RIBUS IS ADAPTING RICE BRAN TO NEW USES

LYNN KUNTZ

ST. LOUIS -- By using patented and patent-pending technology, Ribus Inc. has expanded the use of rice bran into several possible categories: emulsification, beverage fortification and fiber.

The process uses no heat to stabilize and transform rice bran into ingredients which are both nutritional and functional, according to Steve Peirce, president.

All applications to date are prototypes.

"Nu-RICE ingredients can be used in a number of food and beverage applications," said Peirce. "Our most successful applications to date are in fat-free icings and baked goods, pasta, beverages and medical foods. It also acts as a dough conditioner, replacing mono- and di-glycerides and contributing to a clean label."

The Nu-RICE Emulsifier consists of a complex of proteins and unique fats derived from rice bran. Peirce claims that the protein and fat interaction creates an emulsifying action that improves low-fat cookies, pies, tortillas, cakes and breads. The pentosans in the product are thought to improve the water absorption and gluten hydration and the fat to retard starch retrogradation and improve machinability. Additionally, it contains several vitamins, minerals and naturally occurring antioxidants which can improve the nutritional profile and help prevent rancidity.

According to Neil Hammond, technical director, the product can replace added wheat gluten, a frequent source of allergenicity. Additionally it has been tested as a replacement for sodium stearoyl lactylate, sulfites and bromates, Hammond said.

The Nu-RICE beverage base can be used for isotonic beverages. This product forms an amber-colored liquid, which can be custom flavored and colored.

The last product in the line, a concentrated rice bran, contains high levels of fiber extracted from rice bran as well as significant levels of functional protein and fat. Studies indicate that rice bran can lower cholesterol levels.