Several Functional Ingredient Benefits Of “Spread” Derived From Rice Bran Oil

USDA food scientists have developed a way to produce a semisolid material from crude rice bran oil that food manufacturers can use as a stable and healthful functional ingredient in cooking oils and baked goods. The material, termed a “spread” by the researchers, is rich in phytosterols that can be used to boost antioxidants in cooking oils and extend their useful life by making them oxidatively stable. Sensory studies showed that the spread can substitute for some of the butter or margarine in bread or granola. “This spread might be suitable for further development into a functional food that is allergen-free, trans-fat free, and high in antioxidants,” the researchers concluded.