Rice-O Edible Oils

23/10/2023

Hiring Sales Representative

Rice-O was established in 2011 with the sole objective of producing and promoting Coconut Oil & “Rice Bran Oil ”as World’s Healthiest Cooking Oil”

09/05/2020

Excellent article about RICE-O by Ultimate Guide Club

Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. A component of rice

08/04/2020

Helping the people of LAKSHAUYANA in time of need. RICE-O playing a small part as a socially responsible company.

02/04/2020

Rice bran oil and Rapeseed oil are the only edible oil with zero contaminants

08/02/2020

யாழ் வேலணை கிழக்கு மகாவித்தியாலயத்தின் இவ்வருட விளையாட்டு போட்டிக்கு எமது நிறுவனத் தலைவர் திரு.க.குகநேசன் அவர்களை பிரதம விருந்தினராக அழைத்திருந்தார்கள்.

05/11/2018

Won the Gold award for the most environmental friendly enterprise of the year.
Thank you so much for all your support.

14/07/2018

After crude oil has been extracted from rice bran, De-Oiled Rice Bran (DORB) is obtained.

DORB is widely used in the manufacture of cattle feed, poultry feed, fish feed, as fuel for boilers, and is used for manufacturing sodium silicate, silica gel, insulation bricks etc

If interested please inbox us.

Thank you.

01/04/2017

30/03/2017

Do you use olive oil in your cooking? Did you know that heating olive oil destroys many of it’s heart-healthy properties?

5 REASONS TO STOP COOKING WITH OLIVE OIL

1. MONOUNSATURATED FATS IN OLIVE OIL ARE NOT HEAT STABLE:🤔

Olive oil is made up of about 70-80% monounsaturated fat, in the form of oleic acid. This oleic acid is what gives olive oil many of it’s wonderful health benefits like improved insulin resistance, cancer-fighting properties, and improved heart health. It is also these monounsaturated fats that give olive oil a low smoking point, making it unsuitable for temperatures above 250’F (121’C).

(For frying we heat the oil to the temperature of 365 degree F or 375 degree F.)

2. HEART-HEALTHY POLYPHENOLS IN OLIVE OIL ARE EASILY DAMAGED BY HEAT:😮😲😕😯

Olive oil has phenolic compounds, mainly hydroxytyrosol and oleuropein, that are rich in antioxidant properties. These phenols, which work as antioxidants to preserve heart health, begin to degrade at high heats.

3. HEATING OLIVE OIL DESTROYS OMEGA FATTY ACIDS:😣

Olive oil contains both Omega 3 and Omega 6 Fatty Acids. According to Dr. Mercola, omega-3 fats are “significant structural components of the cell membranes of tissues throughout the body and are especially rich in the retina, brain, and s***m, in which docosahexaenoic acid (DHA) constitutes 36.4% of total fatty acids”.

These fatty acids are sensitive to heat and are destroyed when olive oil is heated. I have not been able to find the exact temperature at which omega fatty acids are destroyed but find it a good practice to not heat them at all to preserve their nutritional value.

4. LOW SMOKE POINT=BREATHING IN TOXIC SMOKE.😲

If an oil is heated beyond its smoke point, it gives off toxic smoke. Because olive oil has a low smoking point, cooking with olive oil runs the risk of creating smoke that contains compounds that are harmful to human health. You may not even notice that you are breathing in this toxic smoke.

5. MANY OLIVE OILS ARE NOT REAL:😡

Many brands cut their olive oil with cheap oils like soybean oil, canola oil, hazelnut oil and low grade olive oils. A study by UC Davis in 2011 found that 73% of the 5 best selling imported brands of olive oil did not meet the international sensory standards for extra virgin olive set by European regulators. This meaning that they could be adulterated or blended with other vegetable oils such as soy, corn, cottonseed, hazelnut, or canola oil.

SO, WHAT TO DO?🤔🤔🤔

Olive oil is a healthy and delicious oil. Just don’t use it for cooking. It is wonderful in salad dressings and dips and can be drizzled over already cooked vegetables.

29/03/2017

Do you use olive oil in your cooking? Did you know that heating olive oil destroys many of it’s heart-healthy properties?

5 REASONS TO STOP COOKING WITH OLIVE OIL

1. MONOUNSATURATED FATS IN OLIVE OIL ARE NOT HEAT STABLE:🤔

Olive oil is made up of about 70-80% monounsaturated fat, in the form of oleic acid. This oleic acid is what gives olive oil many of it’s wonderful health benefits like improved insulin resistance, cancer-fighting properties, and improved heart health. It is also these monounsaturated fats that give olive oil a low smoking point, making it unsuitable for temperatures above 250’F (121’C).

(For frying we heat the oil to the temperature of 365 degree F or 375 degree F.)

2. HEART-HEALTHY POLYPHENOLS IN OLIVE OIL ARE EASILY DAMAGED BY HEAT:😮😲😕😯

Olive oil has phenolic compounds, mainly hydroxytyrosol and oleuropein, that are rich in antioxidant properties. These phenols, which work as antioxidants to preserve heart health, begin to degrade at high heats.

3. HEATING OLIVE OIL DESTROYS OMEGA FATTY ACIDS:😣

Olive oil contains both Omega 3 and Omega 6 Fatty Acids. According to Dr. Mercola, omega-3 fats are “significant structural components of the cell membranes of tissues throughout the body and are especially rich in the retina, brain, and s***m, in which docosahexaenoic acid (DHA) constitutes 36.4% of total fatty acids”.

These fatty acids are sensitive to heat and are destroyed when olive oil is heated. I have not been able to find the exact temperature at which omega fatty acids are destroyed but find it a good practice to not heat them at all to preserve their nutritional value.

4. LOW SMOKE POINT=BREATHING IN TOXIC SMOKE.😲

If an oil is heated beyond its smoke point, it gives off toxic smoke. Because olive oil has a low smoking point, cooking with olive oil runs the risk of creating smoke that contains compounds that are harmful to human health. You may not even notice that you are breathing in this toxic smoke.

5. MANY OLIVE OILS ARE NOT REAL:😡

Many brands cut their olive oil with cheap oils like soybean oil, canola oil, hazelnut oil and low grade olive oils. A study by UC Davis in 2011 found that 73% of the 5 best selling imported brands of olive oil did not meet the international sensory standards for extra virgin olive set by European regulators. This meaning that they could be adulterated or blended with other vegetable oils such as soy, corn, cottonseed, hazelnut, or canola oil.

SO, WHAT TO DO?🤔🤔🤔

Olive oil is a healthy and delicious oil. Just don’t use it for cooking. It is wonderful in salad dressings and dips and can be drizzled over already cooked vegetables.