Rice bran wax is edible and can serve as a substitute for carnauba wax in most application due to its relatively high melting point. it is used in multiple application like paper coatings, textiles, fruit and vegetable coatings, confectionery, pharmaceuticals, candles, moulded novelties, all types plastic granules, printing inks, as lubricants in plastic and rubber products, crayons, adhesives, cosmetics. in cosmetics, rice bran wax is used as an emollient, and is the basis material for some exfoliation particles. It has been observed that rice bran wax at concentrations as low as 1 wt% in triglycerides can crystallize to form stable gels.
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Rice Bran From Bangladesh.
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Protien min 17% Fibre max 10% Sand and Silica max 3% Moisture max 12%
A grade soyabean meal with 46 - 48 % protien content. Metric tonne
CHARACTERISTIC: There are many varieties of rice, for many purposes, are distinguished as long-, medium-, and short-grain rices. Rice can be purchased polished (white) or unpolished (brown). Other varieties may depend on the season in which it is harvested. Spring rice will have a lighter more delicate flavor while rice harvested later in the season will be strong and robust. APPLICATIONS: General use in food industry, variety of possibilities, dishes, soups, sweet dishes, sushi, rice puddings. BENEFITS: Great food for numerous reasons: plentiful, delicious, inexpensive, very filling and nutritious, since it contains several vitamins and minerals, complex carbohydrates, and no fat. Milling degree: Well milled, double polished Broken also available in 3%, 5%, 10%, 20%, 25% and 100% PRODUCT DETAILS: Rice is not modified in shape and color. Natural flavor, no mold and fermentation (no strange flavor or expression on damaged rice). No weevils and worms, live or dead insects. STORAGE: Product must be stored in dry and cool, vacuum warehouse. Product has shelf life 24 months in the original packaging.
Crude Rice Bran Oil is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490 F (254 C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. The high smoke point prevents fatty acid breakdown at high temperatures and makes the oil usable even after multiple frying
Rice oil originated in Japan, where people extract the nutrients from rice and refine it into rice oil. For cooking, it's far more nutritious than average cooking oil. Presently, in Japan, rice oil has replaced other conventional cooking oil and has been designated by the Japanese Ministry of Health and Welfare as the dedicated cooking oil in elementary and middle schools to provide students with essential nutrients. The reputation has then spread to the Western developed countries and has been recommended by the American Heart Association (AHA) and the World Health Organization (WHO).