Showing papers on "Rice bran oil published in 2000"

Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation Technique

Abstract: Supercritical carbon dioxide (SC-CO,). fractionation techniquewas evaluated as an altemativeprocess for reducing the free-fatty-acid (FFA) content and minimizing the phytosterolloss ofrice bran oil (REO) during the process. The effects of pressure (20.5 to 32.0 MPa) and temperature (45 to 80 DC) for isothermal operation of the column on the composition of the resultant fractions were exarnined.Low"pressureandhigh-temperature condi­ tions were found to befavorablefor minimizing triglycerides (TG) and phytosterol losses duringtheFFA removal from crude RBO. Rice bran oil fractions with < 1% FFA, about 95% TG, and 0.35% free sterol with 1.8%. oryzanol content could be obtained utilizing the described SC-C0 2 fractionation technique. KeyWords: deacidification, phytosterol, rice bran oil, SC·C0 2 fractionation

Stabilisation of frying oils with natural antioxidative components

Abstract: Deep-fat frying is a complex, thermal chemical process that produces fried foods with desirable colour, appearance, flavour, and texture. Normally, less stable liquid oils are hydrogenated to enhance their oxidative stability for deep-fat frying purposes. However, considerable amounts of trans and positional isomer fatty acids are formed during hydrogenation, which are nutritionally undesirable. The stability of frying oils is sometimes increased by careful blending of polyunsaturated oils with more saturated oils. The natural way of improving oxidative and flavour stability of frying oils and fats is by adding natural antioxidative components and precursors present in the plant kingdom, such as 'virgin' olive oil, sesame seed oil (SSO) and rice bran oil (RBO). A variety of natural antioxidative components, present in these oils, comprise tocopherols and tocotrienols, special sterols e.g. Δ5-avenasterol and sterol esters, squalene, sesamolin, sesamol, sesaminol and related compounds, polyphenols, etc. Various antioxidative components present in SSO and RBO are largely retained in Good-Fry® Constituents (GFC), manufactured according to European patent as well as USA and worldwide patent applications pending (Silkeberg and Kochhar, 2000). Generally, palm olein, palm oil, partly hydrogenated rapeseed oil/soybean oil and/or their blends are mainly used by the frying industry for the production of a variety of snack products and pre-fried convenience foods. Several new frying oils with good oxidative stability, which do not require hydrogenation, are now commercially available on the European market, for example high-oleic sunflower seed oil stabilised with GFC. The results showed that the addition of 6% GFC to unhydrogenated rapeseed provided crisps, produced on industrial scale, with stability similar to those fried in palm olein without GFC. Shelf life of crisps fried in soybean oil, iodine value 130, was substantially increased by addition of 5% GFC. The Good-Fry® Constituents can also be added, with advantages of flavour stability of fried snacks, to oils such as palm oil or palm olein at lower levels of 2%. It is forecasted, to meet an ever-growing consumer demand of healthier' snack products, the usage of natural antioxidative components in stabilising frying oils rich in monounsaturated fatty acids (MUFAs) will grow tremendously.

Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids.

Abstract: Objective: Our laboratory has previously reported that the hypolipidemic effect of rice bran oil (RBO) is not entirely explained by its fatty acid composition. Although RBO has up to three times more serum cholesterol-raising saturated fatty acids (SATS) than some unsaturated vegetable oils, we hypothesized that its greater content of the unsaponifiables would compensate for its high SATS and yield comparable cholesterol-lowering properties to other vegetable oils with less SATS.Methods: To study the comparative effects of different unsaturated vegetable oils on serum lipoprotein levels, nine cynomologus monkeys (Macaca fascicularis) were fed diets, for four weeks, in a Latin square design, containing rice bran, canola or corn oils (as 20% of energy) in a basal mixture of other fats to yield a final dietary fat concentration of 30% of energy. All animals were fed a baseline diet containing 36% of energy as fat with 15% SATS, 15% monounsaturated fatty acids (MONOS) and 6% polyunsaturated fatty acids (POLYS...

Extraction of rice bran oil using aqueous media

Abstract: Aqueous extraction of oil from rice bran was studied on a laboratory scale and the resulting product was examined. The following process parameters influencing oil extraction were individually investigated: pH of aqueous media, extraction temperature, extraction time, agitation speed and rice bran-to-water ratio. Extraction temperature and pH were found to be the main factors influencing oil extraction. The highest oil yield was obtained at pH 12.0, extraction temperature 50 °C, extraction time 30 min, agitation speed 1000 rpm, and rice bran-to-water ratio 1.5-to-10. The quality of aqueous-extracted oil in terms of free fatty acid, iodine value and saponification value was similar to a commercial sample of rice bran oil and hexane-extracted oil, but the peroxide value was higher. Furthermore, the colour of aqueous-extracted oil was paler than solvent-extracted oil. © 2000 Society of Chemical Industry

Enzymatic treatment of rice bran to improve processing

Abstract: A modification of the process of oil extraction from rice bran is proposed, introducing one or two enzymatic reactions previous to solvent extraction. Although a total aqueous enzymatic extraction process did not result in reasonable oil extraction yields, an interesting alternative results from enzymatic reactions previous to solvent extraction or pressing. A thermal treatment of rice bran is first applied to deactivate lipase, but also to gelatinize starch previous to reaction with α-amylase. This is followed by a saccharifying step with glucoamylase to produce glucose (28 g/100 g of rice bran treated), while the residual paste, 66.7% of the original bran, may be subjected to a proteolytic process for protein extraction or directly treated with the solvent to obtain bran oil. Finally, under the defined extraction conditions using hexane, yields of oil are 5% higher when rice bran has been previously treated with α-amylase.

Lipase-catalyzed modification of rice bran oil to incorporate capric acid.

Abstract: Capric acid (C10:0) was incorporated into rice bran oil with an immobilized lipase from Rhizomucor miehei as the biocatalyst. Effects of incubation time, substrate mole ratio, enzyme load, and wate...

Restructured beef roasts containing rice bran oil and fiber influences cholesterol oxidation and nutritional profile

Abstract: Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7-ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.

Cholesterol supplementation attenuates the hypocholesterolemic effect of rice bran oil in rats.

Abstract: Rice bran oil (RBO), when blended with safflower oil (SFO) at the ratio of 7 to 3, has been shown to lower serum cholesterol in humans consuming cholesterol. The mechanism as to how this oil blend exerts its effect is not yet clear. This study examined the effect of cholesterol supplementation on the cholesterol-lowering ability of different RBO/SFO blends. Male Sprague Dawley rats (4 wk old) were fed purified diets containing 10% fat with or without the addition of 0.5% cholesterol for 3 wk. The fat was either SFO or RBO alone, or the mixture of these two oils at the ratio of 7: 3 (7S/3R), 5:5 (5S/5R), or 3:7 (3S/7R). Without cholesterol supplementation, there were no significant differences in the serum and liver total cholesterol levels among different dietary fats. However, the HDL cholesterol level of rats fed the RBO-containing diets (especially in rats fed the 3S/7R diet) was higher than that of rats fed the diet containing SFO alone. This resulted in an increase in the ratio of HDL/total cholesterol-a desirable outcome. Supplementation of the diets with 0.5% cholesterol significantly increased the cholesterol level in both the serum and the liver. Increasing the proportion of RBO in the diet further raised the total cholesterol level in the serum whereas it reduced liver cholesterol. Then, the specific effect of the 3S/7R mixture on the ratio of HDL/total cholesterol disappeared. These findings suggest that cholesterol supplemented at the level of 0.5% in this study masked the cholesterol-lowering effect of RBO. Smaller percentages of polyunsaturated fatty acid (i.e., 18:2n-6) in the RBO-containing diets than in the SFO diet might have reduced their ability to dispose the circulating serum cholesterol into the liver.

Semi-solid fat by interesterification of red palm oil with other vegetable oils

Abstract: Interesterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi-solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 (w/w)), palm oil and rice bran oil (8:2 and 7:3 (w/w)), palm oil and coconut oil (9:1 and 6:4 (w/w)), as well as palm oil and soybean oil (7:3 (w/w)), in the presence of sodium methoxide as a catalyst (0.2% (w/w)). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.

Physical refining of rice bran and soybean oils.

Abstract: Alternative methods to conventional steam/alkali treatment for refining rice bran and soybean oil were investigated with the aim of developing a degumming technique using water instead of phosphoric acid and a bleaching method based on physical entrapment. A standardized degumming methof for both oils was developed which involved addition of 2% water to the oil and heating at 75C for 30 min. Gum yields using this method were in the range 2.5-3 and 1-2% for soybean and rice bran oils, respectively, phospholipid content of degummed oils fell to within the range 0.12-0.25%. These values compared very well with those obtained by phosphoric acid treatment. Up to 80% removal of non-hydratable gums was also achieved, using 1% aqueous solution of potassium chloride. 3 bleaching earths were selected for bleaching studies. Desludged and degummed rice bran oil was mixed with 5% of bleaching earth, heated at 95C (60 mm pressure on Hg) for 30 min and centrifuged to recover oil. The colour index decreased from 45 to 10 units, indicating the efficacy of the bleaching system. Deacidification of rice bran oil was also carried out using a set of adsorbents. The oils were mixed with 5% of absorbent, heated at 90C (6 mm pressure on Hg) for 30 min. This treatment was capable of reducing free fatty acid content in oils from 8 to 5.5%. Kieselguhr G was found to be highly effective compared with other adsorbents studied. It is concluded that the major advantage of using water instead of phosphoric acid in degumming was the elimination of a washing step and reduced oil loss; the adsorbent entrapment technique eliminated use of alkali.

Preparation of rice bran oil

Abstract: PROBLEM TO BE SOLVED: To efficiently keep effective components remained thereby enhancing qualities and a nutritive value without lowering efficiency in neutralizing and removing free fatty acids by employing a weak alkaline aqueous solution thereby keeping oryzanol in a raw oil remained in an amount not less than a specific value. SOLUTION: Free fatty acids in a rice bran oil are removed using a weak alkaline aqueous solution. A deacidified oil keeps 80 wt.% or more of oryzanol in a raw oil remained and keeps 70 wt.% or more of all the tocopherols in the raw oil remained even after a deodorizing process. The weak alkaline aqueous solution is prepared from one or more weak alkaline compounds. As examples thereof are exemplified an aqueous solution of sodium carbonate, potassium carbonate, sodium phosphate, sodium citrate and the like, and an alkaline buffer solution of potassium chloride/sodium hydroxide and the like. The pH in deacidification by the weak alkali is preferably 7.5-10. The concentration when sodium carbonate, for example, is employed is preferably about 1.2-1.5 times the concentration in the conventional case of sodium hydroxide.

Preparation and surface active properties of a-acyloxysuccinic acid derivatives from malic acid and fatty acids of crude rice bran oil

Abstract: Surface active compounds were prepared from malic acid by esterification with acyl chloride (II) a-d , of [palmitic, stearic, oleic, linoleic and mixed fatty acids of rice bran oil (RBO) (II) e ], in the presence of pyridine as catalyst, forming (III) a-e , which are converted to anionic disodium salt (IV) a-e . The prepared a-acyl-oxysuccinic acid derivatives (III) a-e was oxypropenoxylated with various moles of propylene oxide (n= 2, 4, 6 and 8) to give (V-IX) a-d . These compounds were converted to nonionic surfactants with two terminal amide oxime groups (XV-XIX) a-d as molecular aggregations and surface active agents in aqueous media. The structures were confirmed by micro analysis, IR and 1 H NMR spectra. The surface active properties of the prepared compounds revealed excellent results.

manufacture way of color knife-cut noodles

Abstract: PURPOSE: To obtain colored chopped noodles mixing wheat flour with laver, carrot and spinach etc CONSTITUTION: This method for preparing a colored noodles containing a laver, carrot, spinach, shiitake mushroom Black color is prepared by 5 sheets laver without green laver cut into thin pieces and mixing for 40 seconds to fine particle Red color is obtained by the step that washing and grinding the carrot; filtering the juice with a fine sieve; mixing the carrot filtered juice 200cc, sun-dried salt 5cc and rice bran oil 2cc The mixture of dried shiitake mushroom powder 60cc and 340cc wheat flour is a brown color and that of jobs tear 60cc and 340cc wheat flour is light brown color Green color is made by mixing a spinach juice, 200cc spring water, 5cc sun dried salt and 2cc rice bran oil And concentrated yellow is made by mixing extract that one and half gardenia with 200cc spring water for 30 minutes, sun dried salt 5cc and rice bran oil 2cc, light yellow can be made by mixing 170cc of the gardenia extract and 30cc of the grind laver

An oil compositon for lowering high cholesterol level

Abstract: PURPOSE: A functional oil composition effective to reduce cholesterol level is provided for treating excessive cholesterol, that is, hypercholesterolemia and for protecting some of heart diseases and hypertension by using it as food additives. CONSTITUTION: The functional oil composition for reducing cholesterol level in blood, treating hypercholesterolemia and protecting some of heart disease and hypertension comprises 40-90 %(w/w) of the unsaturated fatty acid beta-sitosterol ester and 10-60 %(w/w) of the unsaturated fatty acid methyl ester having C4-C22 atoms. The oil composition is easily soluble in at least one liquid vegetable oils selected from the group consisting of corn oil, cottonseed oil, bean oil, wheat embryo oil, rice bran oil, safflower oil, seed-gathering plant oil, sunflower oil and sesame oil.

Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of "Thompson Seedless" grapes.

Abstract: A dipping oil for grapes, consisting of mixed fatty acid esters prepared from alcoholysis of vegetable oils, was evaluated for its effectiveness at pretreating grapes for drying into raisins and compared with a commercially available ethyl oleate dipping oil. The mixed fatty acid esters were prepared in the laboratory from 5 vegetable oils (groundnut, safflower, sunflower, cottonseed, and rice bran oil) by the CFTRI processes. Drying rates for grapes treated with mixed fatty acid esters were higher than those obtained with the commercial dipping oil. Individual fatty acids (ethyl oleate, ethyl palmitate, ethyl stearate and ethyl laurate) were also used to prepare dipping emulsions and were compared with those using only potassium carbonate. In another experiment, different methods of pretreatments (lye-dipping, using dipping emulsion prepared from the imported dipping oils/ethyl oleate/and mixed esters from cottonseed oil) were used and compared with that of a control in a cabinet tray drier with a batch capacity of 60 kg. Results of these experiments are briefly discussed.

Method of producing food spreads

Abstract: The present invention is of a food spread containing a mixture of at least one non-hydrogenated edible oil of natural or synthetic origin and a monoglyceride. Moreover, the spread of the present invention does not contain an aqueous phase. The oil is preferably one or more of the oils from the group of olive oil, avocado oil, canola oil, soybean oil, sunflower oil, nut oils, walnut oil, peanut oil, safflower oil, cottonseed oil, coconut oil, rice bran oil, mustardseed oil, camelina oil, chia oil, flaxseed oil, perilla oil, fish oil, palm oil, sesame oil, wheatgerm oil, jojoba oil or corn oil. More preferably an oil such as avocado oil, fish oil, palm oil or olive oil is used and most preferably the oil is olive oil and fish oil. The monoglycerides used are preferably derivatives of oleic, or palmitic acid. The oil is present preferably in an amount of from about 85 to about 98 percent and most preferably in an amount of from about 93 to about 96 percent. The more monoglyceride used, the greater the degree of solidity of the food spread at room temperature. It is therefore possible to produce a desired degree of solidity, by changing the proportion of monoglyceride.