Cooking Characteristics of Rice Bran Oil in Japan - Comparison with Soybean & Canola Oil -

TSUNO FOOD INDUSTRIAL CO., LTD Wakayama Prefecture, Japan 24 th May 2018 in Hanoi

Production of Vegetable Oils in Japan (1980-2017) 3,000

2,500

2,000 Rice Bran Oil

1,500

1,000

500

0 1980 1983 1986 1989 1992 1995 1998 2001 2004 2007 2010 2013 2016

Soybean Oil Canola Oil Palm /Palm kernel / Coconuts Oil Others Rice Bran Oil

Source: Ministry of Agriculture, Forestry and Fisheries “Food Balance Sheet”, Trade Statistics of Japan Production share of Rice Bran Oil in Japan (crude Oil base)

120,000

100,000

80,000

60,000

40,000

20,000

0 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 Domestic Import

Source: Japan Industrial Cooperative Association of Rice Bran Oil, Trade Statistics of Japan

Changes in Rice Production and Consumption

(1,000 ton/year) (kg/person/year) 20,000 140.0 18,000 120.0 16,000 14,000 100.0 Decreasing 12,000 80.0 10,000 8,000 60.0 6,000 40.0 4,000 20.0 2,000 0 0.0

Annual Rice Production (ton/year) Annual per-capita consumption of rice (kg/person/year)

Source: Ministry of Agriculture, Forestry and Fisheries “Crop Statistics” and “Food Balance Sheet” Domestic Use of Rice Bran in Japan

Year 2006 Year 2017

Rice Bran Oil, Others Rice Bran Oil, Others 38% 21% 53% 46%

Rice Bran Rice Bran 855,600 ton Mix Feed 611,000 ton 11%

Mushroom Mushroom Mix Feed cultivation cultivation 15% 7% 9%

RBO Production:63,378 ton RBO Production:65,731 ton Increased

Source: Report by Japan Industrial Cooperative Association of Rice Bran Oil (2017)

Production share of vegetable oils in Japan

Sesame Oil, 2% Year 2017 Olive Oil, 2% Sunflower, 1% Total Production 2,669,000 ton Corn Oil, 3% Others, 0% RBO , 3%

Coconut / Palm kernel Oil, 4%

Canola Oil, Soybean Oil, Top 3 40% 1) Canola oil 18% 2) Palm oil 3) Soybean oil Palm Oil, 27% Canola & Soybean oil ⇒ Similar characteristic with RBO

Palm oil ⇒ Naturally semi-solid, raw materials in the production of solid-fat formulations such as shortenings and margarines.

Source: Ministry of Agriculture, Forestry and Fisheries “Food Balance Sheet” Good points of Rice Bran Oil as cooking oil

Raw Material

1 Allergen Free

2 Low Trans Fatty Acid

3 High safety standard

Taste & Cooking

4 High Stability (anti-oxidation)

5 less oily odor

6 Anti-Heating

Allergen Free

27 food allergen ingredients have been designated by Consumer Affairs Agency, Government of Japan.

Rice Bran Oil is free from all 27 allergen ingredients ! Low Trans Fatty Acid Content of trans fatty acid of Rice Bran Oil is less than 50% compared with soybean oil and canola oils. Global efforts to reduce the risk of heart attack ‹ European regulation and standard for oils and fats ⇒ Trans fatty acid content: Max 2.0%

‹ New York ⇒ Trans fatty acid: Fully prohibited

Cause of occurring trans fatty acid in vegetable oils ‹ During refining process, trans fatty acids are created from Linolenic acid. ⇒ Linolenic acid content © Rice Bran oil : less than 1% © Soybean oil and Canola oil : 7-9%

High safety standard

‹ Japan Inspection Institute of Fats and Oils ⇒ Japan Agricultural Standards (JAS)

‹ More than 40% of Japanese schools are using Rice Bran Oil for their school meals

1. 100% made in Japan 2. No-Allergen 3. No GMO High Stability

Comparison of Unsaponifiable matter

Vitamin E（mg/100g） γ-Oryzanol Phytosterol （ppm） （ppm） Tocopherol Tocotryenol

Rice Bran Oil 42 55 1,500 -15,000 12,000 -14,000

Canola Oil 52 0 0 6,000

SoybeanOil 78 0 0 2,000

• Values of Rice Bran Oil are cited from product label of TSUNO • Values of other oils are the mean values analyzed by TSUNO R&D • Content of phytosterol is not included ester.

Anti-Oxidation

CDM(hr) 8

6

4

2

0 RBO Canola Oil Soybean Oil

CDM (Conductometric Determination Method) The method of measuring conductivity by conducting volatile decomposition products generated by oxidized fats and oils into pure water and the time of the conductivity infection point. This method can shorten the time required to one-fifth and reduce environmental footprint because of not using solvent compared to AOM test. Changing amount of Vitamin E during preserving at 60℃

120

100

） 80

60 mg/100g Rice Bran Oil

量（ Preservation Period

VE 40 Canola Oil

20

0

Amount of Vitamin E (mg/100g) E of Vitamin Amount 0 5 10 15 20 25 30 Preservation保存期間（日） period (days)

After Vitamin E content disappeared, the deterioration of oil is accelerated.

Fatty Acid Components (%)

Saturated Unsaturated Fatty Acid Fatty Acid Oleic Acid Linoleic Linolenic Others (ω 9) Acid (ω 6) Acid (ω 3) RBO 19 43 36 1 1

Canola Oil 6 64 20 9 1

Soybean Oil 14 22 55 8 1

‹ Rice Bran Oil has a good balance of fatty acids components ‹ Low content of Linolenic Acid ⇒ High Oxidation Stability Oxidation

Oleic Acid COOH H3C

Linoleic Acid COOH H3C 1 Linolenic Acid COOH H3C

2

Oleic Acid：Linoleic Acid：Linolenic Acid＝10 0：10 1：10 2 ＝ 1 ： 10 ： 100

Bad Smell : Propanal & Acrolein

Oleic Acid O O Penetrating odor O H3C This smell is gettingCOOH decrease over time

Acrolein

O Linoleic Acid O O

O O COOH H3C Acrolein Acrolein

Linolenic Acid

Adolescent (Oil deterioration smell) This smell is getting increase over time Propanal Acrolein Acrolein Acrolein Less oily odor

J Am Oil Chem Soc (2013) 90; 959-964

Chromatogram of vegetable oils

Acrolein

Perilla Oil (58) Propanal Canola Oil (9) Soybean Oil ( 7) Rice Bran Oil ( 1) Sunflower Oil ( 0)

（）: ratio of Linolenic acid content %

J Am Oil Chem Soc (2013) 90; 959-964 Anti-heating

180℃, 48 hours

Less oil bubbling

Rice Bran Oil Canola Oil Soybean Oil

Rice Bran Oil Canola Oil Rice Bran Oil Soybean Oil

Application Example of Rice Bran Oil in Japan

To produce potato chips and rice cookies, no oily smell and maintaining good taste Rice Bran Oil ＋Palm Oil are required.

Potato chips

Rice Cookie Application Example of Rice Bran Oil in Japan

Three advantages of using Rice Bran Oil for restaurant.

1. Makes dishes taste most delicious as possible with Rice Bran Oil. ⇒ Increase in per-customer price

2. Dishes without having dull feeling on stomach ⇒ Number of orders and customers increase

3. Less stress for chef and cooking staffs ⇒ No oily smell during cooking and easy for cleaning cooking tools

Thank you very much for your attention !