Stabilized Rice Bran

Stabilizing Rice Bran —Rice Bran Processing Makes It Last

Historically, preserving rice bran for general consumption was not feasible. With traditional milling methods, an enzyme called lipase rendered the bran and germ rancid in a matter of hours. This system of rice bran processing had no shelf life and, therefore, little commercial value.

What's different about NutraCea rice bran?

...The difference is in the processing.

All rice bran is not created equal. Without NutraCea's stabilization process, the powerful array of vitamins, minerals, phytosterols and antioxidants would be destroyed in a matter of minutes.

The reason?

An enzyme called Lipase, which exists naturally in the bran layer, comes in contact with the bran’s oil and begins rapid degradation of the bran within seconds after removing the bran from the rice kernel. Delicately deactivating the destructive effects of Lipase activity, while maintaining 100% of the nutrition in rice bran can only be accomplished by means of our all natural, non-chemical process.

Stage 1 processing takes the raw rice bran as it is removed during the milling process and neutralizes enzymes that cause rancidity. The result is a highly nutritious ingredient with a one-year shelf life; guaranteed! NutraCea stabilized rice bran is available in granular, fine or extra fine grinds.

Stabilized rice bran from Stage 1 processing can be further processed at a Stage 2 facility into three derivative products. RiBalance™ is a dextrinized version of SRB. RiSolubles® is the nutrient-dense soluble fiber fraction of SRB. And, RiFiber™ is the insoluble fiber fraction.

The result

A fully functional line of nutraceutical ingredients with a guaranteed one year shelf life that is unsurpassed in quality, nutritional integrity and price stability.

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NutraCea Technology

NutraCea Technology

NutraCea owns proprietary technology that processes rice bran to preserve the highest level of nutrients. In addition, the equipment and processes that have been perfected over years of research create a superior rice bran product with a guaranteed shelf life of one year.

Unlike other stabilization techniques that require chemicals, microwave heat or other invasive and denaturing methods, NutraCea's process employs a unique combination of heat, pressure and other conditions without damaging the bran's high nutritional value or heat-sensitive nutrients.

Only NutraCea possesses this unique technology because we developed the engineering process and equipment in-house, which remains operated under trade secret by NutraCea.


  1. The company's proprietary processing equipment is installed on the premises of two-stage rice mills, "downstream" from the rice polishers.
  2. After the bran (including the germ) is separated from the white rice grain, it is transported pneumatically by a NutraCea-designed loop conveyor system to the company's stabilizer unit.
  3. Controllers monitor the system for compliance with the prescribed temperature/pressure regime.
  4. When stabilized, the rice bran is moved into a cooling unit, where high-volume, specialized-pressure airflow dehumidifies and cools the product.
The result?

One of the most nutritious food ingredients available on the global market today.

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