US food group Mars Inc. has been awarded a US patent for its new method of stabilising rice bran by acid treatment and the composition of the same. The invention is intended to maintain the stability of bran for at least six months in ambient conditions. It is hoped that the invention will facilitate more extensive use of rice bran, which is rich in proteins, lipids and certain vitamins.
Protected under US patent number 6,245,377, the abstract reads:
The present invention is directed to a method of stabilising parboiled rice bran. The method requires adding an edible acid having antioxidative properties to parboiled rice bran to maintain the stability of the bran for at least a six-month period of time at ambient conditions. The invention is also directed to a method of stabilising parboiled rice bran for use in a food product in which acid having antioxidative properties is added to a parboiled rice bran food product in an amount of about 0.10% to about 2.0% by weight to maintain the stability of the food product for at least a six month period of time at ambient conditions. The invention further is directed to an animal feed that has an amount of stabilised parboiled rice bran, the animal feed generally including at least about 6 to 18% protein, about 1-2% to 29% fat, and optionally fibre and/or starch sources.
The first claim (of 17) is for:
A method of stabilising a parboiled rice bran, the method comprising adding an edible acid having antioxidative properties to parboiled rice bran to maintain the stability of the bran for at least a six month period of time at ambient conditions.
To see full details of the patent, please click here.
