Description
Refined oil extracted from the bran fraction of rice (Oryza sativa). Distinguished by naturally high gamma-oryzanol content (1500 to 2000 mg per kg in unrefined form), tocotrienols, and a balanced fatty-acid profile with high smoke point.
Pale yellow clear liquid. Mild, neutral aroma. Smoke point of 232 degrees Celsius supports high-heat cooking applications.
We supply Rice Bran Oil from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. India and Japan are also significant producers; China is the largest producer of rice globally and supplies competitive rice bran oil volume.
Common market grades include physical refined (preserves more gamma-oryzanol), chemical refined (lower oryzanol but cleaner appearance), and specialty oryzanol-concentrated grades.
Bulk and reduced-MOQ shipments. Batch-level COA covering fatty-acid composition, gamma-oryzanol content, tocopherol/tocotrienol content, acid value, peroxide value, and microbiology.
Introduction
Rice bran is the outer layer of the rice kernel removed during white-rice production. Globally, rice production generates substantial volumes of bran, with rice bran oil recovering nutritional and economic value from what would otherwise be feed-grade byproduct.
Gamma-oryzanol, a mixture of ferulic acid esters of triterpene alcohols and plant sterols, is the most distinctive bioactive compound in rice bran oil. It exhibits antioxidant activity in vitro and has been associated with cholesterol-lowering effects in clinical studies in Japan and India.
The high smoke point and neutral flavor make rice bran oil one of the most versatile cooking oils, particularly suited to Asian cuisine where stir-fry and tempura applications benefit from the stability at high temperatures.
Japan was the pioneer market for rice bran oil with consumption levels approaching those of olive oil in the Mediterranean. Indian, Thai, and Chinese markets are now significant, and export volumes to Europe and North America are growing as the cardiovascular-health positioning is recognized.
Where it is used
- High-heat cooking oil in food-service and restaurant applications
- Asian cuisine: stir-fry, tempura, and deep-frying applications
- Industrial frying oil for snacks, chips, and processed foods
- Salad dressings and condiment manufacturing
- Cosmetic carrier oil for skincare formulations
- Cardiovascular-health functional foods leveraging gamma-oryzanol
- Industrial bakery applications
- Margarine and shortening formulation
Technical data
| Item | Specification |
|---|---|
| Appearance | Pale yellow clear liquid |
| Oleic acid (C18:1) | 38% to 48% |
| Linoleic acid (C18:2) | 29% to 42% |
| Palmitic acid (C16:0) | 15% to 22% |
| Gamma-oryzanol | ≥ 1000 mg/kg |
| Tocopherols and tocotrienols | ≥ 500 mg/kg |
| Acid value | ≤ 0.6 mg KOH/g |
| Peroxide value | ≤ 10 meq O2/kg |
| Smoke point | ≥ 230 °C |
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