NutraCea's RiBran DF reduces oil pickup in frying

by World Grain Staff
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SCOTTSDALE, ARIZONA, U.S. — NutraCea announced on Feb. 7 the commercial launch of RiBran DF, a low oil content version of stabilized rice bran that offers unique functionality to the food industry. RiBran DF is effective in a number of food applications including use in batters and coatings for fried foods where it reduces oil pickup in frying by as much as 30% while maintaining flavor and texture, NutraCea said.

RiBran DF is a gluten free, non-allergenic product with a long shelf life and mild flavor profile. It offers a cost effective and nutritionally beneficial improvement in many food applications. It is also useful as an ingredient in pizza dough and other yeast raised products where it functions as an accelerant to speed up the fermentation process, the company said. Other applications include acting as a dietary fiber source in finished foods, a thickener for sauces and gravies and an additive for processed meats. Due to its low fat and calorie content, RiBran DF is also useful in low calorie packaged food offerings and snacks.

NutraCea's Chief Executive Officer W. John Short, said, "We are excited to be launching RiBran DF in commercial channels. We have done extensive testing and are in various stages of applications development with several major food companies. Results to date have been very positive."

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