ABIB BIO-TECHNOLOGY CO., LTD.

Introduction to rice bran

Rice bran is the husk powder produced during the process of dehulling brown rice and then refining it into white rice.

The "brown rice" we usually eat includes the pericarp, seed coat, aleurone layer, germ and endosperm, etc. This means that the outermost shell of the rice has been removed.

The "white rice" we eat is made from brown rice through continuous milling.

The more rice is milled, the finer the rice is, but the most important nutrients are removed, and the more nutrients are lost.

The following is the process of shoveling from brown rice to white rice

Why are so many important nutrients deliberately removed? The reason is that pure white rice after removing these nutrients is not only beautiful but also tastes better. On the other hand, it is also because for a long time, rice bran has been mostly used to make animal feed because of its poor taste. Therefore, everyone mistakenly thinks that because Rice bran has no value.

When it comes to rice bran, everyone intuitively thinks that it is for chickens. How can humans eat it? But actually rice bran is the most valuable thing!

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The difference between rice bran and coarse bran

Some people confuse "rice bran" and "coarse bran", thinking that rice bran is coarse bran.

But in fact it is different. The chaff is the outermost shell of rice and looks like this↓↓↓

Rice bran is the part ground from brown rice and looks like this↓↓↓

In fact, rice bran is not as thick as coarse bran, and it is generally acceptable to eat it directly. Some people mistake coarse bran for rice bran, and worry that it will taste unpalatable, contain pesticide residues, etc. But in fact, if you understand rice bran, there will be no misunderstanding. .

You must know the six benefits of rice bran

1. Improve bowel movements

2. Lower cholesterol

3. Suppress high blood pressure

4. Lowers Blood Sugar

5. Treat anemia

Effectively deal with autonomic nervous system disorders

Rice bran stable fermentation technology

Rice bran is very difficult to preserve after leaving the rice grain. It becomes very unstable and will oxidize rapidly. This is because rice bran contains highly active lipolytic enzyme (Lipase), which has high activity in decomposing fat, which can easily cause the acid value to rise and make the rice bran deteriorate. and rancidity, poor taste.

Therefore, Yabi Biotech immediately ferments and stabilizes the rice bran within 24 hours after it is taken offline, which not only maintains the freshness of the rice bran, but also extracts a variety of nutrients from it.

The packaging uses a one-gram independent aluminum foil package to reduce light damage and oxidation, and maintain freshness. It is suitable for personal use and sharing, and is also convenient to carry when going out!