Good point too check, Melly. Are you saying most rice bran oils are
hydrogenated, or oils generally. I don't know why they would
hydrogenate it - wouldn't that tend to make it solid?
Anyway, I too avoid hydrogenated stuff, so I did a google, and found this:
http://www.ricebranoil.info/articles/popping.html
Oryzan^(TM) rice bran oil is extracted from the bran layers of rice.
Because of its unique fatty acid composition, Oryzan^(TM) does not have
to be hydrogenated. In addition, rice bran oil inherently contains high
levels of gamma oryzanol, a natural mixture of ferulic acid esters.
Oryzan^(TM) is processed by a non-conventional vegetable oil refining
technique to retain much of the oryzanol naturally present in the crude
oil. Due to its strong antioxidant properties, oryzanol retards oil
degradation at elevated temperatures. This results in a high resistance
to oxidation and cooked foods with improved storage stability. While
Oryzan^(TM) rice bran oil can be used alone, it can also be blended with
other oils to improve their performance.
http://whc-oils.com/edible-ricebran-oil.html
Rice bran, which is obtained in the milling process, is the part of the
rice that is richest in fat. This natural oil, which is expeller
pressed, has the presence of natural antioxidants which makes it an
excellent ingredient for food grade products.
Rice Bran Oil is truly "The World's Healthiest" edible oil, containing
vitamins, antioxidants, nutrients and trans fat free. It's not just
delicate and flavorful, it can help lower cholesterol, fight diseases,
enhance the immune system, fight free radicals and more. Rice Bran Oil
is extremely light, versatile and delicious. Use it to fry, sauté, in
salad dressings, baking, dipping oils and where ever you use cooking
oil. Once you use it you will be amazed cooking light and healthy is
also the best tasting.
Rice bran oil is vastly superior to traditional cooking oils and can be
considered a nutraceutical (food as medicine) oil that is perfect for
all your healthy cooking needs. Rice Bran Oil is quickly becoming a
favorite in commercial frying to replace hydrogenated oils that contain
trans fat. This is due to rice bran oils health, flavor and performance
benefits.
* A source of vitamin E complex, antioxidants and other micronutrients
to help fight free radicals and combat the effects of aging. Rice
bran oil has more of these components than other cooking oils. The
components of rice bran oil give it an outstanding shelf life.
* Rice Bran Oil has the best balance of saturated, monounsaturated and
polyunsaturated fats as recommended by such organizations as the
American Heart Association and the World Health Organization. It's
the oil of choice for improving serum cholesterol levels and
preventing cardiovascular diseases.
* The viscosity of our oil is very light and the flavor delicate.
Foods cooked with California Rice Oil absorb up to 20% less oil!
Less oil absorbed results in reduced calories, better, lighter
tasting food and enhanced flavor and palatability. Less oil absorbed
also makes it more economical.
* Rice Bran Oil is hypoallergenic. For those who have an intolerance
to other cooking oils this is an excellent alternative.
* The actual cost of California Rice Oil to the consumer is not
significantly different than other high-grade vegetable oils on the
market.
* Rice bran oil is a naturally occurring source of many antioxidants
such as Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols,
Polyphenols and Squalene.
* Rice bran oil has a very high smoke (burn) point, making it perfect
for deep frying, pan or stir frying and is a premium choice for the
replacement of hydrogenated oil containing trans fat now being used
in deep fryers.
* Rice bran oil creates less polymers than other oils meaning better
flavor and easier clean-up.
However, on
http://foodwatch.com.au/383-product-review-rice-bran-oil.html I did find:
*1. Industrially processed, NOT cold-pressed*
The oil extracted from rice bran goes rancid quickly once pressed.
Unlike olive oil, it ISN'T cold-pressed. To refine it, a solvent is used
to extract the oil from the bran which is later evaporated off (and
tested post-production for residual solvents to double check for
traces). That's followed by neutralisation, bleaching, winterisation and
de-odorisation steps, as with most other oils. This creates refined and
stabilized oil, bringing about a long shelf life and high smoke point.
However, what you lose is the "naturalness" of the oil.. . .
. . . . So I got on the phone to Alfa One's marketing company Old
Fashioned Foods and received the following information from Brand
Manager William Papesch. "Cold filtering removes hard fats, which are
the saturated fats. Cold filtration is common across many products in
the food industry, particularly beverages. It is designed to make
filtration easier as all hard solid matter solidifies and can be
separated quickly." Got it! Just don't be fooled. It's NOT the same as
extra virgin cold-pressed olive oil!
Read more:
http://foodwatch.com.au/383-product-review-rice-bran-oil.html#ixzz1qNAQpFlx.
. . .
*3. High in linoleic acid, low in omega-3*
Rice bran oil has little omega-3 (alpha-linolenic acid) and lots of
omega-6 (linoleic acid). However this low ALA combined with a higher
level of saturates gives rice bran oil excellent frying qualities, long
stability and fry life without hydrogenation, so this is where it shines.
Read more:
http://foodwatch.com.au/383-product-review-rice-bran-oil.html#ixzz1qNAK5A8S
So even the review which was "suspicious" of the oil confirmed it was
not hydrogenated.
R
Those of you that take rice bran oil, do you know how that is
processed? Most of them are hydrogenated oil. I will not touch
hydrogenated oils ... they clog arteries.
Melly
