Welcome:

Emerald Oil Industries Ltd. is a Public Limited Company was established in 2008 with a mission to produce edible oil which is a common item for preparation of daily food of human being. Emerald Oil Industries Ltd. has grown up as one of the largest national private company being registered under the Joint Stock Company & has able to get the quality standard of ISO-9001: 2008. Now company has been producing hygienic, nutritious and quality refined rice bran edible oil-Spondon from 2011 by its skilled and committed staffs. Rice bran, which is the main raw material for the project is available all over the country.

About Us
Summery:

Emerald Oil Industries Ltd. is a Public Limited Company was established in 2008 with a mission to produce edible oil which is a common item for preparation of daily food of human being. Emerald Oil Industries Ltd. has grown up as one of the largest national private company being registered under the Joint Stock Company & has able to get the quality standard of ISO-9001: 2008. Now company has been producing hygienic, nutritious and quality refined rice bran edible oil-Spondon from 2011 by its skilled and committed staffs. Rice bran, which is the main raw material for the project is available all over the country.
What is Rice Bran:

Rice is one of the most abundant food crops in the world and is consumed in large amounts by people of all backgrounds and ethnicities as a staple in their diets. Rice contains many of the vitamins, minerals, amino acids, essential fatty acids and antioxidant nutrients that your body needs to help the immune system fight disease and promote overall good health.
What is Rice Bran Oil:

Rice bran oil is a byproduct of rice plants and is one of the most versatile oils available for Consumption. Rice bran oil is the oil that is extracted from the inner husk of rice plants. After it undergoes a stabilization and extraction process, the rice bran oil is carefully processed to make sure that its flavor is preserved and it does not lose any of its natural health benefits.
The nutritional information of rice bran oil is bellow:

Nutritional Information Per Serving Size: 100 gm

Moisture (%) 0.09

Energy (Kcal/100gm) Protein Total Fat Saturated Fatty Acid(%) Unsaturated Fatty Acid(%) Mono Unsaturated Fatty Acid(%) Poly Unsaturated Fatty Acid(%) Omega 3 Fatty Acid(%) Omega 6 Fatty Acid(%) Total Trans Fatty Acid (%) Vitamin E (mg/kg) Cholesterol (%) Gamma Oryzanol (%)
Health Benefits of Spondon Rice Bran Oil:

954 Kcal 0gm 99.80gm 19.81gm 80.19gm 44.69gm 35.50gm 1.08gm 34.43gm 0.00gm 38.13mg 0mg 430mg

Our next door neighbor country India and China have got tremendous success in using of rice bran as resource of edible oil and lion portion of demand is being meet up. India imports this rice bran from Bangladesh for producing oil. Reducing cholesterol and the risk of cardiovascular disease are just two of the benefits associated with the use of rice bran oil. It contains antioxidants and is suitable if you think you may have certain food allergies or need to maintain a certain type of diet, such as a gluten-free diet. Additionally, it is a good source of carbohydrates, proteins and essential amino acids that aid in muscle growth and repair.

The Research Institutes in India & abroad have found this oil to be a 'Heart Friendly - Health Oil' with following unique properties beneficial for maintaining good health. Spondon Rice Bran Oil is good for heart. It contains Oryzanol which increases HDL (good) Cholesterol and lowers LDL (bad) Cholesterol and triglycerides. This oil is hypoallergenic. For those who have intolerance to other cooking oils, this is an excellent alternative. A source of vitamin E complex, antioxidants and other micronutrients to help fight free radicals and combat the effects of aging. Spondon Rice bran oil has more of these components than other cooking oils. The components of rice bran oil give it an outstanding shelf life. Spondon Rice Bran Oil has got the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by such organizations like the American Heart Association and the world Health Organization. It's the oil of choice for improving serum cholesterol levels and preventing cardiovascular diseases. The viscosity of Spondon Rice Bran Oil is very light and the flavor is also delicate. Foods cooked with Rice Oil absorb up to 20 % less oil! Less oilabsorbed results in reducing calories better, lighter tasting food and enhanced flavor and palatability. Less oil absorbed food also makes it more economical.

Gamma Oryzanol: Spondon Rice bran oil is rich in gamma-oryzanol. The high antioxidant property of gamma-oryzanol has been widely recognized. Studies have shown several physiological effects related to gamma-oryzanol and related rice bran oil components. These include its ability to reduce plasma cholesterol, reduce cholesterol absorption and decrease early atherosclerosis, inhibit platelet aggregation, and increase fecal bile acid excretion. Oryzanol has also been used to treat nerve imbalance and disorders of menopause. Tocotrienols: Spondon Rice bran oil is the only readily available oil, other than palm, that contains significant levels (approximately 500 ppm) of tocotrienols. These occur in at least four known forms and are similar to the tocopherols in chemical structure. They belong to the vitamin E family and are powerful natural antioxidants. The protective benefits of dietary antioxidants in the prevention of cardiovascular disease and some forms of cancer have been widely publicized. For grilling, you need oil that can take the heat. Specifically, you want oil with a high smoke point, the point at which oil starts to smoke. When cooking, you don't want your oil to smoke, because it imparts a negative flavor to the foods. Spondon oil has a very high smoke (burnt) point, making it perfect for deep frying, pan or stir frying and is a premium choice for the replacement of hydrogenated oil containing trans fat now being used in deep fryers. Spondon Rice bran oil creates fewer polymers than other oils meaning better flavor and easier clean up. It is healthful alternative to trans-fat laden hydrogenated oils. The food processing industry has found that rice bran oil can be substituted for hydrogenated fats in a variety of baked goods. Use rice bran oil in salads dressings, marinades and for any baked goods. Spondon Rice Bran Oil has NO cholesterol and NO trans fatty acids. It is naturally low in saturated fat. It is good for skin. It contains Squalene which improves skin tone and delays wrinkle formation. Spondon has natural antioxidants which protect against diseases. It can also strengthen the immunity. It has Tocotrienol which has anti-thrombotic and anti-Cancer properties. It has Tocopherol (Vit. E), which helps in maintaining balance of nervous system.

Product
Applications of Spondon Rice Bran Oil:

Spondon Rice Bran Oil is truly "The World's Healthiest" edible oil, containing vitamins, antioxidants, nutrients and Trans fat free. It's not just delicate and flavorful, it can help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Spondon Rice Bran Oil is extremely light, versatile and delicious. Use it to fry, saute, in salad dressings, baking, dipping oils and where ever you use cooking oil. Once you use it you will be amazed cooking light and healthy is also the best tasting.
Frying:

Spondon Rice bran oil exhibits excellent frying performance and contributes a pleasant flavor to the fried food. It possesses good storage stability and fry life without hydrogenation, due to its moderate level of naturally occurring saturated fatty acids and at least in part to its low linolenic acid content. These properties make it a premium choice for frying upscale products with delicate flavors. Most Japanese restaurants in the USA have now switched to Rice Bran Oil for their Tempura Frying Oil because of its superior performance in this special application. General frying applications, ranging from potato chips and similar snacks to chicken, exhibit excellent taste and texture profiles when using Rice Bran Oil. Since hydrogenation isn't required for stability, it is natural high-quality liquid frying oil that is also free of trans-fatty acids.
Snacks:

When processed to retain high levels of tocols, rice bran oil may be used as a natural antioxidant source for topically coating a wide range of products such as crackers, nuts, and similar snacks to extend shelf life. This use is further enhanced by the highly desirable flavor of rice bran oil. Alternatively, as described in a patented process (Taylor et al., 1996), this specially processed rice bran oil may be blended with less-stable oils (such as soy with a high linolenic acid content) to improve their stability in food systems.
Margarine:

In addition to its pleasant flavor, several factors make Rice Bran Oil a good choice for use in margarine. Its natural tendency to form a stable ' crystal lattice combined with an intermediate palmitic acid content result in a good balance of plasticity, creaminess, and spreading properties.
Salad Dressing:

Rice Bran Oil has a light, barely perceptible flavor, making it wonderful to use with gourmet vinegars and spices. The oil emulsifies easily, so dressings don't separate.
Baking:

Because of rice oil's light flavor, it has found favor in baking applications. Brownies and other baked goods made with rice oil turn out light and delicious. Baking sheets and cake pans coated with rice oil allow the baked goods to come out of the pan or off the cookie sheet with no trouble at all.
Others:

Soap Manufacturing Rice Bran Oil has a long and successful history in Japan as a base for soaps and skin creams. The oil is purported to reverse the effect of aging by slowing the formation of facial wrinkles thanks to rice bran oil's rich concentration of Vitamin E and gamma-oryzanol. In Japan, women who use rice bran oil on their skin are known as 'rice bran beauties'. In the US, rice oil has gained a strong and loyal following with soap manufacturers and artisans.

This oil is also finding its way into our cosmetics too. Hence switch over to this oil for its healthy benefits.
Compare the health benefits of Rice Bran Oil to other cooking oils:

The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 20% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 47% monounsaturated fat.

(Table: 1) Comparison of smoke point and balance of fats in some commonly used oils:
Oil Type Smoke Point Mono Poly Satura Unsaturated Unsaturated ted Fat Fat Fat 47% 77% 61% 48% 24% 14% 33% 9% 33% 34% 61% 77% 20% 14% 7% 18% 15% 9%

Rice Bran Oil 490 Olive Canola Peanut Soybean Grape seed

360 450 460 440 485

Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFAs are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil. Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. Canola oil is a term coined by Canada to change the name of rapeseed oil. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice. Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils. Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched.

Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods. Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat. Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

It contains 47% monounsaturated fatty acids as close to peanut oil and hence is heart healthy oil. It also contains 33% polyunsaturated fats and 20% saturated fats. It helps to lower LDL or bad cholesterol and does not lower the good cholesterol as sunflower oils do and is known to reduce the risk of cardiovascular diseases.

(Table: 2) Comparison of natural antioxidants in edible oils:

Oil Type Vitamin E Vitamin E Tocopher Tocotrienol ol (ppm*) (ppm*) 81 51 650 487 1,000 256 336 0 0 0 0 149 Oryzanol (ppm*) 2,000 0 0 0 0 0 Total Natural Antioxidants (ppm*) 2,417 51 650 487 1.000 405

Rice Bran Oil Olive Canola Peanut Soybean Grape seed

* ppm. stands for parts per million

(Table: 3) Fatty-acid composition of rice bran oil with others oils.

Fatty acid (%) Myristic (14:0) Palmitic Percentage Rice bran 0.2 5.0 0 8.1 Percentage Peanut Percentage Soybean 0.2 10.7 0.8 27.3 Percentage Cottonseed

Fatty acid (%) (16:0) Stearic (18:0)

Percentage Rice bran

Percentage Peanut

Percentage Soybean

Percentage Cottonseed

1.9

1.5 49.9 35.4 0 1.1 2.1

3.9 22.8 50.8 6.8 0.2 0.1

2.0 18.3 50.5 0 0.3 0

Oleic (18:1) 42.5 Linoleic (18:2) Linolenic (18:3) Arachidic (20:0) Behenic (22:0) 39.1 1.1 0.5 0.2

Table 3. Fatty-acid composition of selected oils. From Young (1996), Sipos and Szuhaj (1996), and Jones and King (1996). Data for rice bran oil are from Riceland Foods, Inc.
Oleic and linoleic fatty acids constitute more than 80% of the fatty acids of the glycerides. Rice bran oil is similar to peanut oil in fatty acid composition with a saturation level that is slightly higher than that of conventional soybean oil. The much lower linolenic acid content of rice bran oil makes it more stable to oxidation than soy oil. The quality characteristics of properly refined rice bran oil include a maximum free fatty acid levels (as oleic acid) of 0.1%, a maximum peroxide value of 1.0 meq/kg, 0.05% moisture, an iodine value of 99108, saponification value of 180-195, and a Lovibond color value of 3.5R. Appearance of rice bran oil ranges from cloudy to clear depending on the degree of dewaxing and winterization processes applied.

(Table: 4) Comparison of natural antioxidants in edible oils

OIL TYPE VITAMIN E TOCOPHEROL (ppm*) VITAMIN E TOCOTRIENOL (ppm*) 336 0 ORYZANOL (ppm*) 2,000 0 TOTAL NATURAL ANTIOXIDANTS (ppm*) 2,417 51

Rice Bran 81 Oil Olive 51

OIL TYPE

VITAMIN E TOCOPHEROL (ppm*)

VITAMIN E TOCOTRIENOL (ppm*)

ORYZANOL (ppm*)

TOTAL NATURAL ANTIOXIDANTS (ppm*)

Canola

650

0 0 0 149

0 0 0 0

650 487 1,000 405

Sunflower 487 Oil Soybean 1,000 Oil Palm Oil 256

* ppm. stands for parts per million

(Table: 5) Saturated/Unsaturated Fatty Acids Profile of RBO

Oil Mustard/Rapessed Cottonseed Sunflower Safflower Soybean Palm Olive Canola Corn Coconut Palm Kernel Groundnut Rice Bran Recommanded by WHO Saturated (SFA) 6 28 12 10 16 51 14 6 13 92 86 20 18 28.6 Fatty Acid % wt. Monounsaturated (MUFA) 67 22 21 15 24 39 77 58 20 6 12 50 45 42.8 Polyunsaturated (PUFA) 27 50 67 75 60 10 9 36 62 2 2 30 37 28.6

Rice Bran Oil with 'Ideal' SFA/MUFA/PUFA ratio which is the closest to WHO recommendation as compared to other edible oils.

(Table: 6) Hypocholesterolemic Activity of Various Edible Oils

Edible Oil Linoleic acid % Cholest erol -16 -12 0

Safflower77.1 Sunflowe 61.4 r 58.0

Edible Oil

Linoleic acid %

Cholest erol

Cottonse ed Soybean 50.2 Sesame 45.9 Corn 43.0 Rice 36.0 Bran 35.0 Groundn ut

+3 +2 -15 -17 +5

Rice Bran Oil is the 'Heart Friendly' Cooking Oil due to its remarkable Cholesterol lowering property in comparison with other edible oils.

(Table: 7) Micro-nutrient Profile of Rice Bran Oil

Micronutrient Amount % Advantage

Antioxidant, Free radical scavenger, Reduce risk of cardiovascular diseases, Arthritis, Cancer, Cataract, Antitumour activities. Tocopherol 0.02-0.08 Tocotrienol 0.025- 0.17 Oryzanol Squalene Cholesterol reduction, Reversing Atherosclerosis, Anticancer (breast, liver), tumour supression, Antioxidant.

1.2 - 1.7 (Physically refined RBO) Increase good (HDL) Cholesterol, Decreases bad (LDL) Cholesterol, Treats nerve imbalance & Menopause disorder, 0.3-0.4 Retards aging effects, Antidandruff and anti-itching agent. Antioxidant

Status of Rice Bran Oil in Other Countries

Rice Bran Oil is extensively used in Japan, Korea, China, Taiwan and Thailand as a 'Premium Edible Oil'. In Japan, Rice Bran Oil is more popularly known as a 'Heart Oil'. In recent years, U.S. scientists have also shown tremendous interest in the Cholesterol lowering properties of Rice Bran Oil. In Western countries Rice Bran Oil has acquired the status of a 'Health Food'.

Spondon Rice Bran Oil is Nutritionally Superior, Heart Friendly Cooking Oil for Every Happy Home!
PREV NEXT

Rice bran oil plant opens production

By Bangladesh Economy on May 8, 2010 | From bangladesh-economy.org

http://www.thedailystar.net/newDesign/news-details.php?nid=137617 Rice bran oil plant opens production Star Business Report A new avenue opens up on the edible oil market in Bangladesh as a plant to extract oil from rice bran launched production yesterday with an eye on India. KBC Agro Products Private Ltd, a joint venture by Bangladeshi and Indian entrepreneurs, also plans to set up an oil refinery plant next year. There is a market for rice bran oil as it's healthy and cholesterol-free, said Tapas Chandra Debnath, general manager of KBC Agro. Commerce Minister Faruk Khan inaugurated the plant in Dhamrai on the outskirts of Dhaka. Such oil, extracted from the germ and inner husk of rice, is suitable for high-temperature cooking methods such as stir-frying and deep-frying and popular as cooking oil in several Asian countries, including Japan and China. Rice bran is mainly used for preparing feeds for poultry, fish and cattle. Debnath said the factory can extract 100 tonnes of crude oil using 500 tonnes of rice bran daily and will start exporting to India within two-three months. We have already invested around Tk 30 crore to set up the plant, he said. The price of rice bran oil would be 15 percent lower than those of soybean and mustard oil, he added. KBC Agro also plans to explore domestic livestock feed market, now dependent on imports, with a by-product, de-oiled rice bran.