Rice bran oil has high nutritional value. In developed countries such as Europe, America, Korea, Japan, etc., it is a healthy nutritional oil as famous as olive oil. It is deeply loved by people with hyperlipidemia and cardiovascular and cerebrovascular diseases, and has become the daily health of foreign families. Edible oil, and especially suitable for fried food.

Rice bran oil is a kind of "rice oil". The rice oil used for food on the market is basically "rice bran oil". rice oil. Rice bran oil is the first choice for fried food, the main features are as follows: 

(1) According to the research of many international institutions, compared with other edible oils, rice bran oil contains the closest recommended fatty acid composition, namely saturated fatty acid SFA (27-33%), monounsaturated fatty acid MUFA (33-40%) It is close to the most balanced fatty acid 1:1:1 with polyunsaturated fatty acid PUFA (27-33%), and can effectively reduce harmful cholesterol and increase the level of beneficial cholesterol. Due to its cholesterol-lowering activity, it is also considered a suitable cooking oil for hyperlipidemic patients. Therefore, rice bran oil is often called "heart oil".

(2) Rice bran oil contains a unique nutrient called "oryzanol", which is an oxidant that can improve sleep and relieve fatigue.

(3) Rice bran oil contains vitamin E, which has a strong antioxidant effect.

(4) It has a high smoke point, high antioxidant activity and oxidation stability even at higher temperatures. The physicochemical properties of rice bran oil remained quite good after static heating (180±2°C) for 8 hours. Some studies have shown that compared with palm oil, the stability of rice bran oil is increased by 50% after continuous frying at 185±5°C for 6 hours per day for 5 days. Some studies even explored the effect of vacuum and conventional frying on the stability of sunflower oil, and they observed that the rate of deterioration reactions in sunflower oil was significantly reduced during vacuum frying, while the combination of vacuum and added synthetic antioxidants effect further significantly increased the stability of sunflower oil.

In conclusion, compared with other edible oils, rice bran oil has good cooking quality, oxidation stability, shelf life, nutritional value and sensory attributes, and is currently the best frying oil in the world.

However, it should be noted that when frying food daily, although rice bran oil is suitable for high-temperature cooking, it is still necessary to control the amount of oil used and the heat to avoid excessive heating that may cause deterioration of the oil and produce harmful substances. Especially if the vacuum frying method can be adopted, the advantages of rice bran oil can be brought into full play.