicious. Use it to fry, sauté, in salad dressings, baking, dipping oils and where ever you use cooking oil. Once you use it you will be amazed cooking light and healthy is also the best tasting.
Uses
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.
Composition
Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. The fatty acid composition is:
Fatty acid | Percentage |
Myristic acid | 0.6% |
Palmitic acid | 21.5% |
Stearic acid | 2.9% |
Oleic acid | 38.4% |
Linoleic acid | 34.4% |
α- Linolenic acid | 2.2% |
Some of the benefits of California Rice Oil are:
Now being used by many restaurants in deep fryers to eliminate Trans Fat!
A source of vitamin E complex, antioxidants and other micronutrients to help fight free radicals and combat the effects of aging. Rice bran oil has more of these components than other cooking oils. The components of rice bran oil give it an outstanding shelf life.
Rice Bran Oil has the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by such organizations as the American Heart Association and the World Health Organization. It's the oil of choice for improving serum cholesterol levels and preventing cardiovascular diseases.
The viscosity of our oil is very light and the flavor delicate. Foods cooked with California Rice Oil absorb up to 20% less oil! Less oil absorbed results in reduced calories, better, lighter tasting food and enhanced flavor and palatability. Less oil absorbed also makes it more economical.
Rice Bran Oil is hypoallergenic. For those who have an intolerance to other cooking oils this is an excellent alternative.
The actual cost of California Rice Oil to the consumer is not significantly different than other high-grade vegetable oils on the market.
Rice bran oil is a naturally occurring source of many antioxidants such as Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols, Polyphenols and Squalene.
Rice bran oil has a very high smoke (burn) point, making it perfect for deep frying, pan or stir frying and is a premium choice for the replacement of hydrogenated oil containing trans fat now being used in deep fryers.
Rice bran oil creates less polymers than other oils meaning better flavor and easier clean-up.
Compare Rice Bran Oil
The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.
OIL TYPE | SMOKE POINT | MONO-UNSATURATED FAT | POLY-UNSATURATED FAT | SATURATED FAT |
Rice Bran Oil | 490º | 47% | 33% | 20% |
Olive | 360º | 77% | 9% | 14% |
Canola | 450º | 61% | 33% | 7% |
Peanut | 460º | 48% | 34% | 18% |
Soybean | 440º | 24% | 61% | 15% |
Grape seed | 485º | 14% | 77% | 9% |
Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.
Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.
Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.
Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.
Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.
Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.
Rice bran Pretreatment Plant Introduction :
Rice bran→Magnetic separation→Cleaning →Extrusion Puffing →Counter-current
Main process description:
Cleaning process:
Adopt the magnetic separation removing iron miscellaneous and vibration sieve removing broken clear, rice Xi, etc.
Expanding process:
Adopting the expander can both improve the yield of rice bran oil and reduce the consumption. The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition,then prevent the rice bran oil rancidity; On the other hand, the extrusion puffing can make rice bran be porous mateial grain, and increases the materials bulk density, then improve the permeability and leaching rate which solvent reacts to the material.
Drying process:
The puffed rice bran contains about 12% water, and the best moisture for leaching process is 7-9%, therefore, there must be effective drying means to achieve the best leaching moisture.Adopting counter-current dryer can make water and temperature meet with follow-up process requirements, and improve the oil yield, as well as oil quality.
Process feature:
1.Different combinations of process can process various oil plants in one workshop.
2. Extrusion treatment is used for raw materials with hard extraction, large-sized powder, and large capacity, which can reduce residual oil and solvent consumption, and increase the capacity by 50-80%.
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