Six Features of RICE BRAN OIL 4

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Six Features of RICE BRAN OIL 4. Excellent 25 Oxidation Stability 20 1. Excellent Taste Palatability In AOM test, time-peroxide value Nutritionally, it has been recognized that RICE BRAN OIL easily drops itself from of 100 of oil at 98°C was the lowest foodstuff when cooked; hence it is most suitable edible oil for frying and deep-frying to 15 oxide safety level where the flavor (hours) provide crispy texture of fried foods with better palatability. of oil started to turn bad. Higher

time-peroxide value means longer 10 The fatty acid composition including linoleic acid and oleic acid, especially 40~50% of maintenance of good flavor. As Time AOM oleic acid may be felt in good taste when it is use as salad oil. Meanwhile, soybean oil shown below, RICE BRAN OIL and which contains high content of unsaturated fatty acids may increase oxidation and Corn oil both exhibited a relatively 5 rancidity of oil. high stability against oxidation

upon comparison with other edible 0

oils. RICE soybean canola oil corn oil rapeseed safflower BRAN OIL oil oil oil

2. Deep-fry without 30 5. Light Oil Viscosity, 30 Oily and Lingering Less Oil Absorbed 25 25

Upon deep-frying, moisture when Cooking oil) ) evaporates forming bubbles m 20 causing uneven food surface. RICE BRAN OIL is excellent for 20 After heating the oil for 21hour at frying due to its light viscosity and (mg/500g 15 180°C, 1cm3 of potato was less oil being absorbed during 15 thrown into the oil and extent of cooking. RICE BRAN OIL leaves 10 food without lingering, light tasting bubbling was measured. As 10 shown below, after corn oil, deep of Bubbles Spread (m & enhanced palatability. The high 5 clotting point of RICE BRAN OIL frying with RICE BRAN OIL 5 produced less bubbles. retarded the break-down of fatty Acrolaine Production acids at high temperature and 0 reduced the formation of acrolein. 0 RICE soybean canola oil corn oil rapeseed safflower RICE soybean canola oil corn oil rapeseed safflower BRAN OIL oil oil oil BRAN OIL oil oil oil

6. Easier Clean-up 3. Superior Quality 50 3.5

(hours) 45 with Less Oxide of Fried Food 3 40 Sticking Pan oil) The time of stored fried 10,000 35 2.5 lux at 40°C to be rancid was As shown below, RICE BRAN OIL (g/500g 30 measured. created less polymers than other 2 RICE BRAN OIL exhibited 25 edible oils upon frying and heating 1.5 excellent storage stability and fry 20 at 180°C; hence it is easier to life-time. clean-up. 15 1

Stickings Fryingto Pan 0.5 5 Time Time beforeAppering Unfavorable Scent 0 0 RICE BRAN soybean oil canola oil corn oil rapeseed oil RICE soybean canola oil corn oil rapeseed safflower OIL BRAN OIL oil oil oil

ORYZA OIL & FAT CHEMICAL CO., LTD.

RICE BRAN OIL CUPSULE TOUGH-LON All natural neutraceutical supplement of

RICE BRAN OIL with enriched -oryznaol, tocotrienols, etc.

Raw materials for neutraceutical RICE BRAN OIL

supplement or cosmetic ingredients available. Feel free to contact us!

Health Oil with Ideal Fatty Acid Composition

and Favorable Ingredients

Six Features of RICE BRAN OIL Material Manufacturer: Excellent Taste Palatability ORYZA OIL & FAT CHEMICAL CO., LTD. No.1, Numata Kitagata-cho, Ichinomiya-city, Aichi-pref., Deep-fry without Oily and Lingering 493-8001 JAPAN Superior Quality of Fried Food TEL : +81 (0) 586 86 5141 FAX : +81 (0) 586 86 6191 Excellent Oxidation Stability URL/ http: //www.oryza.co.jp/ E-mail : [email protected] Light Oil Viscosity, Less Oil Absorbed when Cooking

Tokyo Office Easier Clean-up with Less Oxide Sticking Pan Daitokyo Build. 5F, 1-24-10, Suda-cho, Kanda, Chiyoda-ku, Tokyo, 101-0041 Japan TEL: +81 (0) 3 5209 9150 FAX: +81 (0) 3 5209 9151 E-mail: [email protected]

* The unapproved copy of this catalogue and appropriation are forbidden except for the exception on the Copyright Act. ORYZA OIL & FAT CHEMICAL CO., LTD. * The contents of this catalogue may be changed without prior notice. Ver. 1.0TK Established Date: 31 October 2009