Henk Hoogenkamp - Rice Bran Protein

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Timely, personal, and thought provoking. Henk Hoogenkamp continues to prove with his latest book why he is world’s most quoted and referenced writer discussing vegetable protein solutions. Rice Bran Protein is an authorative overview covering a wide selection of seemingly unrelated topics that influence food security, health, sustainability, affordability, socio-economic demographic marketing of formulated food, meat-hybrids and beverages. Rice bran protein is an innovative all-natural source of premium vegetable protein, synbiotic fiber, and heart-healthy oil. This is nature in its purest form with nothing added and nothing taken away.

Transcript of Henk Hoogenkamp - Rice Bran Protein

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DisclaimerFood and food supplements or nutraceuticals, including rice bran products, are not considered medicine. !ey don’t heal any disease or infection and are not intended to replace any medical treatment. However, these well-balanced rice bran food and supplements nourish the body, and may improve the quality of life and general well-being.

!"#$%&'()*(+($,-Photographs and diagrams reproduced herein are for illustrative purposes only. !ese materials have been generously supplied by Radboud University, Nijmegen Medical Center, Marel Food Systems, Meatless, (Netherlands), FoodFlow (Philippines), and NutraCea (USA).

All photos are used with permission. All respective copyrights are reserved. No photos or illustrations in this book may be reproduced without written permission of the author and owners of photocopy rights.

.%/012*3,!e information contained herein is accurate to the best of our knowledge. !e formulas, processing instructions and all other descriptions are intended as a source of information only. No warranties, expressed or implied, are made. On the basis of the information in Rice Bran Protein, it is strongly suggested to evaluate all formulas and suggestions on a small scale prior to full-scale production and/or general application. !e information contained herein should not be construed as permission for violation of trademarks or patent rights. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical photocopying, recording or otherwise without explicit, prior, written permission of the copyright holder(s).

A catalogue record for this book is available from the Library of Congress, Washington D.C., USA.

ISBN-13: 978-1477468142ISBN-10: 1477468145

Rice Bran Protein is © Copyright 2012 by Henk Hoogenkamp. Cover and interior design by Bram Roseboom. All rights reserved.

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Preface .....................................................................................................11

Chapter 1 !e Rice Bran Protein Journey ...............................................................21Chapter 2 Rice Bran Protein Explained .................................................................41Chapter 3 How Sustainable is Green? ....................................................................53Chapter 4 GMO - For Water or Worse ...................................................................69Chapter 5 Rice Bran Protein: Requirements & Developments ..................................83Chapter 6 Soluble Rice Bran Protein Performance ...................................................97Chapter 7 Rice Bran Protein in Formulated Meat ..................................................105Chapter 8 More Rice Bran Properties .....................................................................129

Chapter 9 !e New Digital Foodscape ...................................................................143Chapter 10 Structured Vegetable Protein ..................................................................169Chapter 11 Lifestyle Dimensions ..............................................................................181Chapter 12 Rice Bran: A Natural Food Ingredient ....................................................205Chapter 13 Rice Bran Protein: Soy’s Non-Allergenic Competitor ................................217Chapter 14 Re-shaping the Perception of Public Health .............................................235Chapter 15 GMO-Biotechnology: Food Security & Sustainability ..............................267Chapter 16 Obesity: A Road to Nowhere? .................................................................287Chapter 17 Rice Protein Formulated Beverages .........................................................305Chapter 18 Nutrigenomics ......................................................................................321Chapter 19 Diabetes: !e Hidden Disease................................................................329

“Poverty: Déjà Vu & Omni Present” .......................................................341About the Author ....................................................................................345

Appendix I RiBran Business Model ..........................................................................351Appendix II Rice Bran Derivatives ...........................................................................353

AMERICANS ARE LIVING TOO FAST FOR SLOW FOOD.

-­ Henk Hoogenkamp -­“

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Together with wheat and corn, rice is the most important world’s food grain. Rice is grown in more than 100 countries with more than 18,000 varieties that have been identi!ed. "e main rice producing continents are Asia and America which account for about 25 percent of the total world’s grain harvest –a very impressive number.

"e milling of paddy yields 70 percent of rice (endosperm) and the remainder consists of about 20 percent husk, 8 percent rice bran and 2 percent rice germ. "e latter two components are the basis material for the production of stabilized rice bran.

!"#$%&'(Besides rice bran, rice husk possibly has huge future potential since it can serve as the main raw material for manufacturing of enzyme treated ethanol or biofuel. Undoubtedly, biofuels will play an important role towards the transition to a lower carbon economy and thus reduce dependence on imported fossil fuels. Bioethanol and biodiesel are promising solutions especially when

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)*++!,-. Yeast is used to make wine, beer and leavened bread, the !rst time microorganisms are used to create new and di#erent foods.

)/++(-. Naturalists identify many kinds of hybrid plants, the o#spring of breeding two di#erent varieties.

)*0)-. Louis Pasteur develops the technique later called pasteurization, which de!nes the role of microorganisms in disease and establishes the science of microbiology.

)*01- . From experiments on pea plants in a monastery garden, Austrian botanist and monk Gregor Mendel, the father of modern genetics concludes that certain unseen particles (later identi!ed as genes/DNA) pass traits from generation to generation.

)233- . U.S. farmers !rst purchase hybrid seed corn created by crossbreeding two corn plants. Hybrid corn accounts for a 600 percent increase in U.S. corn production between 1930 and 1985.

)244- . Researchers determine the DNA, present in the nucleus of every cell, is the substance responsible for transmission of hereditary information.

)2/+-. Norman Borlaug becomes the !rst plant breeder to win the Nobel Prize for his work on Green Revolution high-yielding wheat varieties.

)2*3- . "e !rst commercial application of biotechnology used to develop human insulin for diabetes treatment.

)2*5-. "e !rst plants are produced using new biotechnology methods.

)22+-. "e !rst food modi!ed by biotechnology -an enzyme used in cheese making- approved for use in the United States.

)22)- . "e Food and Drug Administration concludes that foods enhanced through biotechnology should be regulated as a class the same as traditional foods.

)221- . Introduction of the !rst soybean developed through biotechnology.

)220-. United States approves 18 biotech crop applications.

)222-. Researchers announce the development of “golden rice” rich in beta carotene (vitamin A) to help prevent childhood blindness in development countries.

3+)+- . Introduction and !rst harvest of biotech sugar beets in the United States.

3+)3-. Introduction of GM-corn in the United States.

3+)5-. First harvest of GM-rice in China.

3+)/-. Introduction of GM-wheat in the United States.#!$.'"&),!".3&%.*&

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of 0.9 percent will apply to the accidental presence of GM material, below which labeling of food or feed is not required. "ere will also be a 0.5 percent threshold for the presence of GM material that has not been approved for use in the EU, provided it has a favorable safety assessment from EU scienti!c committees. "e regulations will not apply to food produced using GM processing aids, such as cheeses or products from animals fed GM-containing animal feed. Risk assessment of GM foods will be centralized through the European Food Safety Authority. If granted, authorization will be for 10 years, after which companies will have to apply for a renewal.

!"#6&789(-$%6%:&;-<&:&-6#=>?Environmentally sustainable growth is the ultimate goal of biotechnology. Based on today’s knowledge and anticipating tomorrow’s needs, biotechnology is emerging as a critical tool enabling technology to achieve this ambitious objective. Sustainable growth can only succeed if it creates social and shareholder value while reducing its environmental footprint in terms of investments and performance standards. It is likely that environmental impact will become a key element in future business decisions.

"e environmental footprint is determined by the amount of non-renewable raw materials and energy consumed to manufacture a product, as well as the quantity of waste and emissions generated in the process. In the past, the footprint inevitably had to get larger for a company to grow. Now –and even more so in the future– “green companies” will target ways to grow while reducing their dependency on non-renewable energy.

"e bottom line is that the ultimate criteria for consumers remain great taste, value, convenience and nutrition –not genetics. "e market moves from one life cycle to another. Responding to opportunities as they emerge will be a critical on-going business strategy, and developing biosolutions will become an essential tactic to expand global market share.

"e advantages of biotechnology:Improved agricultural sustainabilityReduced use of pesticidesReduced phosphorus emissions

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acceptance of food labeled or promoted as “locally grown with reduced environmental impact.” "e use of di#erent terminology sometimes removes negative word associations and perceptions. "e purchasing behavior of consumers in the supermarket will ultimately determine the technology’s success or failure, rather than whether people support or oppose GM foods.

"e question is: How far is organic agriculture sustainable? Environmental sustainability includes the promotion of ecological balance and biodiversity, as well as soil and water health. It also excludes the use of synthetic fertilizers, hormones and pesticides.

But what about the labeling food as “organic” if non-renewable fuels are used for growth, harvest and transport to the point of consumption? What about “organic” milk if cows are not partly fed by grazing in open pasture but rather than standing full-time in covered feedlots?

Over-utilizing certain resources like clean water will accelerate depletion and might become an issue down the road in organic certi!cation. Farmers, food producers, supermarkets, consumers and special interest groups like the environmentalists have their own agenda, hence, it is expected that further growth of the organic category will increase tensions in choosing which de!nitions or speci!c pathways to follow. For example, it is very expensive to grow organic produce in the U.S. in winter. Greenhouses are typically energy guzzling, not to mention U.S. labor costs. To compare, a tomato picker in Florida may earn $ 80 a day compared to $ 10 a day in Mexico. "ese di#erences are not communicated with the end-user, not to mention the rapid depletion of groundwater at the expense of the environment when cultivating organic produce in certain low-cost areas like Mexico and Honduras.

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Rice protein not only has excellent digestibility and the highest quality protein of all grains, but is also hypoallergenic with an extremely bland taste and $avor pro!le. Rice bran proteins enjoy a broad cultural and ethnic universal acceptance, not to mention the fact of a low to zero environmental footprint.

All these properties make rice protein a formidable alternative choice for food formulations, including dairy enhancement such as in cheese applications. "e two main attributes to the commercial value of proteins as an ingredient are functional value and nutritional value. Assuming real cost e%ciency, rice bran protein delivers both attributes. "e functional value of rice bran protein possess a wide range of possibilities that are essential to the structure and textural integrity of formulated food products. "ese properties include, dispersibility, solubility, viscosity, fat-binding, water-binding, gelation, emulsi!cation, stabilization, elasticity, foaming, aerating, whipping, and $avor intensifying. "e nutritional value of rice bran protein has been well documented and can contribute as a good source of amino acids that

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make up protein for growth, maintenance, and tissue repair to keep the body healthy.

Both in functional and nutritional terms, rice bran protein has certain attributes that are desirable. For example, by choosing speci!c enzymes to extract the protein, the solubility can be shifted from soluble to insoluble as well as a certain degree of part-solubility. Undenatured proteins are generally more soluble. During the extraction or separation process –i.e. separating protein from the carbohydrate sources– the con!guration of the rice protein can be manipulated. It is also possible to resolubilize rice protein by means of heat or homogenization. In a beverage, for example, it is preferable for the rice protein to stay in suspension and avoid precipitation. In these cases, the higher the solubility of the rice protein, the better its functionality.

In general, proteins are least soluble at their isoelectric point (the pH at which a protein precipitates). Rice protein contains both hydrophobic and hydrophilic structures that allow orienting onto and oil/water or water/oil interface. "is interaction creates a stabilizing !lm that prevents water-droplet, fat or air-cell coalescence.

"e protein denaturation during enzyme-extraction can be manipulated including a decrease in solubility, which has direct in$uences on emulsi!cation. On the other hand, a speci!c heat treatment that exposes additional hydrophobic areas can increase emulsifying properties. Apparently, pH and ionic strength of the matrix may also in$uence the emulsi!cation ability. Commercial manufacturing of concentrated forms of rice bran protein (35-70%) is only just beginning, and needs to cover a long road ahead before speci!c applications will be established. Considering the unique properties of rice protein, however, it is likely that this ingredient will become a strong challenger of soy protein in nutri-beverages, protein crips/nuggets, and a wide range of formulated foods, including all-natural hypoallergenic gluten-free products.

@:#6&"A-B&:$#:C>A7&Protein quality in foods is measured by speci!c protein values, such as Protein E%ciency Ratio (PER), Biological Value (BV), and Protein Digestibility Corrected Amino Acid Score (PDCAAS). "e PDCAAS evaluates protein

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containing foods based on human body’s nine (semi) essential amino acids requirements and are adjusted for digestibility.

A PDCAAS score of 1.0 is the highest. Egg white, milk protein and soy protein all have scores of 1.0. Rice protein has a score of 0.55, compared to corn protein at 0.42 and wheat protein at 0.40. "e protein quality of rice is comparable to lentils and peanuts, making it one of the best grains for people to meet protein needs.

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Calories 330.00 129.00 345.00 102.00Moisture (g) 6.00 8.88 8.98 12.20

Protein (g) *14.50 6.50 17.06 14.31Ash (g) 8.50 2.17 3.08 5.17

Total Carbohydrates (g) 51.00 80.78 63.98 64.14Total Fat (g) 20.50 2.02 1.33 3.78

Saturated Fat (g) 3.70 0.32 1.33 0.77Total Dietary Fiber (g) 29.00 70.27 10.60 42.52

Soluble Fiber (g) 4.00 10.93 4.97 3.11Vitamin A, (IU) 0.00 24.75 12.37 0.00Vitamin C, (mg) 0.00 0.00 4.29 0.00

Vitamin E, Tocols (mg) 25.61 0.00 0.00 0.00Vitamin B Complex

"iamin (mg) 2.65 0.10 0.97 0.55Niacin (mg) 46.87 2.18 1.60 16.49

Ribo$avin (mg) 0.28 0.43 0.32 0.49Pantothenic Acid (mg) 3.98 0.00 0.00 0.00

Vitamin B6 (mg) 3.17 0.00 0.00 0.00Total Sugars (g) **8.00 0.50 1.96 2.50

Gamma Ozyzanol (mg) 245.15 0.00 0.00 0.00Phytosterols (mg) 302.00 ND ND ND

Potassium (mg) 1073.00 236.75 655.35 1010.42Sodium (mg) 8.00 11.43 8.42 7.50

Magnesium (mg) 727.00 0.00 0.00 0.00Calcium (mg) 40.00 13.33 69.58 108.75

Iron (mg) 7.70 1.70 5.29 10.29Manganese (mg) 10.60 ND ND ND

Phosphorous 1591.00 ND ND NDInositol (mg) 1496.00 ND ND ND

Zinc (mg) 5.50 ND ND ND* Hypoallergenic Protein ** No Lactose ND: Not Determined

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Calories 330.00 129.00 345.00 102.00Moisture (g) 6.00 8.88 8.98 12.20

Protein (g) *14.50 6.50 17.06 14.31Ash (g) 8.50 2.17 3.08 5.17

Total Carbohydrates (g) 51.00 80.78 63.98 64.14Total Fat (g) 20.50 2.02 1.33 3.78

Saturated Fat (g) 3.70 0.32 1.33 0.77Total Dietary Fiber (g) 29.00 70.27 10.60 42.52

Soluble Fiber (g) 4.00 10.93 4.97 3.11Vitamin A, (IU) 0.00 24.75 12.37 0.00Vitamin C, (mg) 0.00 0.00 4.29 0.00

Vitamin E, Tocols (mg) 25.61 0.00 0.00 0.00Vitamin B Complex

"iamin (mg) 2.65 0.10 0.97 0.55Niacin (mg) 46.87 2.18 1.60 16.49

Ribo$avin (mg) 0.28 0.43 0.32 0.49Pantothenic Acid (mg) 3.98 0.00 0.00 0.00

Vitamin B6 (mg) 3.17 0.00 0.00 0.00Total Sugars (g) **8.00 0.50 1.96 2.50

Gamma Ozyzanol (mg) 245.15 0.00 0.00 0.00Phytosterols (mg) 302.00 ND ND ND

Potassium (mg) 1073.00 236.75 655.35 1010.42Sodium (mg) 8.00 11.43 8.42 7.50

Magnesium (mg) 727.00 0.00 0.00 0.00Calcium (mg) 40.00 13.33 69.58 108.75

Iron (mg) 7.70 1.70 5.29 10.29Manganese (mg) 10.60 ND ND ND

Phosphorous 1591.00 ND ND NDInositol (mg) 1496.00 ND ND ND

Zinc (mg) 5.50 ND ND ND* Hypoallergenic Protein ** No Lactose ND: Not Determined

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&-Avinasterol&-StigmastenolSterol glucosideAcylsterol glucosideOligoglycosylsterol MonoglycosylsterolCellotetraosylsitosterolMethylsterolDimethylsterolGramisterolIsofucosterolObtusifoliolBranosterol28-Homotyphasterol28-Homosteasteronic acids6-Deoxycastasterone

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PolyphenolsFerulic acid

-Lipoic acidMethyl ferulate-Coumaric acid-Sinapic acid

IsovitexinProanthocyanidins

Metal ChelatorsMagnesium (6250-8440)Calcium (303-500)Phosphorous (14700-17000)

Caratenoids (0.9-1.6ppm)-Carotene-Carotene

LycopeneLuteinZeaxanthine

GlycoproteinArabinofuranoside

PhospholipidsPhosphatidylserine PhosphatidylCholinePhosphatidylethanolamine LysophophatidylcholineLysophosphatidylethanolamine

Amino AcidsTryptophan (2100)Histidine (3800)Methionine (2500)Cystein (336-448)Cystine (336-448)Arginine (10800)

B-Vitamins"iamin (22-31)Ribo$avin (2.5-3.5)Niacin (370-660)Pantothenic acid (36-50)Pyridoxine (29-42)BetaineDimethyl glycineInositol (12000-18,800)Biotin (0.1-2.2)Choline (930-1150)Folic acid (0.20-0.30)Phytates (1500-1750)

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processing temperatures. "us, the “link” to processed meat products is not so far stretched.

Rice bran protein can help meat processors to take advantage in boosting the appeal and reduce environmental impact of a number of meat products like emulsi!ed sausage and coarse ground patties. "e use of rice bran protein ingredients, including defatted rice bran protein, allows more sustainable meat products and reduces formulation costs while maintaining the traditional organoleptic characteristics customers expect.

"e resurgence of specialty sausage !rst began as a niche market on the heels of many years of slowly changing traditional products into mass-produced counterparts. Now, the typical modern sausage formula bears little resemblance to the 20th century version and is even further removed from the “original” formula in the 19th and 18th centuries. Advances in technology, equipment, and ingredients, coupled with a strong scienti!c understanding of emulsion chemistry, have allowed meat processors to gradually alter their formulas –mostly to drive out costs.

However, it is fair to say that consumer demands and perceptions have also changed towards less animal fat, sodium and nitrite. Least-cost formulations are almost always driven by the desire to improve the bottom line and provide greater $exibility in managing manufacturing variables. It is an empirical curve, which is most often a replacement for expensive lean meat that generates the most savings.

For many years meat processors were indeed occupied with only one thought: reduce the content of lean skeletal meat to lower formulation costs. "e availability of premium functional ingredients, combined with improved technology and equipment, has allowed a signi!cant replacement of the lean meat. Meat replacement, however, can only go to a certain point before the original product characteristics, such as texture, color and $avor, start to fade. Many formula changes have been prompted by the need to improve economics. However, care should be taken that such changes are not detrimental to consumer perceptions of value and quality. Consumers are the ultimate judges.

"e success of mass marketing, such as the foodservice restaurants, brought renewed interest among entrepreneurs who saw opportunities for quality niche

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products and have recreated a wide selection of formulated meat products based on old-time favorites. With the availability of many $avors, textures, and a myriad of possibilities to develop combination “integrated foods” or “fusion foods”, the potential for innovative meat products is tremendous.

Applications where functional vegetable proteins, including rice bran ingredients can be used:

Ground (un)cooked productsHamburgers/Patties Improves fat and water stabilityMeatballs/Bratwurst Improves cook-yield

Emulsi!ed productsHot dogs/Franks Improves bind values (fat stabilization)Bologna/Mortadella Improves organolepic quality

Improves cook-yield

Whole muscle meatsCooked ham Increase cook-yieldEnhanced fresh meat Improves bind between muscle sectionsRestructured meat Improves tenderness

Meat toppingsTextured extrucates Lean meat replacement

Processing aid

Meat analogsHot dogs/Patties Improves structure, texture, stability

Provides premium nutritive values

L-B>68-6#V>:=-B>:6A&:(8"B"ere is a growing trend toward involving ingredient suppliers and equipment manufacturers in a food and meat processor’s product development team. If

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an environment that combines sedentary lifestyles and consumption of foods that are high in fat, and thus energy dense. "e results are predictable.

In addition, there is a distinct trend toward overeating. Prosperity is a key part of the problem but, among other factors, one must include the lack of physical exercise –and a serious reduction even in routine activities such as walking. Society is changing rapidly from an environment where people work physically to a large group of people who sit all day working at a computer or glued to the TV watching cooking shows or sports entertainment.

For example, about 25 percent of all American women do not engage in regular physical activity, while more than 60 percent of all women fall short of the recommended amounts of activity. "is translates into a sedentary lifestyle for well over 50 percent of the American population, who are getting no physical exercise whatsoever. Increasingly, physical activity is the lifestyle change experts argue that will most likely have far-reaching consequences in preventing coronary heart disease.

However, along with lack of !tness, there is a growing lack of nutritional education (formally and informally), coupled with the abundant availability of fat and sugar-loaded foods at all times during the day. Franchised fast food, gas stations, family restaurants, as well as a growing number of home meal replacement products, are all providing belt-straining meals.

"e result: six out of ten Americans are overweight or obese, and this category of people has started to impact the entire food industry. "e Centers for Disease Control and Prevention states that in 2009 a staggering 72 million people –one-third of the nation’s adult population– were obese. Obesity is equally prevalent in men and women. In contrast with other health-related illnesses, obesity is preventable which probably needs to start at home or at the food checkout counters at the very least.

Obese adults are more likely to report having joint pain, heart conditions, high cholesterol and diabetes T2, compared to people at a healthy weight. People tend to under-report their weight and over-report their height. Recently released government data showed that, in 2010, 31.7 percent of U.S. adults were obese –or 14 kilos (30 lbs.) more over a healthy weight. "at number is from the National Center for Health Statistics, part of the Centers for Disease Control and Prevention (CDC). It is based on data from

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the National Health and Nutrition Examination Survey, which is considered the gold standard for evaluating the obesity problem in the U.S. because it is an extensive survey of people whose weight and height are actually measured rather than self-reported.

WA=&:(6>A="AR-!XYMedically speaking, obesity is a disease de!ned by an imbalance between energy intake and output with the accumulation of large amounts of body fat. Adults 20 years or older are generally classi!ed as overweight or obese if the body weight is respectively 25 or 30 percent above the hypothetical weight derived from the measurement of body mass index. BMI is calculated by dividing body weight in kilograms by height in meters squared (BMI = weight in kg ÷ height in m2).

For example: A 1.60 m person (5 foot 3) with a weight of 100 kilos (220 pounds) would have a BMI of 39.1, calculated as follows:

100 (weight) ————————— = 39.1 2.56 (height squared)

A 1.85m person (6 foot tall) with a weight of 80 kilos (176 pounds) would have a BMI of 23.4, calculated as follows:

80 (weight) ————————— = 23.4 3.42 (height squared)

What does that mean? Here is how dietary and medical authorities determine BMI categories:

Underweight: ' 18.5Healthy weight: 18.5 to 24.9Overweight: 25.0 to 29.9Obese: 30.0 to 39.9Morbidly obese: ( 40.0

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synbiotic !ber, a complete protein pro!le, and trans-fat free healthy oil, with a wide range of phyto-micronutrients like anti-oxidants including gamma oryzanol, vitamins and minerals.

As of the present, clean-label and low sodium trends are here to stay and will spur growth for healthier ingredient innovations. "e number of food and beverages marketed on a whole grain platform will further dominate new product launches.

New released scienti!c data shows that a diet rich in whole grain has bene!cial e#ects on bioavailability, especially for heart health and colon health. For example, recombining 89 percent white rice $our and 11 percent stabilized rice bran will recreate original whole grain properties. "ese blends can be used for a wide range of rice-based foods including texturizing into cereals, snacks, rice kernels, and baked goods. Bringing back the rice bran and germ supports the presence of dietary !ber and other bioactive components.

Undoubtedly, the greater freedom of typical Westernized food choices has also caused more complications like obesity, diabetes and a growing number of other degenerative diseases. Increased intake of !ber has been linked to a range of health bene!ts including lower risks of dying from cardiovascular conditions, infections and respiratory diseases.

Both cereal and fruit !ber are increasingly incorporated in modern diets. With increased !ber consumption, there are potential health bene!ts and anti-cancer e#ects, which also slows the transit of food and subsequently provides greater time to bind potentially carcinogenic chemicals in the intestines. Rice bran is particularly interesting because this source of !ber not only has a near perfect balance between water-soluble and water-insoluble fractions but is also widely available throughout the world at the lowest costs. Dietary !ber is increasingly seen as a nutrient of concern and su%cient daily intake is strongly linked to longevity.

Although food marketing companies often portray a di#erent picture, only a minority of consumers are interested in !ber enhanced products with digestive claims. It is a fact that U.S. consumers are not getting enough !ber in their diets for various reasons. "is is partially because more modern

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consumers are separated from the regular and natural food chain, partly due to their lack of knowledge and their negative perception about the taste of !ber. Taste often deters consumers from eating !ber-added foods that have numerous health bene!ts. "ese reasons are troubling, given the numerous studies that have linked lack of !ber to various cancers, heart disease, diabetes T2, as well as bowel irregularity problems. Men particularly associate !ber with stool irregularity, hence, are unaware about of health bene!ts. To summarize: dietary !ber addition to formulated food remains a considerable obstacle for marketers to overcome. A concerted e#ort needs to be made to further dispel negative impressions by means of educational initiatives. Simultaneously, better tasting foods need to be created to become part of the marketing solution with new market initiatives.

It is important to agree on a de!nition for whole grain in order to avoid confusion for consumers. An acceptable de!nition could be used by the industry, by governmental bodies like FDA and EFSA, as well as by food inspection agencies with nutritional guidelines and communications to consumers. A possible de!nition that could serve is:

Whole grains consisting of intact, ground, cracked or $aked kernel after the removal of inedible parts such as the hull and husk. "e principal anatomical components –the starchy endosperm, germ and bran– are present in the same relative proportions, as they exist in the intact kernel.Temporary separation of the whole grain constituents during processing for later recombination is acceptable.

D"7&-N:>A-$##=-7>6&R#:"&("e major food applications of rice bran are !ber-enriched breakfast cereals, crackers, nutri-bars, formulated meats and !ber enriched beverages. As food and meat processors in world markets continue to look for ways to improve product development and cost-e%ciency, new functional solutions are increasingly based on combinations of !ber, protein and stabilized healthy oils.

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liquid beverages. Ideally, this rice bran protein should contain a stabilized calcium phosphate to provide the same protein-calcium ratio as cow’s milk.

"e formulation for a sweetened, un$avored base formulation for rice milk is given below. "is formula can be modi!ed to eliminate sweetness (sugar) or substitute other carbohydrate sources (i.e., stevia, malted barley or seaweed). For example, using carrageenan, pectin, monoglycerides and inulin, can modify mouthfeel. Obviously, the polysaccharide inulin also serves as a prebiotic.

Rice bran protein solubility is in$uenced by processing conditions as well as pH. Good solubility is generally obtained in either low or high pH ranges. For example, rice protein fruit beverages generally range between a pH of 3.4 and 4.0 and rice protein yogurt between pH 4.0 and 5.0. At these pH ranges, rice protein solubility is at a minimum, which means that other functional ingredients, like carrageenan and pectin, are needed to reinforce the rice protein network.

!&Z&:>R&-N#=?-N%"'="ARCarrageenan and cellulose gum are e#ective in building up body in formulated rice beverages. Carrageenan is especially bene!cial in refrigerated rice protein-based beverages. With shelf-stable beverages, use of a cellulose gum like Avicell in combination with carrageenan is recommended. One concern, though, is that rice bran protein may undergo unwanted gelling in the presence of soluble calcium sources. For rice bran protein beverage forti!cation, an insoluble calcium source like calcium phosphate is preferred. However, cellulose gum is often needed to prevent direct protein interaction that can trigger gelation.

"is overview would not be complete without mentioning the unique properties of gellan gum. "is polymer ingredient is made by fermentation of a polysaccharide derived from a naturally occurring organism, Pseudomonas elodia, originally found in an aquatic plant. By itself, gellan (brand name Kelcogel) does not contribute to high viscosity but as a functional ingredient –which has been proven to work under di%cult conditions– which interacts synergistically with rice bran protein concentrate (35-70%), carrageenan, pectin, and cellulose gum to secure and stabilize beverages e#ectively while delivering richer and thicker mouthfeel.

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Generally speaking, low rice protein content, higher sugar content, and the presence of small amounts of salt (sodium chloride) decrease the required dosage of pectin needed for stabilization. However, when rice bran protein beverages are heat-treated with ultra-high temperature (UHT) processing using an autoclave, an increased amount of pectin is usually needed. Pectin e#ectively protects protein from sedimentation, especially in acidi!ed environments.

Commercially, pectin is derived from citrus and apple peels, processed with a mild acid treatment, then precipitated with alcohol, dried and ground. Pectin is a polymer primarily comprised of galacturonic acid monomers. Typically, there is low-methoxyl (LM) pectin and the native form, or high-methoxyl (HM) pectin, for use in low pH jams. LM pectin gels need to react with calcium and do not require a low pH or a high-solid environment to perform. Pectin usually serves as a gelling agent, though it also plays an important role in protein stabilization, especially in low pH environments, where proteins become unstable. Pectin is also widely regarded as a prebiotic dietary !ber and promotes satiety.

"e formula below can serve as an ideal base for further development of a wide range of $avor sensations, including rice bran protein smoothies and frosties, with or without added nutraceutical bene!ts.

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Ingredients Percentage (%)Rice bran protein* (35-70%) 2.60Rice bran oil 1.50Sucrose 6.00Stabilizer ** 0.10Carrageenan 0.10Potassium Citrate 0.20Water 89.50Total 100.00

* For example: Proto-type samples by DSM and NutraCea.** Danisco Recodan or Kelcogel gellan gum

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