Rice bran oil uses high-quality Northeastern rice bran as raw material. The unsaturated fatty acid of this product is more than 80, and the ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is 1:2.1:1.8, which is closest to the heart of the United States. The association recommends a healthy oil ratio of 1:2.1:1.1, which is more in line with nutritional requirements than common cooking oils. Regular consumption can lower blood fat and cholesterol, regulate human blood lipid metabolism, remove cholesterol from blood vessel walls, and prevent the occurrence of atherosclerosis. At the same time, rice bran oil is rich in a variety of nutrients that are beneficial to the human body, such as oryzanol and vitamins. E. Phytosterols, etc., have the effects of delaying aging, resisting mutations, improving immunity, and improving nervous system function. Therefore, they are consumers’ first choice for healthy edible oils, especially suitable for the elderly and cardiovascular patients. The World Health Organization launched the "Best Food List". The best cooking oils: corn oil, rice bran oil, sesame oil, etc. are especially good. It is better to mix vegetable oil and animal oil in a ratio of 1 to 0.5 to 1.

Rice bran oil is a type of edible oil with high nutritional value. The components of rice bran are oil, protein, nitrogen-free extract, ash, vitamin E, sterols, oryzanol, etc., which are beneficial to the body's absorption.

(1) Cooking oil Rice bran oil is used as a seasoning for cooking vegetables and has the effect of stimulating appetite and improving digestion. Rice bran oil has the advantages of special aromatic smell, resistance to high temperature frying, long storage time and medical value. Rice bran oil has excellent frying properties. It does not foam or aggregate during frying, and has excellent antioxidant capacity. It can give fried foods a good and stable flavor, and has a synergistic effect on the flavor of fish and snacks. It improves the storage stability of the product, so rice bran oil is also a high-quality frying oil for the large-scale production of flavored potato chips, fried snack foods, and stir-fried foods.

(2) Margarine When rice bran oil is used in margarine, it can form a stable crystal lattice and has plasticity, emulsification and extensibility. This low-hydrogenated margarine product added with rice bran oil has a low fatty acid content and can be blended with other oils through transesterification. These characteristics give rice bran oil obvious advantages in margarine production.

(3) Rice bran oil, a coating product, contains a large amount of natural antioxidants and can be used in snacks, hard fruits and other foods to help extend the shelf life of food. In addition, mixing rice bran oil with unstable oils can also improve the stability of coated foods.