Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Rice Bran Oil
- Technologies
Features & Benefits
- Benefit Claims
- Labeling Claims
- Food Ingredients Features
- Product Overview
ORYZAN Rice Bran Oil is a product of RITO Partnership, formed by Oilseeds International and Riceland Foods.
ORYZAN is similar to peanut oil in fatty acid composition. The much lower linolenic acid content makes ORYZAN more stable and less likely to oxidize than soy oil.
ORYZAN is suitable for a wide range of cooking and food applications.
Frying ORYZAN Rice Bran Oil exhibits excellent frying performance and contributes a pleasant flavor to fried food. The oil possesses good storage stability and fry life without hydrogenation due to its high level of naturally occurring antioxidants and low linolenic acid content. These properties make ORYZAN a premium choice for frying products with delicate flavors.
Stir-Frying ORYZAN Rice Bran Oil has a natural resistance to smoking at high frying temperatures, making it the ideal choice for stir-frying. The delicate, nut-like flavor of the oil complements the natural flavors of meats, seafood, and vegetables.
Snacks ORYZAN is a natural antioxidant that can be used to coat a wide range of products, such as: crackers, nuts, and similar snacks that require an extended shelf life. ORYZAN’s highly desirable flavor also helps increase snack food palatability.
Margarine ORYZAN flavors appeal to margarine processors, as does the oil's natural tendency to bring a good balance of plasticity, creaminess, and spreading properties to a wide range of margarines.
Applications & Uses
- Markets
- Applications
Properties
- Physical Form
- Flavor
- Neutral
- Typical Properties
| Value | Units | Test Method / Conditions | |
| AOM Stability | min. 25 | hours | — |
| FFA (% as Oleic) | max. 0.075 | % | — |
| Moisture | max. 0.05 | % | — |
| Iodine Value | 99 - 108 | Wijs | — |
| Peroxide Value | max. 1.0 | meq/kg | — |
| Color (Lovibond, Red) | max. 4.5 | — | — |
| Smoke Point | min. 450 | Deg. F | — |
| Oryzanol (Spectrophotometric) | 0.8 - 1.0 | % | — |
| No ADDED Antioxidants | NIL | — | — |
| Hydrogenation | NONE | — | — |
| Palmitic C16:0 | 15 | — | — |
| Stearic C18:0 | 2 | — | — |
| Oleic C18:1 | 44 | — | — |
| Linoleic C18:2 | 38 | — | — |
| Linolenic C18:3 | 1 | — | — |