Evaluation of a rice bran oil-derived spread as a functional ingredient

摘要

As consumers continue to become more interested in the health properties of the food ingredients they purchase, the market potential for new functional ingredients, such as structured lipids and spreadable products, continues to grow. Recently we reported a solvent fractionation procedure for the production of a spreadable product derived from rice bran oil. This material is enriched in phytosterols and rice bran wax relative to crude rice bran oil and has rheological properties that differ vastly from the constituent oil. Here we evaluate the suitability of such a spread for use as a functional ingredient. Two potential avenues are explored: the use of the material as an antioxidant source in frying oils, and the use of this material as a fat replacer in baked goods. As an additive, the material was shown to impart oxidative stability to the oil. This spread was also successfully incorporated into two baked goods with consistently high acceptability ratings for both baked goods tested.