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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #309611
Title: Properties of rice bran oil-derived functional ingredients

Author
item Bakota, Erica
item Moser, Jill
item Hwang, Hong-Sik

Submitted to: Lipid Technology
Publication Type: Review Article
Publication Acceptance Date: 7/10/2014
Publication Date: 8/11/2014
Citation: Bakota, E.L., Winkler-Moser, J.K., Hwang, H.-S. 2014. Properties of rice bran oil-derived functional ingredients. Lipid Technology. 26(8):179-182.

Interpretive Summary:

Technical Abstract: Lipid ingredients that demonstrate high stability and positive health profiles without the use of trans-fats are needed in the food supply. Rice bran oil can be fractionated at low temperatures to create a series of spreads that show promise as functional ingredients. A rice bran oil-derived spread can extend the fry life of soybean oil and can also be incorporated into baked goods such as bread and granola as a trans-fat free alternative to butter or shortening.