Rice bran—the brown layer between the outer husk and inner white rice grain—contains about 60% of the rice kernel's nutritional value. Traditional milling methods strip away these important nutrients. Now, through a proprietary process, an all-natural, stabilized rice bran that is chemical-, additive- and GMO-free is available.
The stabilization process used by the RiceX Company (El Dorado Hills, Calif.) combines pressure, heat and dwell time to neutralize the lipase enzyme. This helps prevent oxidation and rancidity for up to a full year, while maintaining a rich nutritional profile. The extended shelflife allows processors to add rice bran to a myriad of products to enhance their nutritional profiles and deliver added functionality to finished goods.