Rice bran oil antioxidant

Details Rice bran oil antioxidant Rice bran oil antioxidant

1995-05-05

1996-09-03

Paden, Carolyn

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Dry flake, dry granular, or dry particulate material

426302, 426542, A23D 900

Patent

active

055521673

ABSTRACT:
High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from about 2% to about 5%, by weight rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, nuts, chips, and other snack products.

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Mensink, R. P., and Katan, M. B., New Eng. J. Med., 323: 439-445 (1990).

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