US scientists develop butter from rice bran oil

A process developed by scientists in the US to makea butter-like product from rice bran oil could come in handy for the Indian edible oil industry.

The extract has been derived by scientists of the Agricultural Research Service of the US Department of Agriculture. The product, somewhat resembling peanut butter, can be a partial replacement for margarine, butter of even shortening, says a release from the service. Quoting Erica L Bakota, chemist of the research service, the statement says that the extract’s texture and composition are unique.

During preliminary experiments at the office of the research body, Bakota and her colleagues used the extract instead of butter for granola (a breakfast item resembling muesli) and white bread.

Feedback from those who sampled the product showed that there was no change in the taste or texture of granola or break.

An advantage with the rice bran product is that it is free of trans fatty acids, which increase the risk of heart attacks. The product also has a longer shelf life, unlike butter.

The extract consists of unrefined rice bran oil and its natural wax, which is used in confectionary items.

It also contains vitamin E, and low levels of bad or LDL (low density lipoprotein) cholesterol.

Another feature of the product is that it is produced by using low temperatures.

Bakota, along with her team, is trying to get a patent for the procedure while looking for collaborators interested in finding new uses for it.

India has a tremendous potential to produce rice bran oil and other by-products with paddy output topping 150 million tonnes.

Currently, production of rice bran oil in the country is nine lakh tonnes against a potential of over 15 lakh tonnes.

New uses such as butter are likely to encourage more productive use of rice bran oil in the country.

COMMENT NOW