{"id":22901,"date":"2025-07-02T06:00:23","date_gmt":"2025-07-02T11:00:23","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=22901"},"modified":"2025-07-02T14:36:02","modified_gmt":"2025-07-02T19:36:02","slug":"stabilizing-rice-bran-extracting-oil-with-insta-pro-mechanical-processing","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/engineeringandextrusionprocess\/stabilizing-rice-bran-extracting-oil-with-insta-pro-mechanical-processing\/","title":{"rendered":"Stabilizing Rice Bran & Extracting Oil with Insta-Pro Mechanical Processing"},"content":{"rendered":"

Rice bran, a byproduct of milling white rice for human consumption, is an ingredient with a good source of protein, minerals, fiber, and fatty acids that represents an alternative product for\u00a0feed<\/a>\u00a0and\u00a0food<\/a> applications. Rice bran accounts for about 12% of the entire rice grain kernel, which is naturally rich in lipases. These naturally present lipolytic and oxidative enzymes are activated during the milling process, causing rapid hydrolysis and rancidification of the kernel oil. Hence, to maintain feeding value in rice bran, stabilization needs to occur immediately after removal from the kernel to avoid enzyme activity, leading to hydrolysis and consequently production of free fatty acids (FFA) and glycerol.<\/p>\n

Stabilization, an enzyme deactivation process, is widely used to extend the shelf life of rice bran. High-shear dry extrusion achieves enzyme deactivation, resulting in stabilized rice bran as a final product with an excellent nutritional value for animal feeding<\/a>.\u00a0 The stabilized rice bran is also a source for the mechanical extraction of Rice Bran Oil (RBO). RBO provides health benefits<\/a> given the high content of polyunsaturated fats (PUFA) and monounsaturated fats (MUFA),vitamin E, and minerals. Indeed, the\u00a0American Heart Association<\/a> indicates that RBO lowers blood pressure and improves cholesterol.<\/p>\n

Insta-Pro developed a continuous, controllable, high-shear dry extrusion process by stabilizing freshly milled rice bran within\u00a08 hours<\/a>\u00a0of milling to generate a high-quality ingredient for\u00a0animal<\/a> feeding. Furthermore, the process of stabilization followed by mechanical oil pressing allows for 46.5% oil extraction efficiency of crude RBO. Efficient mechanical RBO pressing was accomplished by using stabilized rice bran from a fresh raw (non-parboiled) bran with less than 15% starch content. As a result, the analysis of crude RBO indicated <2% free fatty acids and <5% peroxide value.<\/p>\n

The results are significant and contribute to the use of high-shear dry extrusion and mechanical oil pressing (i.e., ExPress\u00ae process) to generate an innovative, chemical-free, crude RBO aligned with the tendency of consumers demanding safe and sustainable oil products.<\/p>\n

Key points:<\/p>\n