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D. HUTCHINSON and D. McCaskill. Research and Technical Center, Riceland Foods, Inc., 709 E. 22nd St., P.O. Box 927, Stuttgart, AR 72160 The inherent fatty acid profile of rice bran oil makes it a natural candidate for use as frying oil without the need for hydrogenation, which is typically accompanied by the development of trans fats. Crude rice bran oil also contains several natural antioxidants, particularly oryzanol, that can further improve frying stability. Oryzanol, which is a mixture of ferulic acid esters, is unfortunately removed during conventional vegetable oil refining. The result of a novel proprietary refining process, Oryzan rice bran oil retains a significant amount of oryzanol. Results from a series of controlled frying studies will be presented that support anecdotal evidence of the superiority of rice bran oil, and especially Oryzan, in commercial frying operations. Typical qualitative analysis of used frying oil samples which look at FFA, PV, viscosity, and smoking, fail to support positive visual observations of customers “in the field.” Using more sophisticated analytical techniques, we monitored changes in total polar content and polymer formation during frying. Polymer formation in used frying oil was significantly reduced at 48 hr in Oryzan when compared to partially hydrogenated soybean oil. Similarly, FOS values reflect the same trend, being one quarter the result of pH soy. Results from these tests will be presented, clearly demonstrating the superior oxidative and thermal stability of rice bran oil, particularly Oryzan, which supports a wealth of positive customer feedback. Through these studies, we verified that the oryzanol content of Oryzan rice bran oil is predominantly responsible for its superior performance in frying applications.
Session 3, NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |