Rice bran oil is a fluid, slightly viscous, straw-yellow edible fat extracted from the aleuronic layer and from the germ (embryo) of the homonymous cereal (Oryza sativa).
Note: the aleuronic layer is a cellular veil interposed between the external pericarp - bracts (glumellae) - and the starchy endosperm of the cereal caryopsis.
We specify that the raw material of rice bran oil is not chaff (husk, slag), instead made up of woody capsules of paddy (or raw rice), inedible and destined for other uses such as livestock feed, fuel production etc.
On the contrary, rice bran oil is obtained by squeezing the thin coating film and the germ that surround the brown rice (raw seeds), therefore already husked (without bracts or glumellae); compared to the woody ones, these substrates they are perfectly edible.
In technological terms, the extraction of rice bran oil (raw or refined, according to the production method) is obtained by pressing, using food solvents and distillation.
