Japan
has evinced considerable interest in importing rice bran oil from India.
In this regard, the Japanese government and manufacturers of the
products are currently seeking joint venture opportunities in India to
manufacture value-added products.
A seven-member delegation representing Japan's Wakayama prefectural government met the Solvent Extractors' Association of India's (SEA) executive director B V Mehta and some leading rice bran oil manufacturers and marketers recently.
The Japanese delegation included Daisuke Tsutsumi, director for overseas promotion, Wakayama Perfectural Government, and Toshimichi Tsuno, one of Japan's leading rice bran oil and value-added products manufacturers.
It is expected that Indian rice bran oil – known as health oil in India and heart or rice oil in Japan (owing to the number of nutritional benefits it offers) – would appear on the shelves of stores in Japan soon.
Health benefits
Rice bran oil is rich in monounsaturated fatty acids, and has a higher capacity to reduce cholesterol than other poly-unsaturated fatty acid- (PUFA-) rich oils due to the presence of oryzanol.
Oryzanol is richer in micro-nutrients and natural antioxidants than other cooking oils. It reduces cholesterol absorption and blood platelet aggregation and increases cholesterol excretion.
It contains natural vitamin E, which is an anti-oxidant, and helps improve neurological functioning. Due to its high anti-oxidant content, it fights the free radicals that harm the immune system.
Rice bran oil also contains squalene, which softens and moisturises the skin, thus helping delay wrinkle formation. It also has anti-viral, anti-aging, anti-itching and anti-dandruff properties.
Its stability – it does not decompose at high temperatures to form toxic compounds – makes it an ideal cooking medium. Moreover, it retains its anti-oxidant stability even at high temperatures.
It has a high smoking point of 213 degree Centigrade. Studies have shown that snacks prepared in rice bran oil absorb 12-25 per cent less oil than those prepared in groundnut oil.
It has a balanced fatty acid profile close to the recommendations of the American Heart Association (AHA), the National Institute of Nutrition (NIN), Hyderabad, and the Indian Council of Medical Research (ICMR).
They recommend an almost equal ratio of 27-33 per cent saturated fatty acids (SFA): 33-40 per cent mono-unsaturated fatty acids (MUFA): 27-40 per cent PUFA in healthy oil. Rice bran oil has a ratio of 24 per cent SFA: 42 per cent MUFA: 34 per cent PUFA.
A seven-member delegation representing Japan's Wakayama prefectural government met the Solvent Extractors' Association of India's (SEA) executive director B V Mehta and some leading rice bran oil manufacturers and marketers recently.
The Japanese delegation included Daisuke Tsutsumi, director for overseas promotion, Wakayama Perfectural Government, and Toshimichi Tsuno, one of Japan's leading rice bran oil and value-added products manufacturers.
It is expected that Indian rice bran oil – known as health oil in India and heart or rice oil in Japan (owing to the number of nutritional benefits it offers) – would appear on the shelves of stores in Japan soon.
Health benefits
Rice bran oil is rich in monounsaturated fatty acids, and has a higher capacity to reduce cholesterol than other poly-unsaturated fatty acid- (PUFA-) rich oils due to the presence of oryzanol.
Oryzanol is richer in micro-nutrients and natural antioxidants than other cooking oils. It reduces cholesterol absorption and blood platelet aggregation and increases cholesterol excretion.
It contains natural vitamin E, which is an anti-oxidant, and helps improve neurological functioning. Due to its high anti-oxidant content, it fights the free radicals that harm the immune system.
Rice bran oil also contains squalene, which softens and moisturises the skin, thus helping delay wrinkle formation. It also has anti-viral, anti-aging, anti-itching and anti-dandruff properties.
Its stability – it does not decompose at high temperatures to form toxic compounds – makes it an ideal cooking medium. Moreover, it retains its anti-oxidant stability even at high temperatures.
It has a high smoking point of 213 degree Centigrade. Studies have shown that snacks prepared in rice bran oil absorb 12-25 per cent less oil than those prepared in groundnut oil.
It has a balanced fatty acid profile close to the recommendations of the American Heart Association (AHA), the National Institute of Nutrition (NIN), Hyderabad, and the Indian Council of Medical Research (ICMR).
They recommend an almost equal ratio of 27-33 per cent saturated fatty acids (SFA): 33-40 per cent mono-unsaturated fatty acids (MUFA): 27-40 per cent PUFA in healthy oil. Rice bran oil has a ratio of 24 per cent SFA: 42 per cent MUFA: 34 per cent PUFA.
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