Newer Processing Methods for the Extraction and Refining Rice Bran Oil

1. Newer Processing Methods for the Extraction
and
Refining of Rice Bran Oil
By
S. M. Javed Husain
MUEZ-HEST ® INDIA PVT. LTD.
Global Rice Bran Oil Conference 2015
August 7-8th 2015
Trident Hotel, Mumbai, India

2. Rice is the seed of the monocot plants
Oryza sativa (Asian rice) or Oryza
Glaberrima (African rice). As a cereal grain, it
is the most important staple food for a large
part of the world's human population,
especially in East Asia, Southeast Asia, South
Asia, the Middle East, and the West Indies.
RICE PADDY

3. Source- Food & Agriculture Organization of United Nations
GLOBAL RICE PADDY PRODUCTION AND
AREA

4. ASIA RICE PADDY PRODUCTION
Source- Food & Agriculture Organization of United Nations

5. Conditioning
Raw
Material
Stabilization
Pelletizing Separation
Solvent
Extraction Plant
Physical Refining Physical Refining
Meal
with
Nutrients
Meal
Cooling
Feed Industry
EXTRACTION OF RICE BRAN OIL
Value Addition
Hearty Biscuit
Hydraulic Press

6. PHYSICAL REFINING OF CRUDE RICE BRAN OIL WITH
VALUE ADDITION
Degumming Agent
(Enzyme)
Water Degumming
Bleaching
Spent Bleaching Agents
Winterization &
Filtration
Specific Distillation
Crude Wax
Value Addition
Fatty Acid
Value Addition
Filtration
Dewaxing & Filtration
Refined RBO
Bleaching Agents
Crude RBO
Enzymatic Assisted
Conditioning
Gums (Rice Lecithin )
Value Addition
Rice Oil Deodorizer
Distillate (RODD)
Crude Stearin
Value Addition
Stearic Acid
Metallic Stearates

7. COMPOSITION OF RICE BRAN
CHARACTERISTICS
FULL FAT RICE
BRAN
SEMIFAT RICE
BRAN FROM HP
DEFATTED RICE
BRAN FROM SEP
WHOLE WHEAT
FLOUR
Moisture (%) 11.2 9.2 10.3 12.1
Fat Content (%) 20 8 0.9 1.8
Total
Carbohydrate (%)
33 41.8 43.5 72.2
Protein (%) 14.9 19.2 19.3 10
Crude Fiber (%) 12.7 10.1 14.4 2.4
Ash Content (%) 7.9 11.7 12 1.7
Silica Content (%) 0.34 0.31 0.29 0.09
P Content (mg/g) 11.0 9.8 2.58 -
γ- Oryzanol (%) 3.2 2.11 1.52 -
Energy
(kcal/100gm)
381.6 316 249.7 344.2

8. PHYSICAL & CHEMICAL PROPERTIES OF CRUDE &
RBD RICE BRAN OIL
CHARACTERISTICS UNIT VALUE
Crude Oil Refined Oil
IODINE VALUE (gl2/100g) 95-100 99-108
PEROXIDE VALUE (Meq/kg) 3.12 1.0 Max
MOISTURE (%) 0.5-1 0.05 Max
COLOUR Tintometer 20Y+2.8R 10Y+1.0R
ACID VALUE (mg KoH/gm) 10-30 1.2
FREE FATTY ACID (AS OLEIC
ACID, WINTERIZED OIL )
(%) 5-15 0.05 Max
SAPONIFICATION VALUE (mg KoH/gm) 187 180-190
UNSAPONIFIABLE MATTER % 4.5-5.5 3-5
γ-ORYZANOL ppm 20000 12000-18000
TOTAL TOCOPHEROL mg/kg 1500 200 (0.02%)
SMOKE POINT (Degree C) 160 213
FIRE POINT (Degree C) 198 352
CLOUD POINT (WINTERIZED
OIL )
(Degree C) 11 0
REFRACTIVE INDEX AT 25 ⁰ C (Degree C) 1.729 1.470-1.473
SPECIFIC GRAVITY AT 25⁰C (Degree C) 0.91 - 0.92 0.916-0.921
DENSITY - 0.913-0.920 0.913-0.920

9. GLYCERIDE & FATTY ACID COMPOSITION OF RICE
BRAN OIL
GLYCERIDES CONTENT
(%)
FATTY ACID CONTENT (%) BOILING POINT
(ºC/ 10 MMHG)
MONOGLYCERIDES 5 - 6 Myristic Acid 0.4 - 0.6 193
DIGLYCERIDE 2 - 3 Palmitic Acid 11.7-16.5 212
TRIGLYCERIDES 81.3 - 84.3 Steric Acid 1.7-2.5 227
Oleic Acid 39.2-43.7 223
Linoleic Acid 26.4-35.1 224
Linolenic Acid 0.4-3.8 225
Archidic Acid 0.4-0.6 170

10. Source % in Oil PC (%) PE (%) PI (%)
*Soybean 2-4 20-22 21-23 18-20
**Rice Bran 1-2 20-23 18-20 6-7
Rapeseed 1-2 20-25 15-22 15-18
Sunflower 0.5-1.0 42-65 30-46 21-37
Groundnut 0.4-0.5 45-50 14-18 20-22
Cottonseed 1-1.5 34-36 20-24 20-22
Palm 0.5-0.7 25.30 30-35 20-25
* Issue of GMO and Non GMO
** Free from issue of GMO
Phospholipid Composition of both Soybean and Rice Bran Lecithin's are almost similar.
PHOSPHOLIPID COMPOSITION OF SOME
SELECTED VEGETABLE OILS
Note :- PC : Phosphotidal Choline
PE : Phosphotidal Ethanolamine PI : Phosphotidal Inositol

11. WATER DEGUMMING

12. LECITHIN PLANT NEW TECHNOLOGY

13. • Acid Value of Rice Bran and Soya Lecithin: 25-30
• Rice Bran Lecithin – More Oxidative Stability due to less content of Linoleic and
Linolenic acids
• Rice Bran Lecithin contains Oryzanol and Tocotrienols which enhances its Value,
hence very useful as efficient emulsifier, growth promoter and so on
FATTY ACID SOYA LECITHIN RICE BRAN
LECITHIN
RICE BRAN LYSO
LECITHIN
14:0 - 0.2 -
16:0 10.8 19.1 18.2
18:0 4.0 1.4 1.5
18:1 24.2 43.2 43.5
18:2 54.8 35.2 35.1
18:3 6.3 0.9 1.7
WHY RICE BRAN LECITHIN IS SUPERIOR TO SOYA
LECITHIN ?

14. PHOSPHOLIPID COMPOSITION OF
LYSO RICE LECITHIN
PHOSPHOLIPID CRUDE RICE BRAN OIL DEWAXED RICE BRAN
OIL
Phosphatidyl Choline 20.4 23.1
Phosphatidyl
Etyhanolamine
17.8 20.2
Phosphatidyl Inositol 5.8 6.6
Other Phospholipids 9.4 10.8
Triglycerides 39.2 35.2
Wax 3.1 -
Carbohydrates,
sterols, FFA
4.0 3.8
Moisture 0.3 0.3

15. PROPERTIES & USES OF LECITHIN
Emulsifiers
Wetting Agents
Viscosity Modifiers
Release Agents
Separating Agents
Extrusion Aids
Anti-Dusting Agents
Shelf- Life Aids
Nutritional
Supplements

16. ENZYMATIC DRY DEGUMMING

17. WET BLEACHING WITH PLF

18. PLC AUTOMATED DEWAXING
(CRYSTALLIZATION) FOR CLOUD POINT ≤ 6ºC

19. RICE BRAN WAX
• Mixture of saturated mono esters (C46-C60)of long chain fatty
acids (C22-C26) and long chain fatty alcohols (C26-C30).
• CH3-(CH2)mCOO(CH2)nCH3,m=C22-C26, n=C26-C30
Major Composition of Mono Esters
• Myricyl Cerotate -45-50%
• Ceryl Cerotate- 20-25%
• Isoceryl Cerotate- 8-10%

20. POLYCOSANOL FROM RICE WAX
Polycosanol a natural mixture of long chain fatty alcohols (C26-
C36)extracted from Plant waxes.
CH3-(CH2)n-CH2OH
n=24-34
Major Polycosanol in Rice Bran Wax-
• Hexacosanol- C26 chain fatty alcohol
• Octacosanol- C28 chain fatty alcohol
• Triacontanol- C 30 chain fatty alcohol

21. RICE BRAN WAX/POLYCOSANOLS USES
• In Food and Feed Formulations
• Cosmetics
• Soaps
• Pharmaceuticals
• Nutritional Supplements
• To reduce LDL Cholesterol (Bad Cholesterol)
• Increase HDL Cholesterol (Good Cholesterol)
• Prevent Atherosclerosis

22. PROCESSING
STEP
COLOR
ACID
NUMBER
PHOSPHOROUS
(PPM)
ORYZANOL
WT %
Crude Oil 44* 31 621 1.6
Water
Degumming
44* 31 148 1.6
Enzymatic
Conditioning
51* 31.6 148 -
Bleaching 32** 31.6 9 1.6
Dewaxing 27** 31.2 4.8 -
*¼” cell
** 1” cell
DATA GENERATED OF REFINING AT PILOT SCALE

23. DEODORIZATION WITH LT DISTILLER

24. BOILING TEMPERATURE – VAPOR PRESSURE
Effect of Vacuum: Boiling
temperature decreases
with lower operating
vacuum.
Heat sensitive liquids can
be processed without
product damage.
Example: Stearic Acid
Boiling point at 85 mbar
(a) is 276 °C At 0,0013
mbar (a) boiling point is
at 96 °C.
180 K temperature
difference.

25. FEATURES OF DEODORIZER WITH SPECIAL
LT DISTILLER
Controlled Temperature and Pressure
High Vacuum
Low temperature difference in Heating fluid and Oil in LT
Distillation
No Polymerization of Oil
Lowest Trans Fat Formation in Oil
High Retention of Oryzanol, Tocopherol and Tocotrienol Content
in Oil
No Heat Damage to Oil
Optimum Steam Utilization

26. DESCRIPTION DEODORIZER WITH DA COLUMN DEODORIZER WITH LT DISTILLER
DESIGN DATA
SUCTION PRESSURE 2.0 Torr 0.5- 3.0 Torr
SUCTION TEMPERATURE 70 Deg C 70 Deg C
SECTION LOAD :-
WATER VAPOUR, KG / HR. 85 Kg / Hr 55 Kg / Hr
FFA % 5 Kg 2 Kg / Hr
AIR 10 Kg / Hr 10 Kg / Hr
STEAM PRESSURE 8 Bar (g) 8 Bar (g)
SYSTEM VOLUME 80 M3 80 M3
WATER TEMPERATURE, INLET
ᴼ C
32 Deg C 32 Deg C
STEAM CONSUMPTION
VACUUM SYSTEM
-
BOOSTER 690 435
EJECTORS 100 95
TOTAL 790 kg 530 Kg
STEAM CONSUMPTION PER
TON OF FEED OIL
158 106

27. METALLIC STEARATES AND THEIR USES
• Calcium Stearate
• Magnesium Stearate
• Zinc Stearate
• Aluminum Stearate
Uses
• Building Industry
• Lubricant Industry
• Rubber Industry
• Paper Industry
• Pharmaceutical and Cosmetics

28. WINTERIZATION (CRYSTALLIZATION) FOR CLOUD
POINT ≤ 0ºC

29. RICE BRAN OIL SAMPLES
Rice Bran Bleached Oil
Winterized Refined Rice Bran Oil
Crude Rice bran Oil
COLOUR 1’’- 20 UNITS
FFA 0.07%
COLOUR 1“-<8 UNITS
CLOUD POINT- 0ºC

30. R&D Centre
Drawing &
Design
Proto validation
FACILITIES

31. MUEZ-HEST’S STRATEGIC INITIATIVES
Drawing & Design
Pilot PlantLaboratory

32. R & D CENTRE

33. R & D LAB

34. PILOT PLANT

35. RECOGNITION AND APPROVALS

36. Thanks For Your Attention
MUEZ-HEST ® INDIA PVT. LTD
www.muezhest.com