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.

Lipase catalyzed interesterification of rice bran oil with hydrogenated cottonseed oil to produce trans free fat

Abstract: Lipase catalyzed interesterification of rice bran oil (RBO) with hydrogenated cottonseed oil (HCSO) was carried out for producing a low trans free fat. The interesterification reaction was performed by varying parameters such as weight proportions of RBO and HCSO, reaction temperatures, time period and lipase concentration. Both non specific and specific lipases namely Novozym 435 and Lipozyme TL IM were employed for this study. Based on the data generated, the optimum reaction conditions were found to be: weight proportion of RBO and HCSO, 80:20; lipase concentration, 5 % (w/w) of substrates; reaction temperature, 60 °C; reaction time, 4 h for Lipozyme TL IM and 5 h for Novozym 435. The degree of interesterification, calculated based on the results of solid fat characteristics was used for comparing the catalytic activity of Novozym 435 and Lipozyme TL IM. It was observed that the degree of interesterification (DI) reached a near 100 % at the 4th hour for reaction employing Lipozyme TL IM with a rate constant of 0.191 h−1 while Novozym 435 catalyzed reaction reached a near 100 % degree of interesterification at the 5th hour with a rate constant of 0.187 h−1, suggesting that Lipozyme TL IM has a faster catalytic activity.

The Compounding of Nitrile and Polychloroprene Rubbers with Rice Bran Oil

Abstract: The use of rioe bran oil as a processing aid in styrene butadiene rubber has already been Investigated in this laboratory . Based on the encouraging results obtained from this study, we thought also of trying this oil inrubbers like nitrilebutadiene(NBR) and polychloroprene (CR) . In this study an attemptis madeto see whether rice bran oil which is a natural product, devoid of any toxic effects, can function as co-activator, antioxidant and as a processing aid in nitrile and as processing aid andantioxidant in polychloroprene rubber . The plasticizer, co-activator and antioxidant properties are compared with DOP, stearic acid and styrenated phenol, respectively, in the NBR vulcanization system and antioxidant, stearic acid and aromatic oil are replaced by the oil in the potychloroprene system . The mixes were evaluated for cure character- istics . Scorch time, cure time and the cure rate index values have shown that thisoil can effectively replace plasticizer, co-activator and antioxidant form NBR mixes and processing aid and antioxidant form CR systems. The evaluationof mechanicalproperties and ageing studies of the valcanizates also indicate that rice bran oil can be used as a multi-purpose additive in these rubbers.

Low-calorie edible plant oil and preparation method thereof

Abstract: The invention discloses a low-calorie edible plant oil and a preparation method thereof. According to the invention, the saponification value of the oil is between 250mg/g and 400mg/g; and compared with the traditional oil, the calorie of the plant oil disclosed by the invention is reduced by 2%-50%. The preparation method of the low-calorie edible plant oil comprises the following steps: weighing 40%-70% of edible oil; and adding 30%-60% of triacetin in the edible oil and then evenly mixing, and heating to obtain a mixture; adding a reaction accelerating agent monoglyceride and catalyst sodium alcoholate into the mixture for ester exchange reaction; after the reaction is finished, washing, distilling and filtering to obtain the low-calorie edible plant oil. The plant oil comprises all of the edible oils, such as common plant oils, such as soybean oil, colza oil, peanut oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, tea seed oil, linseed oil, walnut oil, rice bran oil, acer truncatum oil and corn germ oil, or oil obtained by mixing the common plant oils in a proportion. By eating the low-calorie edible plant oil disclosed by the invention, the calorie intake amount of people can be effectively reduced, thereby reducing the probability of fat and reducing the generation of cardiovascular and cerebrovascular diseases.

Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets

Abstract: The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle.

Degumming and Neutralization of Rice Bran Oil

Abstract: The present study aimed to perform degumming and neutralization steps of crude oil from rice bran. The degumming was studied through a central composite rotational design where the study variables were the amount of water added and temperature and the response variable was phosphorus content. In the neutralization study, a complete experimental design was used, with the study variables being temperature and amount of NaOH solution added, while the response variables were acidity and γ-oryzanol content. The best working region for degumming was in the condition of 5% water and a temperature of 58C, under this condition the oil showed a phosphorus contentof 4.10 mg/100 g. In the neutralization step, the best condition was 60C and an addition of 20% excess soda, where an acidity of 0.41% oleic acid and γ-oryzanol content of 1.10% was obtained. Practical Applications Water degumming proves to be advantageous compared to acid degumming, commonly carried out in oil refining industries since the phospholipids obtained in this step can be dried to yield lecithin without the need of purification. The lecithin obtained from the degumming process has commercial value, especially for its emulsifying action and can be used in food industries, in products such as ice cream, milk powder and chocolates. In its composition, rice bran oil has the γ-oryzanol compound, a natural antioxidant that is extracted during the refining process of rice bran oil, especially during the neutralization step. The refining difficulties presented by the rice bran oil reflect the high cost of the final product compared to other oils. Thus, the study of the degumming step for the use of lecithin is justified, since the lecithin obtained from water degumming can be used as a byproduct of the oil industry, generating profit. The study of neutralization to preserve the maximum γ-oryzanol content in the rice bran oil is justified by the benefits that this can bring to the health of consumers, such as lower total plasma cholesterol and increased HDL cholesterol levels. Furthermore, the maintenance of this compound improves oil quality, since the γ-oryzanol increases the oxidative stability of the oil occasioned for factors such as the amount of water, oxygen, process and storage temperature and time.