Rice bran oil is generally considered to be one of the
highest quality vegetable oil in terms of its cooking quality,
shelf life and fatty acid composition (Sayre and Saunders
1990). Rice bran oil is miracle product obtained from the
outer brown layer of rice. Generally rice bran contains 15% to 20% oil (Marshall and Wadsworth 1994). It is extensively
used in Japan, Korea, China, Taiwan and Thailand as
“Premium Edible Oil”. In Japan, Rice Bran Oil is more
popularly known as a “Heart Oil”. In Western countries
Rice Bran Oil has acquired the status of a “Health Food”.