What is rice bran oil made of?

November 20, 2025 •

2 min read

Rice bran oil is extracted from the hard, brown outer layer of the rice kernel, known as rice bran, which is a byproduct of the rice milling industry. Though traditionally used as animal feed, this oil is now valued for its high nutritional content and culinary applications. It is a versatile and heart-healthy cooking oil that is especially popular in many parts of Asia.

Quick Summary

Rice bran oil is derived from the fibrous outer layer of the rice kernel called rice bran, created during the milling process. It is rich in healthy fats, antioxidants like gamma-oryzanol, and vitamins, making it a stable, heart-healthy cooking oil prized for its high smoke point and mild flavor.

Key Points

Source: Rice bran oil is made from the hard outer layer of rice, the bran, which is a byproduct of the rice milling process.
Extraction Process: The oil is typically extracted commercially using solvents like hexane after the rice bran is heat-stabilized to prevent rancidity.
Nutrient-Rich Composition: It contains a balanced profile of monounsaturated, polyunsaturated, and saturated fats, as well as powerful antioxidants.
Unique Antioxidants: A key component is gamma-oryzanol, an antioxidant found exclusively in rice bran oil that helps manage cholesterol.
High Smoke Point: With a smoke point of 450-490°F, it is ideal for high-heat cooking methods such as stir-frying and deep-frying.
Health Benefits: The oil's rich antioxidant content and balanced fat profile contribute to heart health and provide anti-inflammatory effects.

The Origin: From Paddy to Product

To understand what is rice bran oil made of, one must first look at the rice milling process. Rice, in its raw form (paddy), has a tough, inedible husk, which is removed to yield brown rice. White rice production then removes the outer layer of bran and the germ, and this byproduct is used to create rice bran oil.

The Composition of Rice Bran

Rice bran, which makes up about 8-10% of paddy weight, is rich in oil (12-22%), protein (11-17%), vitamins (E, thiamin, niacin), and antioxidants like gamma-oryzanol, phytosterols, and polyphenols.

The Extraction Process: Stabilizing the Bran

Stabilizing the fresh bran is crucial because it contains enzymes like lipase that can cause rancidity. Heat stabilization methods inactivate these enzymes. While mechanical pressing exists, solvent extraction, often using hexane, is the most common commercial method due to its efficiency. The crude oil is then refined through degumming, neutralization, bleaching, deodorization, and dewaxing to ensure a stable, mild, food-grade oil suitable for high-heat cooking.

Rice Bran Oil vs. Other Common Oils


Feature	Rice Bran Oil	Olive Oil	Sunflower Oil
Source	Outer layer of rice grain (bran)	Olives (fruit)	Sunflower seeds
Smoke Point	Very high (450-490°F / 232-255°C)	Varies by type (Extra Virgin: 380°F, Refined: up to 470°F)	High (440-450°F)
Flavor Profile	Mild and neutral with a slight nutty taste	Distinct, robust, and sometimes peppery	Light and neutral
Antioxidants	Rich in gamma-oryzanol, tocopherols, and tocotrienols	Rich in polyphenols	Rich in Vitamin E (tocopherols)
Primary Fat Type	Balanced mix of monounsaturated, polyunsaturated, and saturated fats	Primarily monounsaturated fats	Primarily polyunsaturated fats

Health-Promoting Components

Rice bran oil's health benefits are attributed to its beneficial compounds. It contains gamma-oryzanol, a unique antioxidant that may help lower LDL cholesterol and has anti-inflammatory properties. The oil also provides tocopherols and tocotrienols (forms of Vitamin E), which act as powerful antioxidants protecting cells. Phytosterols, plant-based compounds, also contribute to potential cholesterol-lowering effects by competing with cholesterol absorption.

Conclusion: A Versatile and Nutritious Oil

In summary, rice bran oil is derived from the rice bran, processed through stabilization, extraction, and refining. This results in an oil with a high smoke point, mild flavor, and a balanced fat profile. Its unique antioxidants like gamma-oryzanol and vitamin E contribute to its recognition as a heart-healthy option for various cooking applications, including high-temperature frying.

Frequently Asked Questions

Rice bran oil is extracted from the bran and the germ, which are the nutrient-dense outer layers of the rice kernel removed during the milling process to produce white rice.

While it can be sold as a pure oil, rice bran oil is also often blended with other oils like sunflower or sesame oil to enhance its properties or to make it more economical.

Gamma-oryzanol is a unique and potent antioxidant found only in rice bran oil. It is important for its anti-inflammatory effects and its ability to help lower LDL (bad) cholesterol levels.

Commercial production involves stabilizing the bran with heat immediately after milling to prevent spoilage. The oil is then extracted, typically using a solvent like hexane, and refined through steps like degumming and deodorization to achieve food-grade quality.

Rice bran oil's high smoke point, which ranges from 450-490°F, makes it a stable and excellent choice for cooking methods that require high temperatures, such as deep-frying and stir-frying.

Some studies have raised concerns about the potential for higher arsenic concentrations in rice bran oil, as rice can absorb arsenic from the soil. However, refining processes typically reduce these levels, and long-term exposure from the oil is often low.

Rice bran oil has a balanced mix of saturated, monounsaturated, and polyunsaturated fats. In contrast, olive oil is significantly higher in monounsaturated fats. Both are considered heart-healthy but have different compositions.