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.

Rice oil studies

References__________________________________

(1) Thermal rice oil degradation evaluated by UV-Vis-NIR and PARAFAC.  Rosa LN, Coqueiro A, Março PH, Valderrama P.  Food Chem. 2019 Feb 1;273:52-56. doi: 10.1016/j.foodchem.2018.03.065.

(2) Development and Characterization of a Self-Nanoemulsifying Drug Delivery System Comprised of Rice Bran Oil for Poorly Soluble Drugs.  Eleftheriadis GK, Mantelou P, Karavasili C, Chatzopoulou P, Katsantonis D, Irakli M, Mygdalia A, Vizirianakis IS, Fatouros DG.  AAPS PharmSciTech. 2019 Jan 11;20(2):78. doi: 10.1208/s12249-018-1274-y.