45-5 |
Rice bran based beverage: A highly nutritious and functional beverage extracted from enzymatically stabilized rice bran |
B. J. DULL and J. S. Peirce. Ribus, Inc., 20 S. Central Ave., Ste. 106, Saint Louis, MO 63105 Rice bran extract contains the water-extracted components from protease stabilized rice bran including proteins, peptides, glycolipids, and fiber pentosans. The spray-dried extract has been previously demonstrated to be beneficial as a processing add in extruded and sheeted snacks, as well as demonstrating enhancement of volume, water retention, and shelf life extension. The wet extract has not been introduced as a beverage until January 2002. The market for grain based beverages from soy and rice is $500MM annually with growth of between 50 and 100% annually (depending on category). These beverages are usually positioned as replacements for cow's milk either for those intolerant to milk or for those who make a conscious choice to supplement or eliminate consumption of animal based milk products. The current market consists of soy based, whole rice based, and soy and whole rice based products, each processed aseptically and placed in a multitude of packages. Rice bran is a significant source of vitamins, minerals, protein, fiber, and antioxidants and as such would be a logical choice for producing such a beverage base but has been impossible because of inherent enzymatic rancidity. Through the use of patented technology, these enzymes can be permanently inactivated thus eliminating the concern of rancidity and making the extract a viable beverage base. We will present nutritional information supporting the validity of considering rice bran based beverages a viable alternative to and an adjunct with soy-based beverages. Rice bran and soy proteins are complementary as rice bran possess significant levels of methionine (which soy lacks). The use of rice bran as a product source instead of whole brown rice, eliminates a major source of carbohydrate as the endosperm (white rice) is eliminated, reducing total carbohydrate load. The finished beverage is high in naturally occurring B-vitamins, gamma-oryzinol, tocopherols and tocotrienols, choline, inositol (IP6), calcium and potassium, along with phytosterols and other phytoantioxidants. The product can be supplemented with Vitamins A, D, and C or any other nutrient deemed of value.
Session 45, Ingredients
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