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Rice bran oil is currently being used in up-scale snack food production and various types of restaurants mainly due to the products attributes mentioned above. Consumers have also recently become aware of the additional health benefits Rice Bran Oil offers. Recent research has shown the benefit of such Vitamin-E group anti-oxidants as Tocopherol, Oryzanol and Tocotrienol. All three of these anti-oxidants are naturally occurring in Rice Bran Oil. The fatty acid composition of rice bran oil and peanut oil are similar and either oil works well at a high temperature, however, while peanut oil has an earthy flavor, rice bran oil is nutty, enhancing the flavor of fried foods. In addition, rice bran oil gives an ideal color and desirable texture to all types of fried foods. Interest in rice bran oil has been growing from the nutritional point of view as well.
The unique components, such as oryzanol or tocotrienol, have been drawing people's attention. Numerous studies show rice bran oil reduces the harmful cholesterol (LDL) without reducing good cholesterol (HDL). In those studies, Oryzanol is reported as the key element responsible for that function. Tocotrienol, on the other hand, is highlighted as the most precious and powerful vitamin E existing in nature and is said to have an anti-cancer effect, too. As a Vitamin-E source, rice bran oil is rich not only in alpha Tocopherol but also has the highest amount of Tocotrienol in liquid form vegetable oils. Rice bran oil is a nutritious friendly oil. Rice bran oil is ideal oil for margarine and shortening.
The flavor gives the good palatability and the desired prime form crystal provides smooth plasticity and spreading qualities. Since Rice Bran Oil contains three different kinds of natural antioxidants -- namely Tocopherol, Tocotrienol, and Oryzanol -- some of the major antioxidant companies have recently switched their basic oil to rice bran oil. This movement shows that the industry leaders recognize rice bran oil's oxidative stability .
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