Rice Bran Oil :
Choice of healthy cooking oil is an important subject. The ideas keep on changing as new evidence accumulates. It was generally believed earlier that oils rich in polyunsaturated fats (PUFA) oxidize very fast. Therefore, the excessive intake of these oils could lead to production of free radicals in the human system and thereby enhance the risk of certain cancers, cataracts, rheum fold arthritis, Parkinson's disease and contribute to the aging process besides causing lipid per oxidation which now a days is considered as the root cause for Initiation of Coronary Heart Disease (C.H.D). All these findings have led to a change with respect to the earlier recommendations and a delicate balance between cholesterol balancing (instead of cholesterol lowering) properties and the oxidation stability has become an important concern now-a-days.
The American Heart Association now recommends use of oils or their blends having an equal proportion of saturated, mono-unsaturated and poly-unsaturated fatty acids. Some other recommendations allow even higher content of non-unsaturated fatty acids (MUFA) than that suggested above as mono-unsaturated fatty acids higher oxidation stability and unlike poly unsaturated fatty acids; these fatty acids do not adversely affect the good cholesterols.
Although, higher intake of polyunsaturated fatty acid (PUFA) content is no longer recommended but even the present day recommendations do suggest that about 33% of the fatal intake of fat should be derived from polyunsaturated fatty acids as polyunsaturated fatty acids are the only source of essential fatty acids commonly known as Omega 6 & Omega 3. These essential fatty acids play a key role in regulating many physiological processes in the body, such as controlling blood pressure, vascular damages in the brain and the heart, preventing blood clot in the arteries, lowering cholesterol, inflammation and other conditions. The World Health Organization (WHO) suggests that the ratio of Omega 6 and Omega 3 in the diet should be 5 and 10.
Rice Bran Oil - The most Ideal Cooking medium :
Rice Bran Oil is the only cooking medium which besides having an ideal SFA/MUFA/PUFA ratio and EFA ratio quite closer to the recommended levels, contain three types of natural anti-oxidants as against only one category found in most of the other vegetable oils, leading to comparatively better oxidation stability desirable for promotion of overall health. A number of scientific studies have confirmed that using Rice Bran Oil as a cooking medium could significantly reduce bad cholesterol without adversely affecting the good cholesterol due to presence of a unique component in this oil known as ORYZANOL which is not found in any other vegetable oil.
Human trials conducted by the National Institute of Nutrition, Hyderabad have confirmed significant reduction in total cholesterol particularly the triglycerides levels by using Rice Bran Oil as compared to conventional cooking oils.
Studies conducted in Japan have shown that Rice Bran Oil has better cholesterol lowering power than Sunflower Oil, Corn Oil and Safflower Oil. ( www.usarice.com)
Similar studies conducted by Human Nutrition Research Centre, Washington ST., have confirmed that Rice Bran Oil provides better protection against coronary heart disease than Canola Oil. ( www.usda.gov)
Physical & Frying properties of Rice Bran Oil :
Rice Bran Oil has a Golden yellow color which is a source of natural nutrients
Rice Bran Oil is Odorless and tasteless which makes it retain natural flavor of food cooked in it.
Higher oxidation stability of Rice Bran Oil imparts longer shelf life to the snacks fried in it.
Unique Gift of Nature
Porna Rice Bran Oil :
India is the second largest producer of rice in the world next to China, having potential to produce about 10 lakh tones of Rice Bran Oil per annum.
Currently, the industry is processing about 35 lakh tones of Rice Bran producing about 6.0 lakh tones of Rice Bran Oil per annum, out of which 4.8 lakh tones is of edible grade and the balance 1.2 lakh tones is of non edible grade.
Rice Bran Oil is miracle product obtained from the outer brown layer of rice. A lot of research has been carried out on this oil by National Institute of Nutrition, Hyderabad, Central Food Technological Research Institute, Mysore and Council of Scientific & Industrial Research, New Delhi.
The Research Institutes in India & abroad have found this oil to be a Health Oil with following unique properties beneficial for maintaining good health.
It is good for heart. It contains Oryzanol which increases HDL (good) cholesterol and lowers LDL (bad) cholesterol and triglycerides.
It has the ideal ratio of saturated, mono-unsaturated and polyunsaturated fatty acids and is the closest to World Health Organization recommendation.
It is good for skin. It contains Squalene which improves skin tone and delays wrinkle formation.
It has natural antioxidants which protect against diseases.
It has 4 hydroxy 3 methoxy cinnamic acid which stimulates hormonal secretion and rejuvenates health.
It has Tocopherol (Vit. E) Which helps in maintaining balance of nervous system.
It has Tocotrienol which has anti-thrombotic and anti-cancer properties.
Status of Rice Bran Oil in other Countries :
"Rice Bran Oil is extensively used in Japan, Korea, China, Taiwan and Thailand as a Premium Edible Oil.
In Japan, Rice Bran Oil is more popular.
In recent years, U.S. Scientists have also shown a tremendous interest in the cholesterol lowering properties of Rice Bran Oil.
In western countries, Rice Bran Oil has acquired the status of a Health Food
Advantages of Rice Bran Oil:
Contains more micro nutrients
Better protection for Heart & related blood vessels
More stable at higher temperature
Longer shelf life
Oil is less sticky, saves soap
Gives better taste & flavor to food items.
Frying takes less time, saves energy.
Composition of common vegetable oils Vis a Vis Recommendations
Fatty Acid % wt
Essential Fatty Acids (EFA)
Mustard / Rapeseed
Recommended by WHO
5 – 10%
Rice Bran Oil with Ideal SFA/MUFA/PUFA ratio which is the closest to WHO recommendation as compared to other edible Oils
Increases good (HDL) Cholesterol, Decreases bad (LDL) Cholesterol, Treats nerve imbalance & Menopause disorder, Retards aging effects, Antidandruff and anti-itching agent
0.3 - 0.4
Rice Bran Oil is useful as
Good cooking medium
Deep frying fat
Manufacture of Vanaspati
PORNA Rice Bran Oil is an ISO 9001:2008 certified health conscious product manufactured and marketed by SKM Group of Companies. PORNA Rice Bran Oil is processed in a modern state of the art processing plant in Erode, Tamilnadu, South India, using the new eco-friendly physical refining technology, keeping away from the conventional process of chemical refining.
This technology ensures retention of higher levels of Natural Anti-oxidants, Micro nutrients and Oryzanol. The physical refining method is gaining its popularity in the recent days due to lower generation of polluted effluents and its lower consumption of water and prevention of chemical practices.
Solvent Plant has the extracting capacity of 400 M.Ts and the Refinary Plant with the processing capacity of 100 M.Ts of PORNA Rice Bran Oil every day. Since the Solvent Plant is situated in the midst of more than 200 Modern Rice Mills sourcing fresh brans, refining oil the same day and offers fresh rice bran oil is a unique advantage of this new product.
Range of products:
PORNA Rice Bran Oil is available in 200 ml, 500 ml, 1 lt, 2 lt. bottles, 5 lt. Can and 15 kg Tin.
Quality policy of PORNA:
We continue to produce and deliver healthy and hygienic edible oil. We strive continuously to improve our products and services to the satisfaction of the customers.