Submitted to: Lipid Technology
Publication Type: Review Article
Publication Acceptance Date: 7/10/2014
Publication Date: 8/11/2014
Citation: Bakota, E.L., Winkler-Moser, J.K., Hwang, H.-S. 2014. Properties of rice bran oil-derived functional ingredients. Lipid Technology. 26(8):179-182.
Technical Abstract: Lipid ingredients that demonstrate high stability and positive health profiles without the use of trans-fats are needed in the food supply. Rice bran oil can be fractionated at low temperatures to create a series of spreads that show promise as functional ingredients. A rice bran oil-derived spread can extend the fry life of soybean oil and can also be incorporated into baked goods such as bread and granola as a trans-fat free alternative to butter or shortening.