Stabilizing Rice Bran —Rice Bran Processing Makes It Last
Historically, preserving rice bran for general consumption was not feasible. With traditional milling methods, an enzyme called lipase rendered the bran and germ rancid in a matter of hours. This system of rice bran processing had no shelf life and, therefore, little commercial value.
What's different about RiceBran Technologies rice bran?
...The difference is in the processing.
All rice bran is not created equal. Without RiceBran Technologies stabilization process, the powerful array of vitamins, minerals, phytosterols and antioxidants would be destroyed in a matter of minutes.
An enzyme called Lipase, which exists naturally in the bran layer, comes in contact with the bran?s oil and begins rapid degradation of the bran within seconds after removing the bran from the rice kernel. Delicately deactivating the destructive effects of Lipase activity, while maintaining 100% of the nutrition in rice bran can only be accomplished by means of our all natural, non-chemical process.
Stage 1 processing takes the raw rice bran as it is removed during the milling process and neutralizes enzymes that cause rancidity. The result is a highly nutritious ingredient with a one-year shelf life; guaranteed! RiceBran Technologies stabilized rice bran is available in granular, fine or extra fine grinds.
Stabilized rice bran from Stage 1 processing can be further processed at a Stage 2 facility into three derivative products. RiBalance™ is a dextrinized version of SRB. RiSolubles® is the nutrient-dense soluble fiber fraction of SRB. And, RiFiber™ is the insoluble fiber fraction.
A fully functional line of nutraceutical ingredients with a guaranteed one year shelf life that is unsurpassed in quality, nutritional integrity and price stability.
RiceBran Technologies owns proprietary technology that processes rice bran to preserve the highest level of nutrients. In addition, the equipment and processes that have been perfected over years of research create a superior rice bran product with a guaranteed shelf life of one year.
Unlike other stabilization techniques that require chemicals, microwave heat or other invasive and denaturing methods, RiceBran Technologies process employs a unique combination of heat, pressure and other conditions without damaging the bran's high nutritional value or heat-sensitive nutrients.
Only RiceBran Technologies possesses this unique technology because we developed the engineering process and equipment in-house, which remains operated under trade secret by RiceBran Technologies.
With a guaranteed shelf life of one year, RiceBran Technologies stabilized rice bran and nutrient dense derivative products are in a class of their own.
- The company's proprietary processing equipment is installed on the premises of two-stage rice mills, "downstream" from the rice polishers.
- After the bran (including the germ) is separated from the white rice grain, it is transported pneumatically by a RiceBran Technologies -designed loop conveyor system to the company's stabilizer unit.
- Controllers monitor the system for compliance with the prescribed temperature/pressure regime.
- When stabilized, the rice bran is moved into a cooling unit, where high-volume, specialized-pressure airflow dehumidifies and cools the product.
One of the most nutritious food ingredients available on the global market today.
RiceBran Technologies Processing
Stage 1 Processing
Stage 1 processing occurs at the rice mill. As soon as the bran and germ are removed from the kernel, RiceBran Technologies proprietary equipment begins the process of stabilization. A combination of heat, water, and pressure are used to deactivate the enzymes that cause rancidity in the rice bran. The stabilized rice bran is dried and packaged for shipment.
Stage 2 Processing
Stage 2 processing uses the stabilized rice bran from the stage 1 processing. Water and enzymes are added to the stabilized rice bran. The slurry is processed in a centrifuge to separate the insoluble fiber fraction, called RiFiber, and aqueous dispersible fraction, called RiSolubles. The products are dried and packaged in either bulk containers for finished food manufacturers and humanitarian relief or in canisters for retail consumer sales. A third product of the Stage 2 process, RiBalance, is extracted prior to the centrifuge process. RiBalance contains both the insoluble and soluble extracts, but in a more bioavailable form.
Rice Bran Oil Processing
Using proprietary RiceBran Technologies technology, the bran is fully stabilized and sent to an extraction area where oil is removed, yielding two products…a high quality crude rice bran oil and defatted rice bran. After extraction, food grade defatted bran is temporarily stored in food grade silos until it can be packaged for edible applications.
Crude rice bran oil is further processed by refining, which removes the majority of free fatty acids and provides an oil with minimal processing suitable for a variety of animal or agricultural applications.
For the vast majority of edible grade applications however, refined oil is sent forward to an absorptive vacuum bleaching step, which removes natural pigments and impurities that can’t be removed by the refining process. Edible oil bleaching typically leaves minor flavor and odor compounds that must be removed by steam distillation before packaging; however those customers that require de-waxed oil have their oil go through a de-waxing process before distillation.
Steam distillation is the final step in the edible oil process and it is here that any off flavors and residual free fatty acids left in the oil are removed. Once the oil has been fully processed, it is ready for packaging into retail bottles, food service pails or bulk drums. Larger customers have the option of purchasing tanker truck quantities of rice bran oil.