Brown Rice

Brown Rice

Brown rice is produced by removing only the outer husk from paddy rice while retaining bran and germ layers, used as a nutrient-dense whole grain providing high fiber (3.5g/100g cooked), B-vitamins, magnesium, manganese, and antioxidants ideal for health-focused products, gluten-free baking, and functional foods. In the food industry, it delivers superior nutrition compared to polished white rice with lower glycemic index (GI 50-55) and extended shelf life from natural tocopherols.

Food Industry Applications

• Breakfast cereals: Primary ingredient in ready-to-eat cereals, porridge mixes, and granola providing sustained energy release and chewy texture; high mineral content reduces fortification needs; bran antioxidants prevent oxidative rancidity during extrusion.

• Bakery products: Adds nutrition and moisture retention to whole grain breads, muffins, pancakes, and health bars; fiber improves crumb softness and volume; synergizes with oats for multigrain appeal without bitterness.

• Snack foods: Base for puffed rice cakes, rice crackers, extruded snacks, and nutrition bars delivering crisp texture and clean nutty flavor; microwave-stable for instant products; masks protein isolate chalkiness in bars.

• Ready meals and side dishes: Premium component in frozen rice bowls, pilafs, stir-fries, and meal kits maintaining al dente texture after reheating; parboiled versions prevent mushiness; iron fortification for vegan positioning.

• Beverages and plant-based products: Infuses rice milk, smoothies, and vegan meat analogs with creamy mouthfeel and neutral flavor; high amylose content creates stable suspensions; gluten-free positioning for celiac markets.

Other Industry Applications

In brewing, provides fermentable sugars for rice lagers; in pet food, gluten-free carbohydrate source improving palatability; in cosmetics, rice bran extracts for skin-lightening products; in animal feed, energy source for poultry; in biofuels, starch conversion for ethanol production.