Rice bran

Rice bran is a byproduct obtained in the polishing process to obtain white rice for human consumption. It contains the rice husk and germ. As a component of animal feed, it is a good source of energy, thanks to its high fat and starch content. This product is made up of part of the floury kernel, the aleurone layer and the germ, and it accounts for about 8% of the grain’s weight.In the process, the husk is also obtained (20% of the weight of the grain), rich in fibre (65% NDF) and ash (20%, mainly silica), as well as broken rice.

Stabilised rice bran

Stabilised rice bran is a by-product obtained by means of an industrial process. Stabilising it prevents oxidising and better use can be made of it in balanced foods for animals. Highly appreciated for its nutritional properties and without any gluten or genetically-modified foods, its use is spreading throughout the food industry to enrich breads, desserts, pastas, biscuits, cereals, drinks, yoghurts and meat products. Stabilised rice bran is also regarded as a super ingredient for the human diet, as it contains a large number of vitamins, ensuring an excellent supply of soluble and insoluble fibres, amino acids and oleic and linoleic oils. It’s a food that’s highly recommended for preventing diseases such as diabetes and obesity.