The sample was then centrifuged (relative centrifugal force
of 8000g for 15 min) to separate cream (or emulsion), supernatant
and solid phase (or defatted bran). The collected cream was stored
over night in the refrigerator. Then the cream was boiled gently at
100 C for 15 min to break emulsion until oil appeared. Separated
upper layer of oil and cream was washed with warm distilled