We are a Manufacturer of Japanese Rice-Bran Oil. ⟨since 1949⟩

Superior nutrition of Japanese rice-bran oil

Vitamin E (tocopherol)
This nutrient has the antioxidative effect that helps preventing oxidation of lipids in the body and maintain the health of cells. Vegetable oil accounts for about 30% of vitamin E intake of Japanese people.
It is a type of vitamin E. Its antioxidative effect is said to be 50 times as strong as vitamin E (tocopherol). It is called super vitamin E due to the significance of the effect.
It is a nutrient unique to “rice-bran oil”. It is said to help improvement in the symptoms of menopausal disorders and gastrointestinal neurosis. This is an essential nutrient for people in modern society.
It is a component that interferes with the absorption of cholesterol. “rice-bran oil” contains more plant sterols than other vegetable oils.
Oleic acid
It decreases bad cholesterol (LDL) while keeping good cholesterol (HDL) which prevents cardiovascular-related disorders.
Linoleic acid
It lowers cholesterol level and prevents arterial stiffness.

“rice-bran oil” is a type of plant oil excreted from rice-bran (germ and surface skin part of the rice-bran layer of brown rice)

Great taste and usability of rice-bran oil

Vegetable fat‘s stability against oxidation
It has excellent stability against oxidation. The graph shows the result of oxidation test for several types of oil. Air was blown into them at 98°C, and the time taken for the value of peroxides formed as the product of oxidation of oil to become 100 was measured. A smaller value means stability against oxidation is poor and the flavor is lost.
On the contrary, a larger value means that the oil has great stability and keeps its flavor.
This test result suggests that corn oil and “rice-bran oil” has superior stability than others.
Amount of “cooking oil sickness” compound produced
“rice-bran oil” rarely causes “cooking oil sickness”, so it does not interfere with cooking experience. “cooking oil sickness” is a phenomenon which a compound in the inhaled gas from frying food causes reduced appetite. The graph shows the test result of the amount if the compound produced. Smaller production means that the effect of the gas is small.
The best result was obtained for “rice-bran oil”.
Deposits on the pan
The amounts of oxidized deposits on the pan are small. We fried food in oil heated to 180°C and measured the amount of oxidative polymer deposited on the pan. It is obvious that the amount of deposit is small for “rice-bran oil”.
Size of bubble stretching
“rice-bran oil” makes little foam, makes fried dishes crispy and crunchy, and does not leave oily taste. When food is fried, water evaporates from coating and inside a coating. This creates bubbles, which causes greasiness and uneven heat conductance.
This data shows the size of bubble stretching. We first heated different types of oil for 21 hours and reheated them to 180°C, and then we fried a piece of 1cm square potato in those oils to measure the size. “rice-bran oil” had the second-best result in the formation of foam.
Time taken till food gives off putrid odor
“rice-bran oil” can keep the quality of fried dishes. We measured the time taken for a fried dish to give off putrid odor after storing it at 10,000 Lux at 40°C. The result demonstrates an overwhelming superiority of “rice-bran oil”.

Composition of fatty acids for vegetable oil

Oil is consisted of various fatty acids such as linoleic acid, oleic acid, and linolenic acid.
A substantial portion of soybean oil, corn oil, and safflower oil (high linoleic oil) consists of linoleic acid, and a large amount of oleic acid is contained in canola oil and olive oil. On the contrary, “rice-bran oil” contains well-balanced amount of fatty acids: about 42.6% is oleic acid and about 35% is linoleic acid.

Rice-bran oil has well-balanced ratio of fatty acids

The food contains various fatty acids. It is important to intake a well-balanced amount of 3 tatty acids such as saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid. Ministry of Health, Labour and Welfare has set forth index for “recommended dietary allowance for Japanese population” in every 5 years, which shows a guideline on how we should take fatty acids. In the Rev. 6 of “recommended dietary allowance”, it clearly states that “the ideal ratio for the intake of saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid is approximately 3: 4: 3.” As you can see in the chart below, the ratio of fatty acids in “rice-bran oil” is closed the ideal ratio.