Stabilized Rice Bran With Germ

Stabilized rice bran with germ is the outer layer and germ of the rice grain, which are separated during the milling process. It is stabilized using heat or pressure to prevent the fats from going rancid, preserving its nutritional value and shelf life. This process allows it to be used as a food ingredient.

Manufacturers add stabilized rice bran with germ for its nutritional content, including fiber and healthy fats, and to improve texture. It can act as a source of whole grains and add a slightly nutty flavor. It is often found in baked goods like bread, muffins, cookies, and cake mixes.

Stabilized rice bran with germ is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of dietary fiber, vitamins, and minerals. Regulatory bodies like JECFA and EFSA have evaluated rice bran, but specific evaluations for 'stabilized rice bran with germ' as a distinct ingredient may vary. Evidence suggests it may contribute to heart health and blood sugar management as part of a balanced diet, but more research is ongoing.