Showing chemical card for Rice bran oil (CFc000327178)
| Record Information | |
|---|---|
| Version | 1.0 |
| Creation Date | 2022-09-06 19:45:53 UTC |
| Update Date | 2022-09-14 05:01:26 UTC |
| Chemfont ID | CFc000327178 |
| Molecule Identification | |
| Common Name | Rice bran oil |
| Definition | Rice bran oil is extracted from the hard outer brown layer of rice after chaff (rice husk) used for high-temperature cooking methods such as deep frying and stir frying. It contains monosaturated fatty acids, polyunsaturated fatty acids, and saturated fatty acids. The major constituents of rice bran oil include myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and α-Linolenic acid. Rice bran oil is classified as an indirect additive used in food contact substances by the FDA. |
| Structure |  |
| Synonyms | Not Available |
| Chemical Formula | |
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| IUPAC Name | |
| Traditional Name | |
| CAS Registry Number | Not Available |
| SMILES | Not Available |
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| Chemical Taxonomy | |
| Classification | Not classified |
| Functional Ontology | |
| Physiological effect | Not Available |
| Disposition | |
| Process | Not Available |
| Role | Not Available |
| Physical Properties | |
| Predicted Properties | Not Available |
| External Links | |
| External Links | Not Available |
| References | |
| Synthesis Reference | Not Available |