Rice Bran Lecithin

Rice Bran Lecithin

Rice Bran Lecithin (RBL) is an attractive source for those who prefer non-Genetically Modified (GM)-based lecithins. Even though RBL has high potential for food and industrial applications, this has not enough attention. RBL exhibits an excellent combination of a balanced fatty acid profile, micronutrients, and natural antioxidants. Therefore, RBL is an outstanding product and can act as an alternative to soybean and sunflower lecithins for food and industrial applications.

The realization of the proper utilization of RBL may lead to the development of several nutritionally-important products. RBL is rich in unsaponifiable matter; therefore, it may be used for cosmetic applications. Mostly compositional studies were reported from countries, such as Japan, India, and Korea. Phatidylcholine (PC), Phosphatidylethanolamine (PE), and Phosphatidylinositol (PI) were the major PLs found and cerebrosides, monogalactosyl diacylglycerol, digalactosyl diacylglycerol, and steryl glycoside were the commonly observed Glycolipids (GLs) in RBL. Palmitic, oleic, and linoleic were the major fatty acids present in all the rice bran lipids The demand for neutraceutical and personal care products is continuously increasing. Further, because of exponential growth in global rice production, food chemists are seeing RBL as an alternative.

Physical Properties

Moisture 0.5% – 0.8%
Acetone insoluble 50 – 65%
Hexane/Benzene insoluble 1% – 3%
Colour (gardner scale) 18+
Oryzanol 1% – 2% (10,000 ppm – 20,000 ppm)
Peroxide Value 15 - 20 ppm
Acid Value 20 - 30 (Max)