Dewaxing rice bran oil

Refining of crude rice oil involves dewaxing, degumming, neutralization of free fatty acids, bleaching to improve color, and steam deodorization. Refined rice bran oil is a light yellow color (Lovibond 3.0 R 30Y) with a mild background odor and flavor reminiscent of rice. Similar to peanut oil, the flavor and odor are complementary to the flavor of many fried foods, such as fish, chicken, and chips. 

Attempts have been made to recover the wax using cold and hot extraction (2). Wax yields of 1.29-1.82% of the crade oU are obtained. Continuous dewaxing of rice bran oil by chilling the oil or miscella to less than 20°C followed by filtration through plate and frame filters is practiced. Kinsey and Hummell (44) reported on the use of sodium silicate as an aid for dewaxing. The characteristics and physical properties of a purified rice bran wax are similar to carnauba wax (45). 

In addition to wax removal, rice bran oil contains sufficient saturated and high melting glycerides to require winterization to gain a cold test of 5 hours (8,43). Without winterization, dewaxed rice oil is frequently cloudy or turbid even at room temperature or slightly lower. 

De BK, Das R, Dutta BK, Bhattacharyya DK. 1998. Membrane Degumming and Dewaxing of Rice Bran Oil and Its Refining. Lipid/Fett 100(9) 416-421. 

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