Healthy Oil Products From Thailand, Rice Bran Oil

Author: Melanie (http://www.dietriffic.com/2007/10/12/is-rice-bran-oil-healthy/)

Recently we’ve been taking a look at some of the cooking oils available in supermarkets and health food stores. Some of these oils have been pretty well known. However, rice bran oil is one which is relatively new to me, and I actually had an extremely difficult time finding sound information about it.

What is rice bran oil?

Well, it is the oil extracted from the germ and inner husk of the rice. It has a very mild and clean flavour, making it suitable for a range of different dishes. It is notable for its high smoke point of 250°C, and also for its zero trans fat content. In terms of the touted health benefits, it is a source of the antioxidant vitamin E, and contains the plant sterol oryzanol, which is thought to help lower LDL cholesterol levels.

What about the fat content of rice bran oil?

It contains roughly:

• 47% monounsaturated fatty acids
• 33% polyunsaturated fatty acids
• 20% saturated fatty acids

If we take an even closer look at this oil, we find that it has very little omega-3 fatty acids (unlike canola oil), and is reasonably high in omega-6 fatty acids. Why does this matter? Well, olive oil is also low in omega-3s, however it is much higher in monounsaturated fats than rice bran oil - a source of monounsaturated fat should be our first choice, where possible.

That said however, if you do occasionally deep-fry foods, rice bran oil is perhaps one of the best options. The high smoking point means that it can withstand hot cooking temperatures, without degrading as quickly as some other oils on the market.

Would I recommend it’s use?

Well, that depends on what I’m using it for! Olive oil is the superior oil in my opinion, in addition to what I’ve said above, it also has a lower saturated fat content than rice bran oil.

Also, generally speaking our diets are already reasonably high in polyunsaturated fat, while some of these fats are essential to the body, too much is not healthy, and therefore it may be wise to reduce the consumption of any oil, which is higher in polyunsaturated fats (i.e. rice bran oil).

Unfortunately, once again, the answer is not black or white - but it’s somewhere muddled in the middle, and open to personal interpretation.

What are your thoughts? Do you use rice bran oil?

Author: Virgo Publishing, LLC.

Not too long ago, using the words “healthy” and “fat” in the same breath just wasn’t done. But now, the word about good fats has spread. Health-conscious consumers are working to cut back on bad fats, and they’re relying on the food industry to provide tasty options that are low in saturated fats. In turn, food-product developers are relying on healthy oils to provide the functional properties of fat in their formulations. Rice bran oil is one such product; it’s versatile, free of trans fatty acids, and it has an added bonus: antioxidants.

Vitamin E, in the form of tocopherol and tocotrienol, naturally occurs in rice bran oil. Said to protect cells against free radicals, vitamin E may help prevent certain cancers and cardiovascular disease. Further, rice bran oil contains oryzanol, a combination of sterols and ferulic acid that has been shown to reduce low-density lipoprotein, or so-called “bad” cholesterol.

Rice bran oil is similar to peanut oil in fatty-acid composition, and has a slightly higher saturation level than conventional soybean oil (approximate 2.5% of the total fatty acids higher). Oleic and linoleic fatty acids make up more than 80% of the fatty acids. Further, the low linolenic acid content of rice bran oil (1.1%) makes it more stable to oxidation than soybean oil (6.8%). Its appearance ranges from cloudy to clear, depending on the dewaxing processes applied.

Already widely used as a frying oil in Asia, rice bran oil can be used in place of vegetable oils in most applications. It has a subtle, nutlike flavor and good storage stability. It also has a good fry life, is resistant to smoking at high-frying temperatures and doesn’t require hydrogenation. This is largely due to the oil’s moderate level of saturated fatty acids, and partially due to its low linolenic-acid content.

Many Japanese restaurants in the United States use this oil for frying tempura and for stir-frying, as its delicate flavor does not overpower meat, seafood or vegetables. It can also be used in place of coconut oil for a popcorn oil with a lower saturated-fat content.

When processed to retain high levels of antioxidant tocopherols and tocotrienols, rice bran oil also can be used as a coating for crackers, nuts and other snacks to extend shelf life. Further, rice bran oil can be blended with less-stable oils to improve their stability in food systems. Because rice bran oil forms a stable ß’ crystal lattice and it has an intermediate palmitic acid content, it provides good plasticity, creaminess and spreading properties to margarine and shortening without hydrogenation.