Steps for preparation

Rice bran is screened, graded and sorted, then heated at a temperature higher than 100℃ by steam to prevent lipase hydrolysis reaction in rice bran before the extraction process
The crude rice bran oil is extracted either by mechanical method with oil presser or by chemical method with solvent extraction. The rice bran is completely stabilized where oil is removed producing two products a high- quality crude rice bran oil and defatted rice bran.
The crude rice bran oil obtained is further processed to remove the free fatty acids and offers an oil with less processing suitable for agricultural purposes. Edible oil which is bleached leaves mild flavour and smell and it must be removed by steam distillation before final packaging
Steam distillation is the final step in the process of extracting edible oil where residual free fatty acids and any undesirable flavours are removed from the oil. The fully processed oil is ready for packaging into retail bottles, food service pails or large storage container.