Rice Bran Oil
Oryza sativa zemelen olie · rice bran oil · huile de son de riz
Rice Bran Oil: what every chef needs to know
Rice bran oil is pressed from the bran and germ of rice released during polishing from brown to white rice. It is one of the most thermally stable vegetable oils with a smoke point of approximately 254°C (489°F), one of the highest of all common cooking fats. This makes rice bran oil in particular suited for high-temperature preparations such as deep frying, wok cooking and stir-frying. The oil has a light, neutral flavour with no dominant aroma of its own, making it universally applicable as a replacement for neutral frying oils. Rice bran oil contains the antioxidant oryzanol (gamma-oryzanol, a mixture of ferulic acid esters) which contributes to its high thermal stability. The fatty acid profile is favourably balanced: around 43% monounsaturated (oleic acid), 37% polyunsaturated (linoleic acid) and roughly 20% saturated. In Japanese cuisine rice bran oil is traditionally the oil for tempura and karaage; in Thai and Chinese cuisine it is used as a wok oil for its neutral flavour and high smoke point.
Rice Bran Oil: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (rice bran oil) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (rice bran oil).
Rice Bran Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Japanese preparation of lightly floured and dipped fish, prawns and vegetables in an ultra-thin rice flour batter, deep-fried in rice bran oil at 170°C for a crispy, glassy crust. The neutrality of the oil lets the ingredient flavours shine.
Various Thai and Chinese wok preparations (Pad Thai, Khao Pad, Chinese stir-fried vegetables) where rice bran oil is used as the standard wok medium due to its high smoke point and neutral flavour.
in the Dutch professional kitchen as a neutral frying oil for deep-fried fish, chips and breaded products; rice bran oil yields a cleaner, less greasy end product than deep-fat palm oil blends due to lower viscosity at frying temperature.
Rice Bran Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rice bran oil retains its neutrality and stability exceptionally well through repeated frying; replace oil after a maximum of 8-10 frying cycles. Check acidity with a test strip.
Heat the wok until smoking hot before adding oil; add rice bran oil and move immediately. Its high smoke point allows the wok to be used at maximum burner output without smoke formation.
Rice bran oil gives tempura a lightly crisp, clean batter without any absorbed oil flavour; keep the batter cold, maintain the oil at an exactly temperature with a thermometer and never overfill the frying basket.
Rice Bran Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rice Bran Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Rice bran oil is a processed product available year-round via import from Asia. It has a high smoke point and is excellent for baking and frying.
Rice Bran Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Rice Bran Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Rice bran oil is a neutral cooking medium without a distinctive flavour profile; wine advice depends on the dish prepared in the oil (tempura: dry Riesling; fried fish: Muscadet).
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Rice Bran Oil
At what temperature should you store Rice Bran Oil?
Store Rice Bran Oil at 15-20°C dark and dry; frying oil: store filtered and covered after use, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rice Bran Oil professionally?
The primary professional technique for Rice Bran Oil is Deep-frying (high rookpunt) at 170-190°C for Variabel per product. Always verify core temperature with a calibrated probe thermometer.
Does Rice Bran Oil contain allergens?
Rice Bran Oil is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Rice Bran Oil?
Rice Bran Oil provides 884 kcal, 0g protein and 100g fat per 100g raw product. Source: USDA FoodData Central (rice bran oil).
When is Rice Bran Oil in season?
Rice Bran Oil is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
