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Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.


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Journal ArticleDOI
TL;DR: Waxes have been used in many cosmetic preparations and pharmaceuticals as formulation aids Rice bran wax is a byproduct of rice bran oil industry as discussed by the authors, and it can be used as a promising occlusive moisturizer.
Abstract: Waxes have been used in many cosmetic preparations and pharmaceuticals as formulation aids Rice bran wax is a byproduct of rice bran oil industry Present study aims to investigate possible use of rice bran wax as occlusive moisturizer The rice bran wax obtained was purified and its physicochemical characteristics were determined In vitro studies were carried out to determine trans epidermal water loss through stratum corneum and water holding capacity of stratum corneum of human cadaver skin treated with pure rice bran wax and formulation of rice bran wax The results show that rice bran wax can be used as a promising occlusive moisturizer

10 citations

Patent
14 Jun 2007
TL;DR: In this paper, a transesterification reaction was used to remove saturated fatty acids from the triglyceride molecules of 22 kinds of edible plant oils and then the resulting alkyl-esters of unsaturated fatty acids were converted to reconstructed triglyceride oil.
Abstract: The present invention is concerned with an edible plant oils from which saturated fatty acids were removed and manufacturing process thereof. In order to remove saturated fatty acids from the edible plant oils; 1) Saturated and unsaturated fatty acids bound on same triglyceride molecules of edible plant oils were segregated each other as alkylesters of fatty acids by conventional transesterification reaction in which edible plant oils were treated with large excess of absolute C 1 ˜C 8 alkanol under the presence of catalytic amount of alkali- or alkali-earth metal-C 1 ˜C 8 alkoxide. 2) The alkyl-esters of mixed fatty acids were treated with C 1 ˜C 8 alkanol solution of urea to remove the alkylester of saturated fatty acids by conventional fractional crystallization as urea complexes of saturated fatty acid-alkylesters. 3) Finally the resulting alkylesters of unsaturated fatty acids, obtained by removal of saturated fatty acids by urea complexation procedure, was converted to reconstructed triglyceride oil to give edible plant oils completely devoid of saturated fatty acids. This new manufacturing process could be successfully applied to following 22 kinds of edible plant; 1) corn oil, 2) soybean oil, 3) rapeseed oil, 4) grape seed oil, 5) flaxseed oil, 6) sesame oil, 7) olive oil, 8) perilla oil 9) wall nut oil, 10) pine-nut oil, 11) peanuts oil, 12) sunflower oil, 13) safflower oil, 14) cotton seed oil, 15) palm oil, 16) hot pepper oil, 17) rice bran oil, 18) pumpkin oil, 19) green tea seed oil, 20) almond oil, 21) evening primrose oil and 22) hazelnut oil.

10 citations

Patent
27 Jan 2006
TL;DR: A method for the production of vanillic acid and vanillin from waste residue (niger) of rice bran oil by microbial fermentation and biotransformation is provided in this paper.
Abstract: A method for the production of vanillic acid and vanillin from waste residue (niger) of rice bran oil by microbial fermentation and biotransformation is provided. The method of the present invention comprises the steps of hydrolization of ferulic acid esters in waste residue of rice bran oil to ferulic acid and further conversion into vanillic acid using microbial strain Aspergillus niger CGMCC 0774 screened and preserved by the present inventor, followed by conversion of vanillic acid to produce vanillin using another microbial strain Pycnoporus cinnabarinus CGMCC 1115. The method for the production of vanillin according to the present invention utilizes renewable source from rice processing and alleviates the environmental pollution caused by the chemical synthesis of vanillin.

10 citations

Journal ArticleDOI
TL;DR: In this paper, a gourmet-type restaurant in Belgium compared the performance of HOSO blended with a specially manufactured sesame oil (SeO) and rice bran oil (RBO) with that of presently used oils/oil blends.
Abstract: Frying operations at both industrial and foodservice levels have traditionally used animal fats, animal fat-vegetable oil blends, palm oil or hydrogenated vegetable oils. Saturated and trans fatty acids present in these oils are, however, considered nutritionally unfavorable because of their elevation of plasma cholesterol levels. High oleic acid sunflower oil (HOSO) can be used as a substitute for these fats/oils in order to produce snack foods with more favorable fatty acid composition. However, this oil has the disadvantages of being more expensive and less stable, albeit substantially more stable than conventional sunflower oil. Frying studies were conducted in a gourmet-type restaurant in Belgium to compare the performance of HOSO blended with a specially manufactured sesame oil (SeO) and rice bran oil (RBO) with that of presently used oils/oil blends. The quality of the produced french fries was used as the end point indicator. The order of the performance of the oils was: HOSO-SeO-RBO > palm olein > partially hydrogenated canola > HOSO > groundnut oil. The frying performance of the HOSO-SeO-RBO was quite satisfactory up to 65 effective frying hours (or 954 frying operations) compared to 35 effective frying hours (or 535 frying operations) for HOSO. It was also found that use of french fries prefried in the blended oil together with oil replenishment extends the performance of the new oil frying. Chemical analyses showed that at the discard point, none of the oils had exceeded the regulatory limits for used restaurant frying oils in many EU countries, i.e. 24% total polar materials.

10 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202344
2022114
202199
202087
2019103
2018121