Premium rice bran oil from Brazil for health food importers, cooking oil distributors, and supplement manufacturers. High oryzanol content (1.5-2.5%). RBD quality. FOB/CFR/CIF. MOQ 20 MT.
| Parameter | Specification |
|---|---|
| Grade | RBD |
| Oryzanol | 1.5–2.5% (high available) |
| Smoke Point | 230°C+ |
| FFA | 0.1% max |
| MOQ | 20 MT |
| Terms | FOB / CFR / CIF |
| Origin | Brazil |
| Packaging | Flexitank, drums, bulk |
SAI AGRO BRAZIL sources and exports premium rice bran oil from Brazil’s rice processing industry to health food importers, cooking oil distributors, and supplement manufacturers worldwide. Rice bran oil is extracted from the outer bran layer of rice (Oryza sativa) kernels, a by-product of rice milling. It is prized for its high oryzanol content (1.5-2.5%), a natural antioxidant with demonstrated cholesterol-lowering and anti-inflammatory properties. Brazil’s rice production, concentrated in Rio Grande do Sul, Santa Catarina, Paraná, and Mato Grosso, provides a substantial supply of rice bran for oil extraction. Our RBD (Refined, Bleached, Deodorized) rice bran oil has a high smoke point (230°C+), mild nutty flavor, and excellent oxidative stability, making it suitable for both cooking and health food applications. Rice bran oil is widely used in Asian cuisines (Japan, India, Thailand, China) and is gaining market share in Western health food channels due to its favorable nutritional profile.
SAI AGRO BRAZIL supplies premium rice bran oil produced from the stabilization and solvent or mechanical extraction of rice bran (the outer layer removed during brown-to-white rice milling). Rice bran oil is rich in unique bioactive compounds, particularly oryzanol (a mixture of ferulic acid esters of sterols and triterpene alcohols), which provides powerful antioxidant activity and has been associated with cholesterol reduction, anti-inflammatory effects, and cardiovascular health benefits. Our RBD rice bran oil undergoes degumming, neutralization, bleaching, and deodorization to produce a clear, light-golden oil with mild nutty flavor, high smoke point (230°C+), and oryzanol content of 1.5-2.5% in standard grades, with high oryzanol grades (2.5%+) available for health food and supplement applications.
Rice bran oil is widely used as a premium cooking oil in Asian cuisines, particularly Japanese tempura, Indian cooking, Thai stir-fry, and Chinese wok cooking, where its high smoke point, light flavor, and frying performance are highly valued. In Western markets, rice bran oil is positioned as a health food oil due to its oryzanol content and favorable fatty acid profile (oleic acid 38-42%, linoleic acid 34-38%, palmitic acid 18-22%). It is used in salad dressings, mayonnaise, bakery products, and as a nutritional supplement ingredient. High oryzanol rice bran oil (2.5%+) is specifically marketed for functional food and nutraceutical applications. Rice bran oil is also used in personal care products for its skin-conditioning and antioxidant properties.
| Parameter | Specification | Test Method |
|---|---|---|
| Product | Rice Bran Oil | N/A |
| Grade | RBD (Refined, Bleached, Deodorized) | AOCS Cc 17-91 |
| Oryzanol Content | 1.5-2.5% (standard); 2.5%+ (high oryzanol) | HPLC |
| Fatty Acid Profile | Oleic 38-42%, Linoleic 34-38%, Palmitic 18-22% | AOCS Ce 1-62 |
| Smoke Point | 230°C+ | AOCS Cc 9a-48 |
| Free Fatty Acid (FFA) | 0.1% max | AOCS Ca 5a-40 |
| Peroxide Value | 5 meq/kg max | AOCS Cd 8-53 |
| Color (Lovibond) | 3.0R max (5.25″ cell) | AOCS Cc 13b-92 |
| Packing | Flexitank (20 MT), Drums (18 MT/20ft), Bulk | N/A |
| MOQ | 20 Metric Tons | N/A |
| Shelf Life | 12 months from production date | Stored <25°C, away from light |
Brazilian rice bran oil serves four primary market segments. Cooking oil distribution: Premium cooking oil positioned for health-conscious consumers, particularly in Asian food retail channels. Rice bran oil’s high smoke point (230°C+) and light flavor make it ideal for stir-frying, deep-frying, and general cooking applications. Health food and nutraceuticals: High oryzanol rice bran oil (2.5%+) is marketed for its cardiovascular health benefits, used in dietary supplements, functional foods, and cholesterol-management formulations. Food manufacturing: Used in salad dressings, mayonnaise, bakery products, and processed foods where oxidative stability and nutritional positioning are valued. Personal care: Rice bran oil is used in skin care, hair care, and cosmetic formulations for its emollient properties, antioxidant activity, and vitamin E content.
Rice bran oil ships in flexitank liners (20 MT per 20-foot container), HDPE drums on pallets (18 MT per 20-foot container), and bulk vessels for large-volume orders. Loading ports: Rio Grande (Rio Grande do Sul) and Paranaguá (Paraná) are closest to Brazil’s rice milling regions, with Santos (São Paulo) as alternative. Ocean transit times: Asia 25-35 days (key market for rice bran oil), Europe 14-20 days, Middle East 20-28 days, North America 14-22 days. Nitrogen blanketing in flexitanks and drums prevents oxidative degradation of oryzanol during transit. All shipments include Certificate of Analysis documenting oryzanol content, fatty acid profile, and quality parameters.
Oryzanol is a mixture of ferulic acid esters of plant sterols and triterpene alcohols found uniquely in rice bran oil. It is a powerful antioxidant (2-5x stronger than vitamin E) with demonstrated health benefits including cholesterol reduction, anti-inflammatory effects, and cardiovascular protection. Oryzanol content of 1.5-2.5% is standard in refined rice bran oil, with high oryzanol grades (2.5%+) available for health food and nutraceutical applications.
MOQ is 20 metric tons per shipment. Flexitank loads carry 20 MT, drum loads approximately 18 MT per 20-foot container. Bulk vessel shipments available for orders exceeding 500 MT. Volume discounts for orders above 50 MT. High oryzanol grades may have different MOQ requirements.
Yes. Rice bran oil has one of the highest smoke points among vegetable oils at 230°C+, making it excellent for stir-frying, deep-frying, and other high-temperature cooking applications. Its high oxidative stability, partly attributed to oryzanol’s antioxidant activity, means it produces fewer polar compounds during frying compared to many other vegetable oils.
Rice bran oil and olive oil serve different market segments. Olive oil is valued for its polyphenol content and Mediterranean diet positioning. Rice bran oil offers higher smoke point (230°C vs 190°C for extra virgin), lighter flavor preferred in Asian cuisines, and unique oryzanol content not found in olive oil. Both are premium oils with distinct nutritional profiles and culinary applications.
Contact SAI AGRO BRAZIL for competitive pricing on premium rice bran oil for your cooking oil distribution, health food, or nutraceutical manufacturing operation.
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