Abstract
Rice bran oil (RBO) is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of RBO are also established. The content of phospholipids in crude RBO is a major problem during processing of the oil in various food applications. It has been reported that water degumming process is suitable for the removal of hydrat- able phospholipids (HPL). Nonhydratable phospholipids (NHPL) can be removed only during acid degumming or enzymatic degumming processes. Rapid equilibrium extraction has been found suitable for reducing the phos- pholipid content of RBO. Many researchers have found the efficiency of water, acid, and enzymatic degumming of RBO. New techniques of degumming for RBO have also been established using ultrafiltration and nanofiltration membranes. The presented techniques are individually significant based on phospholipids efficiency. Hence, the present paper reviews the prevailing techniques of RBO degumming.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
