Frying performance of processed rice bran oils

509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid compositions are not influenced by storage temperature, although linolenic acid level decrease by approximately 50% during storage. The oils are stabilized by addition of approximately 2-5% by weight of RBO, which is processed to retain unsaponifiable matter. The stabilized oil may be useful as a spray oil for crackers, nuts, chips and other snack foods. Blending of one oil with another oil (especially RBO) has also been found to improve the stability of the blend during frying and storage. The improved frying stability of low linolenic acid soybean oil compared to normal soybean oil has also been reported. RBO is a nutritionally superior oil compared to other common vegetable oils. The oil has minor components such as oryzanol, phytosterols, tocotrienols, tocopherols and squalene which show cholesterol-lowering and skin-improving effects in addition to antioxidant effects. Presence of oryzanol and higher amounts of unsaponifiable matter (such as phytosterols) are unique to RBO. Produced in India, RBO is available in two Oil/Fats