Rice bran is a by-product of the rice milling process. It's not made in the sense of being synthesized; rather, it's what remains after the edible white rice grain is extracted.
The Rice Milling Process
The rice milling process involves several steps to remove the inedible outer layers of the rice grain, revealing the white rice we consume. Rice bran comprises these removed outer layers.
What is Rice Bran?
As mentioned in the reference, rice bran (RB) consists of:
- Pericarp: The outermost layer of the grain.
- Seed Coat: The protective covering of the seed.
- Nucellus: A layer of tissue surrounding the embryo.
- Aleurone layer: A protein-rich layer just inside the bran.
These components are removed during the milling process. In short, rice bran is a natural part of the rice grain that is separated from the white rice during the milling process. It’s not an artificial product but rather a concentrated portion of the rice grain that's usually discarded or used in lower-value applications.
Use of Rice Bran
The reference notes that rice bran is a very nutrient-rich substance, containing proteins, fats, dietary fibers, vitamins, minerals, and phytochemicals like oryzanols and tocopherols. Despite these beneficial compounds, rice bran is predominantly used as animal feed rather than for human consumption.
Key Takeaways
- Rice bran is not manufactured but is a naturally occurring byproduct of milling.
- It consists of the outer layers of the rice grain that are removed when polishing rice.
- Rice bran is rich in nutrients and offers various beneficial compounds.
- The primary current use of rice bran is in animal feed, but it has the potential for increased human consumption applications.
