Why Our Stabilized Rice Bran is Better

When brown rice is milled into white rice, the germ's enzymes - used by nature to grow new plants - mixes with the oil in the bran. If this natural process is not halted immediately after removing the bran, the ensuing reaction produces free fatty acid levels that render the bran unfit for human consumption within a matter of hours after milling.

NutraCea's special stabilizing process and other innovations are unleashing scores of new healthful applications for stabilized rice bran and its derivative products.

The high fiber content, antioxidant profile and unique nutritional properties inherent in rice bran will elevate the overall nutritional profile of your products when formulated at certain levels.

Compare NutraCea SRB to other brans. SRB delivers a superior source of all natural and nutritive fiber, vitamins, minerals, phytonutrients, and protein. Stabilized rice bran offers shelf stability and product differentiation in an increasingly crowded marketplace of informed consumers. The taste is mildly nutty and the mouth feel is smooth and consistent, making SRB an excellent addition to your food applications.

NutraCea has unleashed the full nutritional power of rice by effectively stabilizing rice bran and producing a diversity of healthful derivative products for the human race. The company's proprietary processes and formulas are quickly gaining popularity among food manufacturers, the dietary-supplement industry, governments and nonprofit organizations for a variety of needs.