Lipid ingredients that demonstrate high stability and positive health profiles without the use of trans-fats are needed in the food supply. Rice
bran oil can be fractionated at low temperatures to create a series of spreads that show promise as functional ingredients. A rice bran oilderived
spread can extend the fry life of soybean oil and can also be incorporated into baked goods such as bread and granola as a trans-fat
free alternative to butter or shortening.