Rice oil is produced by processing the gem of the rice and is an oil with an acidity of less than 0.50%.
Advantages :
- lowers the rate of harmful LDL cholesterol
- contributes to the absorption and elimination of cholesterol
- helps reduce the level of triglycerides responsible for atherosclerosis risk
In heating processes, rice oil loses some of the potential of the antioxidants tocopherol and gamma oryzanol around 70° and the loss is most pronounced around 90° (1).
An interesting application of rice oil, in particular rice bran oil, concerns its use as a nanoemulsion in drug transport systems (2).
Rice bran oil appears as a yellowish oily liquid.
It is obtained by the leaching method or squeezing process or a by-product of rice bran and contains 43％ monounsaturated fatty acids, 35％ polyunsaturated fatty acids and 22％ saturated fatty acids, it has a high smoke point which facilitates light frying or intensive frying of food.
In cosmetics, rice bran oil can replace carnauba wax, it acts as a humectant and moisturiser for the skin and its inclusion adds a natural fragrance to products.
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