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Newer Processing Methods for the Extraction and Refining Rice Bran Oil
1. Newer Processing Methods for the Extraction
and
Refining of Rice Bran Oil
By
S. M. Javed Husain
MUEZ-HEST ® INDIA PVT. LTD.
Global Rice Bran Oil Conference 2015
August 7-8th 2015
Trident Hotel, Mumbai, India
2. Rice is the seed of the monocot plants
Oryza sativa (Asian rice) or Oryza
Glaberrima (African rice). As a cereal grain, it
is the most important staple food for a large
part of the world's human population,
especially in East Asia, Southeast Asia, South
Asia, the Middle East, and the West Indies.
RICE PADDY
3. Source- Food & Agriculture Organization of United Nations
GLOBAL RICE PADDY PRODUCTION AND
AREA
4. ASIA RICE PADDY PRODUCTION
Source- Food & Agriculture Organization of United Nations
6. PHYSICAL REFINING OF CRUDE RICE BRAN OIL WITH
VALUE ADDITION
Degumming Agent
(Enzyme)
Water Degumming
Bleaching
Spent Bleaching Agents
Winterization &
Filtration
Specific Distillation
Crude Wax
Value Addition
Fatty Acid
Value Addition
Filtration
Dewaxing & Filtration
Refined RBO
Bleaching Agents
Crude RBO
Enzymatic Assisted
Conditioning
Gums (Rice Lecithin )
Value Addition
Rice Oil Deodorizer
Distillate (RODD)
Crude Stearin
Value Addition
Stearic Acid
Metallic Stearates
7. COMPOSITION OF RICE BRAN
CHARACTERISTICS
FULL FAT RICE
BRAN
SEMIFAT RICE
BRAN FROM HP
DEFATTED RICE
BRAN FROM SEP
WHOLE WHEAT
FLOUR
Moisture (%) 11.2 9.2 10.3 12.1
Fat Content (%) 20 8 0.9 1.8
Total
Carbohydrate (%)
33 41.8 43.5 72.2
Protein (%) 14.9 19.2 19.3 10
Crude Fiber (%) 12.7 10.1 14.4 2.4
Ash Content (%) 7.9 11.7 12 1.7
Silica Content (%) 0.34 0.31 0.29 0.09
P Content (mg/g) 11.0 9.8 2.58 -
γ- Oryzanol (%) 3.2 2.11 1.52 -
Energy
(kcal/100gm)
381.6 316 249.7 344.2
8. PHYSICAL & CHEMICAL PROPERTIES OF CRUDE &
RBD RICE BRAN OIL
CHARACTERISTICS UNIT VALUE
Crude Oil Refined Oil
IODINE VALUE (gl2/100g) 95-100 99-108
PEROXIDE VALUE (Meq/kg) 3.12 1.0 Max
MOISTURE (%) 0.5-1 0.05 Max
COLOUR Tintometer 20Y+2.8R 10Y+1.0R
ACID VALUE (mg KoH/gm) 10-30 1.2
FREE FATTY ACID (AS OLEIC
ACID, WINTERIZED OIL )
(%) 5-15 0.05 Max
SAPONIFICATION VALUE (mg KoH/gm) 187 180-190
UNSAPONIFIABLE MATTER % 4.5-5.5 3-5
γ-ORYZANOL ppm 20000 12000-18000
TOTAL TOCOPHEROL mg/kg 1500 200 (0.02%)
SMOKE POINT (Degree C) 160 213
FIRE POINT (Degree C) 198 352
CLOUD POINT (WINTERIZED
OIL )
(Degree C) 11 0
REFRACTIVE INDEX AT 25 ⁰ C (Degree C) 1.729 1.470-1.473
SPECIFIC GRAVITY AT 25⁰C (Degree C) 0.91 - 0.92 0.916-0.921
DENSITY - 0.913-0.920 0.913-0.920
10. Source % in Oil PC (%) PE (%) PI (%)
*Soybean 2-4 20-22 21-23 18-20
**Rice Bran 1-2 20-23 18-20 6-7
Rapeseed 1-2 20-25 15-22 15-18
Sunflower 0.5-1.0 42-65 30-46 21-37
Groundnut 0.4-0.5 45-50 14-18 20-22
Cottonseed 1-1.5 34-36 20-24 20-22
Palm 0.5-0.7 25.30 30-35 20-25
* Issue of GMO and Non GMO
** Free from issue of GMO
Phospholipid Composition of both Soybean and Rice Bran Lecithin's are almost similar.
PHOSPHOLIPID COMPOSITION OF SOME
SELECTED VEGETABLE OILS
Note :- PC : Phosphotidal Choline
PE : Phosphotidal Ethanolamine PI : Phosphotidal Inositol
13. • Acid Value of Rice Bran and Soya Lecithin: 25-30
• Rice Bran Lecithin – More Oxidative Stability due to less content of Linoleic and
Linolenic acids
• Rice Bran Lecithin contains Oryzanol and Tocotrienols which enhances its Value,
hence very useful as efficient emulsifier, growth promoter and so on
FATTY ACID SOYA LECITHIN RICE BRAN
LECITHIN
RICE BRAN LYSO
LECITHIN
14:0 - 0.2 -
16:0 10.8 19.1 18.2
18:0 4.0 1.4 1.5
18:1 24.2 43.2 43.5
18:2 54.8 35.2 35.1
18:3 6.3 0.9 1.7
WHY RICE BRAN LECITHIN IS SUPERIOR TO SOYA
LECITHIN ?
24. BOILING TEMPERATURE – VAPOR PRESSURE
Effect of Vacuum: Boiling
temperature decreases
with lower operating
vacuum.
Heat sensitive liquids can
be processed without
product damage.
Example: Stearic Acid
Boiling point at 85 mbar
(a) is 276 °C At 0,0013
mbar (a) boiling point is
at 96 °C.
180 K temperature
difference.
25. FEATURES OF DEODORIZER WITH SPECIAL
LT DISTILLER
Controlled Temperature and Pressure
High Vacuum
Low temperature difference in Heating fluid and Oil in LT
Distillation
No Polymerization of Oil
Lowest Trans Fat Formation in Oil
High Retention of Oryzanol, Tocopherol and Tocotrienol Content
in Oil
No Heat Damage to Oil
Optimum Steam Utilization
26. DESCRIPTION DEODORIZER WITH DA COLUMN DEODORIZER WITH LT DISTILLER
DESIGN DATA
SUCTION PRESSURE 2.0 Torr 0.5- 3.0 Torr
SUCTION TEMPERATURE 70 Deg C 70 Deg C
SECTION LOAD :-
WATER VAPOUR, KG / HR. 85 Kg / Hr 55 Kg / Hr
FFA % 5 Kg 2 Kg / Hr
AIR 10 Kg / Hr 10 Kg / Hr
STEAM PRESSURE 8 Bar (g) 8 Bar (g)
SYSTEM VOLUME 80 M3 80 M3
WATER TEMPERATURE, INLET
ᴼ C
32 Deg C 32 Deg C
STEAM CONSUMPTION
VACUUM SYSTEM
-
BOOSTER 690 435
EJECTORS 100 95
TOTAL 790 kg 530 Kg
STEAM CONSUMPTION PER
TON OF FEED OIL
158 106
27. METALLIC STEARATES AND THEIR USES
• Calcium Stearate
• Magnesium Stearate
• Zinc Stearate
• Aluminum Stearate
Uses
• Building Industry
• Lubricant Industry
• Rubber Industry
• Paper Industry
• Pharmaceutical and Cosmetics