Tocotrienol oil is derived from annatto, red palm fruit and rice bran, although a number of fruits, nuts, grains and vegetables have some small amounts. Like tocopherols, they’re lipid-soluble and can be transported by that portion of any formulation.
The Food and Drug Administration is currently considering comments on its proposed action to declare partially hydrogenated oils unsafe for food use due to their trans fat content.
The Food and Drug Administration (FDA) is currently considering comments on its proposed action to declare partially hydrogenated oils (PHOs) unsafe for use in food due to their trans fat content.
A new, butterlike extract from rice bran oil -- used as a partial butter replacement in a standard recipe for white bread -- does not detract from bread taste or texture.
April 9, 2014
Testers report the rice bran oil does not detract from bread taste or texture.
Researchers say low-fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.
March 24, 2014
The researchers said that the method enabled them to successfully reduce the fat content in a model white sauce from 10% to 2% without compromising on the taste and texture of the product.