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

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

Source- Food & Agriculture Organization of United Nations

GLOBAL RICE PADDY PRODUCTION AND

AREA

ASIA RICE PADDY PRODUCTION

Source- Food & Agriculture Organization of United Nations

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

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

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

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

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

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

WATER DEGUMMING

LECITHIN PLANT NEW TECHNOLOGY

• 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 ?

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

PROPERTIES & USES OF LECITHIN

Emulsifiers

Wetting Agents

Viscosity Modifiers

Release Agents

Separating Agents

Extrusion Aids

Anti-Dusting Agents

Shelf- Life Aids

Nutritional

Supplements

ENZYMATIC DRY DEGUMMING

WET BLEACHING WITH PLF

PLC AUTOMATED DEWAXING

(CRYSTALLIZATION) FOR CLOUD POINT ≤ 6ºC

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%

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

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

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

DEODORIZATION WITH LT DISTILLER

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.

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

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

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

WINTERIZATION (CRYSTALLIZATION) FOR CLOUD POINT ≤ 0ºC

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

R&D Centre

Drawing & Design

Proto validation

FACILITIES

MUEZ-HEST’S STRATEGIC INITIATIVES

Drawing & Design

Pilot Plant Laboratory

R & D CENTRE

R & D LAB

PILOT PLANT

RECOGNITION AND APPROVALS

Thanks For Your Attention MUEZ-HEST ® INDIA PVT. LTD

www.muezhest.com