Stabilization of rice polish

Details Stabilization of rice polish Stabilization of rice polish

1978-07-21

1979-06-12

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Storing solid material under controlled condition

426627, 426520, A23K 302

Patent

active

041580664

ABSTRACT:
The treatment of rice polish by drying into a specific moisture content so that the rice polish is stabilized and resists deterioration for long periods of time even when stored without refrigeration. The moisture content ranges from 5.8 to 8.0 grams of moisture/100 grams of fat free solids which corresponds to a single molecular layer of water (a mono layer film) on each rice polish particle. This minimizes both fatty acid development and oxidative rancidity.

REFERENCES:
patent: 2585978 (1952-02-01), Van Atta et al.
patent: 2610914 (1952-09-01), Cassidy et al.
patent: 3036919 (1962-05-01), Kretschmer et al.
patent: 3925564 (1975-12-01), Finnell

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