All Rice Bran is Not Created Equal!
By Eric Haydt

World rice production is over 550 million tons per year and is a staple diet to a large part of the population. When rice is harvested and dried, the hull is removed as the first stage of processing yielding brown rice. In the second stage, the brown layer is removed to produce white rice, which is primarily consumed by the human population. The brown layer that is removed is called rice bran and is composed of the rice germ and several sub layers, which accounts for only about 8% of the harvested rice weight but 60% of the nutrients. However, because of ineffective stabilization technology, most of the rice bran has to be thrown away or disposed of as a low value animal feed. Therefore, more than half of the nutritional value of rice is lost.

The main cause of the problem in preserving the nutritional value of rice bran is the contact of the oil in the germ and a potent lipase enzyme found on the surface of the bran in the process of milling brown rice into white rice. The lipase enzyme causes very rapid hydrolysis of the oil, converting it into glycerol and free fatty acids (FFA). As the FFA concentration increases, the rice bran becomes rancid and unpalatable. In fact, at normal room temperature, FFA levels grow to 7% to 8% within 24 hours and an additional 4% to 5% per day thereafter. FFA levels in excess of 5% (typically within 12 hours of processing) makes the product unfit for human consumption and levels in excess of 12% (within 48 hours of processing) is unfit even for cattle feed. Therefore, stabilization must be achieved rapidly after processing.

Most stabilization processes use heat to deactivate the lipase enzyme. Methods used are parboiling, chemicals, microwave heating, and variants of extrusion technology. However, none of these methods succeed in creating truly stable rice bran while maintaining nutrient integrity. The product either goes rancid within a short period of time, the beneficial nutrients are not preserved, or a combination of both.

Triple Crown Rice Bran is unique in that the only processor that is capable of making human grade rice bran produces it. First, the rice bran is introduced into the stabilization process within seconds of milling. Other types of rice bran are processed in one building, moved by front-end loader and dump truck to another facility, and stabilized hours later. Remember, quality of rice bran is measured in hours. Second, the unique process actually sterilizes the rice bran killing any fungal and microbial spores rendering the product safe for human consumption. The product is tested for any microbial contamination before it is released for shipment. The other processes cannot make this claim.

Third, the process used for Triple Crown Rice Bran utilizes a combination of heat and pressure that maintains the nutrient quality of the bran and a shelf life of at least one year with a FFA level of 4% or less. Other processes allow leaching of the nutrients and/or reduce shelf life. Fourth, Triple Crown Rice Bran is an “all natural” product utilizing no chemicals in the processing or stabilization phase. The product is not altered or enhanced in any manner without the loss of the natural nutrients. This product is totally suitable for human consumption as well as a horse supplement. Finally, where applicable, calcium is added to the diet in measured doses to bring the calcium/phosphorus ratio in balance. Other products utilize calcium carbonate in the rice processing procedure and calcium levels are very erratic.

Key nutrients retained in Triple Crown Rice Bran are very beneficial to the diet of horses. First, it contains 20% fat composed of all natural rice oil. Fat has proven itself in research as a way to provide high levels of digestible energy with a low level of carbohydrates. The calorie content of 1 pound of rice bran is equal to 8 ounces of vegetable oil and is efficiently metabolized to fuel aerobic activities and weight gain.

Second, it contains 200 IU/lb. of all natural vitamin E. The horse's body does not store vitamin E as efficiently as other fat-soluble vitamins and deficiencies can cause some serious health problems. In addition, vitamin E is a critical antioxidant necessary for removing free radicals and reactive oxygen metabolites formed during exercise. If not removed, they reduce the ability of the muscles to function. Utilizing rice bran in the diet has reduced episodes of tying-up and increased tolerance for exercise, even for horses diagnosed with equine polysaccharide storage myopathy (EPSM). Excess vitamin E is not considered toxic and should not be a concern when feeding rice bran.

Third, each pound of rice bran contains about 3000 ppm of Gamma Oryzanol, a natural plant sterol, that aids in the development of muscle mass.

There are a number of rice bran products on the market today. But, as you can see, not all may be offering you the quality you are expecting or paying for. To just ask if it is stabilized is not enough. How quickly it is stabilized, how it is handled in between milling and stabilizing, and how it is processed are all important questions to ask. With Triple Crown Rice Bran, you now know what you are getting with each bag and that all rice bran products are not created equal.