About
Refined rice bran oil is an edible vegetable oil extracted from the bran and germ layer of rice (Oryza sativa) and processed through degumming, deacidification, bleaching, and deodorization to make it safe and suitable for human consumption. It is widely used as a high-smoke-point cooking and frying oil and is valued for its balanced fatty acid profile and naturally occurring bioactives such as γ-oryzanol and tocopherols.
Safety summary
The World Health Organization recommends rice bran oil as one of three major healthy edible oils owing to its unique fatty acid composition and functional components. The industrial refining process may generate small amounts of trans-fatty acids and 3-chloropropanol (3-MCPD) esters as processing by-products, which are subject to food-safety limits. No ADI is established because the oil is classified as a whole food ingredient rather than a discrete food additive.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Rice bran oil is permitted as an edible vegetable oil under EU general food law (Regulation (EC) No 178/2002). No E-number is assigned as it is classified as a food rather than a food additive. EFSA has assessed rice bran oil in the context of mineral hydrocarbon contamination from jute storage bags (EFSA-Q-2003-072). Refined grades are subject to EU contaminant regulations on 3-MCPD esters and process contaminants.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Rice bran oil must be refined before human consumption per FSS (Food Products Standards and Food Additives) Regulations 2011, Regulation 2.2.1(16). Solvent-extracted oil must contain ≤5 ppm residual hexane. Physically refined rice bran oil must have oryzanol content ≥0.20% (w/w) at 20% blending level (increasing by 0.05% per 5% rise in rice bran oil content in blends). Test for argemone oil adulteration must be negative. Flash point (Pensky Martin closed method) must be ≥250°C.source |
| MHLW (Ministry of Health, Labour and Welfare) (Japan) | Approved | Rice bran oil (Kome-nuka abura) is approved as an edible vegetable oil in Japan under the Japan Agricultural Standards (JAS) and the Food Sanitation Act. No specific use restrictions beyond GMP and general edible-oil quality standards.source |
| FDA (Food and Drug Administration) (United States) | Approved |
Who should approach with care
Research citations
- 1PubMed. Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil. pmc.ncbi.nlm.nih.gov
- 2PubMed. Thermal Oxidation of Rice Bran Oil During Oven Test and Microwave Heating. pmc.ncbi.nlm.nih.gov
- 3FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations – Chapter 2.2: Fats, Oils and Fat Emulsions, Version 3, 2024. fssai.gov.in
- 4FSSAI. FAQs for Oils and Fats – FSSAI, 2019. fssai.gov.in
- 5PubMed. Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil and Related Rice-Derived Ingredients, 2006. pubmed.ncbi.nlm.nih.gov
- 6EFSA. Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food on mineral oils in jute and sisal bags, 2005.