Here's some of the general product information. as always, let me know what you think!
~Sam
About Rice Bran
Rice bran is the layer of the rice kernel between the hull (outer covering) and the white rice. The rice bran itself only accounts for 8% of the total weight of the rice kernel. However, it possesses 65% of the kernel's nutritional profile. This nutritional profile includes proteins, vitamins, minerals, and 107 known naturally occurring antioxidants.
Rice is a staple food product for about 70% of the world's population. Its bran, which equates to about 60 million metric tons per year, is discarded or used in low-grade animal feed.
Rice is a staple food product for about 70% of the world's population. Its bran, which equates to about 60 million metric tons per year, is discarded or used in low-grade animal feed.
Stabilization
In the past, it has not been feasible to incorporate rice bran into the human consumption market. With traditional rice milling methods, a naturally occurring rice-kernel enzyme called lipase turned the "milled-off" bran rancid within hours.
Nutracea has the proprietary technology in place - backed by several U.S. patents - to convert this utterly useless food resource into "nutrient-dense" foods. Using their non-synthetic and non-chemical preservation of this rice bran, Nutracea's product has a shelf life of more than one year, far superceding raw bran's abbreviated expiration.
Nutracea has the proprietary technology in place - backed by several U.S. patents - to convert this utterly useless food resource into "nutrient-dense" foods. Using their non-synthetic and non-chemical preservation of this rice bran, Nutracea's product has a shelf life of more than one year, far superceding raw bran's abbreviated expiration.
Technology
Competing stabilization techniques involve chemicals, microwave heat, and other denaturing methods. Nutracea employs a new technique that uses a unique combination of heat, pressure, and other conditions to deactivate the rice's lipase enzyme without damaging the bran's nutritional integrity.
Nutracea's patented equipment is installed on the premises of the rice mill. After the bran is "milled-off", it is transported to Nutracea's stabilizer. This is where the stabilization takes place. After stabilization, the bran is cooled and dehumidified. The resulting product is also known as Stage I product.
At special processing plants, Nutracea is able to take its technology to the next level. Here is where Stage II product is made. Nutracea is the only company in the world that has the technology to produce these formulations, which are soluble and insoluble stabilized rice bran derivatives. Both derivatives are used either separately or in conjunction in their own stand-alone or additive products.
Nutracea's patented equipment is installed on the premises of the rice mill. After the bran is "milled-off", it is transported to Nutracea's stabilizer. This is where the stabilization takes place. After stabilization, the bran is cooled and dehumidified. The resulting product is also known as Stage I product.
At special processing plants, Nutracea is able to take its technology to the next level. Here is where Stage II product is made. Nutracea is the only company in the world that has the technology to produce these formulations, which are soluble and insoluble stabilized rice bran derivatives. Both derivatives are used either separately or in conjunction in their own stand-alone or additive products.
Friday, October 5, 2007
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