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Paddy Rice or Rough Rice
Brown Rice
Milled Rice
Broken Rice
Rice Bran and Stabilized Rice Bran
Organic Rice
Parboiled Rice
Instant Rice
IQF Rice
Rice Bran and Stabilized Rice Bran
The percentage of rice bran in paddy rice ranges from 10% to 12%. There is no clear distinction between the bran layer and endosperm. The harder the rice is milled, the more bran is generated. Obviously some of the endosperm is going into the bran and so the properties unique to rice bran are diluted as the rice is milled harder. Rice Bran is a very nutritional product. It contains a higher content of protein and its protein has a better amino acid profile that the proteins found in rice and most plant sources. Rice Bran contains about 16% to 18% oil. Rice bran oil is loaded with vitamin E components. It is exceptionally high in Tocopherols and Tocotreinols. Rice bran is also high in oryzanol. Studies have shown that rice bran and rice bran oil lower cholesterol levels and improve cardiovascular health. Rice bran also contains high levels of vitamin B, and other vitamins, minerals, and essential fatty acids.
Unfortunately, rice bran goes rancid soon after milling. Lipase enzyme attacks the oil once the bran structure has been destroyed, and free fatty acid levels build up very quickly. The bran quickly develops a bad taste and odor. In the mid 1980s, a USDA Research group in California developed a method to stabilize the bran. A simple dry heat extruder is used to reach a temperature of about 270 F for a short period of time. This temperature deactivates the lipase enzyme. The temperature range is critical. Too low and the lipase is not deactivated, too high and vitamin E components are destroyed. The vitamin E components prevent oxidative rancidity over a long period of time. The process is relatively simple and when done properly, the bran is safe from both enzymatic and oxidative rancidity. Unfortunately, stabilized bran does not have a particularly great taste, and has not yet become popular in the human market. Sage V Foods (when founded as Comet Rice Ingredients) was involved in the original technology and has been stabilizing bran for over ten years
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