This document discusses stabilized rice bran, including: - Stabilized rice bran is rice bran that has been treated to substantially reduce lipase activity through processes like heat treatment. This prevents fat breakdown and increases shelf life. - India produces over 90 million tons of rice annually, yielding around 7.2 million tons of rice bran raw material available for processing. - The stabilization process involves adjusting the rice bran pH to 4.0 with hydrochloric acid, which inactivates the lipase enzyme. This prevents oil degradation and rancidity over time. - Stabilization does not impact the nutritional value of rice bran. It allows for a longer shelf life than unstabilized rice bran.

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4. Since bran is such a small portion of the
rice kernel, it has been estimated that
nearly 1000 pounds (450 kilograms) of
rice must be milled to produce a single
50-pound (23-kilogram) bag of rice bran.
Stabilized rice bran is defined by the American Feed
Control Officials (AFCO) official publication as rice
bran which has been treated soon after milling by
heat or other means that will substantially reduce
the lipase activity. As proof of stabilization, the
government regulates that free fatty acid content (an
indicator of fat breakdown) for stabilized rice bran
will not exceed four percent.

5. Availability of Raw
material in India
• The total production of rice in
our country is more than 90
million tonnes.
• At 8% degree of milling, we
have the total potential of
about 72 lakh tonnes of rice
bran.
• There are hullers, shellers,
hullercum-shellers and
modern or modernised rice
mills distributed all over the
country.
• Hence raw material is
available in abundant
quantity.

6. Process of Manufacture
The principle of the process lies in shifting the pH of
the bran to the level where the lipase activity would
be negligible. This is achieved by using commercially
available hydrochloric acid, adjusting the pH to 4.0 at
which the activity of enzyme is nearly zero.
• To achieve complete inactivation of the enzyme
system, 40 litres of commercial concentrated
hydrochloric acid is required for 1 tonne of bran.
• The process is simple involving spraying of
hydrochloric acid on the bran in drum and mixing
the lot for 4 min.
• The mixing is done in a paddle type mixer, which is
provided with an arrangement for spraying of acid
from top continuously.
• Stabilization of bran by manual mixing in an open
pan or on clean surface is also possible for small
lots. As the acid does not remain in free state, the
treated bran does not affect the contact parts.

10. Stabilized rice bran
rotary vibration screen sieving machine

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Stabilized Rice Bran
Technology, Products, Extraction Process, Suppliers, Company Profiles,
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12. Stabilized rice bran has a longer shelf life than un-
stabilized rice bran, because it undergoes
processing that inactivates an enzyme that would
otherwise degrade the rice bran oil, turning it rancid.
Stabilization does not affect the nutritional value of
the rice bran.