composition: physical analysis chemical analysis nutrition
TRANSCRIPT
Composition: 100% Refined, Bleached, Dewaxed, Deodorized Rice Bran Oil
Physical Analysis
Color (Lovibond, red) 3.5 max AOCS Cc 13b-45
Smoke Point (°F) 450 min AOCS Cc 95a-48
Flash Point (°F) 620 min AOCS Cc 95a-48
Fire Point (°F) 670 min AOCS Cc 95a-48
Flavor/Odor (bland/none) 7 min Organoleptic
Chemical Analysis
Free Fatty Acid (% as oleic) 0.05 max AOCS Ca 5a-40
Peroxide Value (meq/kg) 1.0 max AOCS Cd 8-53
Moisture (%) 0.05 max AOCS Ca 2e-84
Chlorophyll (ppb) 75 max AOCS Cc 13d-55
Iodine Value (Wijs) 99 – 108 AOCS Cd 1-25
AOM 25 minimum
Nutrition Facts (as per 100 g)
Calories 900
Calories from fat 900
Total fat 100 grams
Saturated fat 18 g (+/- 5%)
Monounsaturated fat
44 g (+/- 5%)
Polyunsaturated fat
38 g (+/- 5%)
Carbohydrate 0 g
Protein 0 g
Sodium 0 mg
Product Safety
Our Rice Bran Oil is produced under good manufacturing practices and
U.S. Food, Drug and Cosmetic Act, as amended, and applicable state
laws and municipal ordinances.
Our products also comply with all applicable U.S. FDA/EPA pesticide
tolerances and meet the United States Pharmacopeia Standards for
heavy metal content in vegetable oils.
Storage / Shelf-Life
In bulk, with storage tank temperature of 100 to 125 °F, a period of 1
month is optimum, or 3 months maximum with QC checks. A tank
atmosphere of nitrogen is strongly recommended for storage. Shelf life
after packaging is 9 months from date of manufacture under cool, dry
conditions.
Typical Values per 100 grams of product
Calories 900
Calories from Fat 900
Total Fat 100 g*
Saturated Fat 18 g
Monosaturated Fat 43 g
Polyunsaturated Fat 39 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 0 g
Protein 0 g
* This amount includes trans fat. Typical trans fat levels are less than 1 %.
RITO Partnership 8 Jackson Street, San Fransisco CA 94111
Phone (415) 956-7251
Fax (415) 394-9023
Nutrition Data Sheet
Rice Bran Oil
RITO Partnership - P.O. Box 927 – Stuttgart, AR, 72160 – 870-673-5500
April 24, 2013
Allergen Statement – Edible Vegetable Oils
Edible vegetable oils processed by standard US procedures are highly refined and contain low levels/no detectable levels of protein. Under the Food Allergen Labeling Consumer Protection Act (FALCPA), highly refined oil derived from allergenic food sources or food groups and any ingredient derived from such highly refined oil are exempt from the definition of a “major food allergen” and from FALCPA’s labeling requirements.1 All edible rice bran oils manufactured at RITO Partnership are highly refined oils. Sincerely, RITO PARTNERSHIP
Michael L. Smith, R.S. Director, Quality Assurance 1 UNITED STATES. US DEPARTMENT OF HEALTH AND HUMAN SERVICES FOOD AND DRUG ADMINISTRATION, (2006) Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food: The Threshold Working Group (Lead R. Buchanon)