To catalogue
RiceBran Technologies Stabilized Rice Bran - Organic
Stabilized Rice Bran - Organic is obtained from freshly de-husked jasmine brown rice which is polished immediately to remove the nutritious thin layer of bran along with germ and quickly extruded to stabilize the bran from deterioration, dried to adjust the moisture, pulverized, sieved and packed hygienically.
Product families
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Ingredient Name
- Rice Bran
- Labeling Claims
- Allergen-free, Gluten-free, Organic
- Allergen-free
- Gluten-free
- Organic
- Certifications & Compliance
- Organic Certified
- Flavor
- Nutty
- Appearance
- Granular powder
- Shelf LIfe
- 1 Year
- Ingredient
- Rice Bran
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Totes (IBC)
- Country of Origin
- Thailand
- Ingredient Origin
- Plant Origin
- Storage Information
Product will be fresh for up to one year from date of manufacture when stored in its original, unopened packaging at temperatures ranging from 50 - 85°F and at a relative humidity of less than 50%
- Packaging Information
- Available in bulk totes
- Certifications and Compliance
- Organic Certified
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 10000 | CFU/g | BAM Chapter 03 |
| Coliform | max. 100 | CFU/g | BAM Chapter 04 |
| Escherichia coli | None detected | — | BAM Chapter 04 |
| Salmonella | None detected | — | BAM Chapter 05 |
| Yeast | max. 100 | CFU/g | BAM Chapter 17 |
| Mold | max. 100 | CFU/g | BAM Chapter 17 |
Table 2 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Particle Size (Through 25 Mesh) | min. 55 | % | ASTM |
Table 3 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein | 10 - 16 | % | AOAC 991.20.1 |
| Fat Content | 18 - 23 | % | AOAC 960.39 |
| Carbohydrates | 40 - 60 | % | — |
| Ash Content | 6 - 15 | % | AOAC 945.46 |
| Moisture Content | 2 - 10 | % | AACC 44-40 |
| Free Fatty Acid | max. 4 | % | APAC 969.17 |
