Rice oil

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Raw rice oil
Rice bran

Rice bran oil and rice bran oil is from rice bran produced vegetable oil .

Manufacturing

Rice germ oil is obtained from rice bran rich in fat, protein and vitamins, which is obtained when the rice is peeled (polished). Depending on the variety, the bran contains approx. 8–20% oil, which is obtained by pressing or solvent extraction ( hexane , recently also propane and supercritical CO 2 ). The raw oil obtained in this way, which contains approx. 3–6% rice bran wax , can also be refined.

The main producing countries are China, India, Bangladesh and Indonesia .

properties

Native pressed rice germ oil is yellow-brown with a characteristic odor, while refined rice germ oil is light yellow to clear and almost odorless.

It contains a high proportion of tocopherols (up to 1600 mg / kg) and squalene (17 mg / 100 g), a linear triterpene and up to 3 g / kg phytosterols . It is also the source of γ-oryzanol (1.5–2%).

Rice oil is a mixture of solid and liquid components; it is liquid at ordinary temperature and has a melting point of 0 to 8 ° C (unrefined) and approx. −10 ° C (refined), it has a density of approx. 0.916–0.922 g · cm −3 , and the iodine value is 90 -115. In refined rice oil, the saponification number is 180–194, the smoke point is 213 ° C, and the flash point is 352 ° C. It also has a viscosity of = 36.5 mPa · s at 40 ° C and a calorific value of 39.2 MJ / kg.

General chemical structure of fat , such as rice oil. R 1 , R 2 and R 3 therein are long-chain alkyl radicals (20%) or alkenyl radicals (80%) with a mostly uneven number of carbon atoms. Rice oil is - like other vegetable oils - a mixture of trieste of glycerine .

composition

The triglycerides of rice oil are fatty acid ester of glycerol and indeed to about 42-46% ester simple unsaturated fatty acids , saturated to 34-37% esters of polyunsaturated fatty acids and about 22-25% ester fatty acids.

The triglycerides are esters of the following fatty acids:

fatty acid Percentage
Palmitic acid 12-23%
Stearic acid 1-3%
Oleic acid 39-48%
Linoleic acid 29-42%
Linolenic acid 0.5-1.5%
Myristic acid 0.5-1%
Gadoleic acid 0.5-1%
Arachidic acid <1%
Behenic acid 0.2-1.5%
Lignoceric acid 0.5%
Palmitoleic acid <0.4%

Use as food

It is offered as rice oil, "Rice Bran Oil" or "Rice Germ Oil" (rice germ oil); both mean the same product.

You can use rice oil like olive oil for cooked and raw foods or simply to season and refine salads and sauces.

In Japan there have been multiple cases of mass poisoning, the so-called Yushō disease , from rice oil contaminated with polychlorinated biphenyls .

Use as a renewable raw material

Besides its use as a food, rice oil is mainly used in cosmetics. It serves as a raw material for the production of certain types of soap.

It is also used to suppress oxidation in cosmetic preparations, although it contains unsaturated fatty acids .

A more recent application is as a drilling fluid in petroleum production.

Web links

literature

  • Frank T. Orthoefer: Rice Bran Oil. In: Fereidoon Shahidi: Bailey's Industrial Oil and Fat Products. Volume 2, Wiley, 2005, ISBN 978-0-471-38551-6 , pp. 465-489, Chapter 10, online (PDF; 186 kB), at s3.amazonaws.com, accessed on March 12, 2017.

Individual evidence

  1. ↑ Rafael Hernandeza, Darrell Sparksa et al. a .: Extraction of Rice Bran Oil Using Supercritical Carbon Dioxide and Propane. In: Journal of the American Oil Chemist Society. Vol. 83, no. 10, 2006, doi : 10.1007 / s11746-006-5042-x .
  2. ^ Giuseppe Mazza: Functional Foods. Technomic Publishing, 1998, ISBN 1-56676-487-4 , p. 78 f.
  3. ^ NIIR Board of Consultants & Engineers: The Complete Technology Book on Wax and Polishes. Asia Pacific Business Press, 2011, ISBN 978-81-7833-012-9 (Reprint), p. 55.
  4. ↑ Gulzar Ahmad Nayik, Ishrat Majid et al. a .: Rice bran oil, the Future Edible Oil of India: A mini Review. In: J. Rice Res. 3 (4): 151–153, 2015, doi : 10.4172 / 2375-4338.1000151 , online (PDF; 1.02 MB), on esciencecentral.org, accessed on March 12, 2017.
  5. ↑ H.-D. Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry. 6th edition, Springer, 2008, ISBN 978-3-540-73201-3 , p. 230.
  6. ^ MD Ranken, RC Kill: Food Industries Manual. 24th Edition, Chapman & Hall, 1997, ISBN 0-7514-0404-7 , p. 300.
  7. ^ Wayne E Marshall, James I. Wadsworth: Rice Science and Technology. Marcel Dekker, 1993, ISBN 0-8247-8887-7 , p. 400.
  8. ↑ a b Ullmann's Food and Feed. Vol. 2, Wiley, 2017, ISBN 978-3-527-33990-7 , pp. 655 f, 722 f.
  9. ↑ E. Bames, A. Bömer u. a .: Handbook of Food Chemistry. 4th volume: Fette und Öle , Springer, 1939, ISBN 978-3-642-88819-9 , p. 466.
  10. ^ Fatty Acid Composition Of Some Major Oils. on chempro.in, accessed on March 12, 2017.
  11. ↑ Brajendra K. Sharma, Girma Biresaw: Environmentally Friendly and Biobased Lubricants. CRC Press, 2017, ISBN 978-1-4822-3202-8 , p. 190.
  12. ↑ BA Stout: Biomass Energy Profiles. Edition 54, FAO, 1983, ISBN 92-5-101302-0 , p. 86.
  13. ↑ Frank Gunstone: Vegetable Oils in Food Technology. Second Edition, Wiley-Blackwell, 2011, ISBN 978-1-4443-3268-1 , p. 303.
  14. ↑ Vikas Pali: Rice bran oil - Unique gift of nature: a review. In: Agri. Reviews. 34 (4): 288–294, 2013, doi : 10.5958 / j.0976-0741.34.4.014 , online (PDF; 103 kB), on arccjournals.com, accessed on March 12, 2017.
  15. ↑ DK Salunkhe: World Oilseeds. Van Nostrand Reinhold, 1992, ISBN 0-442-00112-6 , p. 441.
  16. ↑ Patent EP1704898 : Oxidation- protected cosmetic preparation with rice germ oil. Published on March 10, 1993 , inventor: Stephanie von der Fecht u. a ..
  17. ↑ Patent EP0374672 : Use of selected ester oils in drilling fluids, in particular for the offshore development of oil and natural gas deposits (II). Published on March 10, 1993 , inventor: Heinz Müller u. a ..