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Deoiled Rice Bran
- Origin
- : India
- HS Code
- : -
Basic Info
- Physical State
- : Solid
- Appearance / Color
- : Light brown powder
- Odor
- : Characteristic grain
- Moisture Content (%)
- : <12%
- Synonyms & Trade Names
- : Deoiled rice bran; Solvent-extracted rice bran
- Total Plate Count (TPC)
- : <500,000 CFU/g
- Yeast & Mould
- : <50,000 CFU/g
- E. Coli
- : <100 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 6 months
- Packaging Size
- : 50 kg / bulk
- Packaging Type
- : PP woven bag / bulk
- Storage Conditions
- : Cool, dry; pest-free
- Halal Certification
- : Available on request
- Kosher Certification
- : Available on request
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Feed grade
- Crude Protein (%, min)
- : 13-15%
- Crude Fat / Ether Extract (%, max)
- : 1.0% max
- Crude Fiber (%, max)
- : 12%
- Ash Content — Feed (%, max)
- : 13% max
- Antioxidant Treatment
- : None or as specified
- Species of Origin Declaration
- : Oryza sativa (Rice)
- Aflatoxin B1
- : <5 ppb
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- : Compliant
- Dioxins & PCBs (pg WHO-TEQ/g fat)
- : Compliant
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Brief Overview
The De Oiled Rice Bran (DORB) Meal is produced when the crude oil has been extracted from rice bran. Rice bran itself is the most important rice by-product. The bran fraction contains 14-18% oil before the defatting process. DORB is widely used to prepare cattle feed, poultry feed, and fish feed. DORB are rich in many nutrients suitable for improving the health of cattle.
Manufacturing Process
The rice bran is steamed beforehand to increase the moisture. Then the rice bran formed into pellet and dried. After this point, the rice bran will undergo solvent extraction process to remove the oil.