Rice bran
Rice bran suppliers and sourcing guide
Rice bran is the outer bran layers and germ removed when brown rice is milled into white rice. It contains roughly a fifth fat along with fiber, protein and minerals, and its own lipase starts breaking down the fat within hours of milling, so food-grade bran is heat-stabilized (usually by extrusion) right after milling. Buyers choose between stabilized full-fat bran, defatted bran left after oil extraction, and further-processed rice bran fiber.
- Category
- Fibers
- Also known as
- Oryza sativa bran · stabilized rice bran · defatted rice bran · rice polish
- Facts checked
- November 2026
Forms and grades of rice bran
Suppliers sell different products under the same name. Specify the one you need.
Stabilized full-fat rice bran
Heat-stabilized right after milling to stop lipase; keeps its oil and is used in bakery, cereals and drink mixes.
Defatted rice bran
Residue after rice bran oil extraction; higher in fiber and protein, lower in fat.
Rice bran fiber
Further processed to concentrate the fiber fraction.
Fine powder grades
Milled and sifted for smooth texture in drinks and bars.
Organic
From certified organic rice, under organic certification.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Free fatty acids
- FFA by titration, the main sign of whether stabilization worked and how fresh the bran is.
- Peroxide value
- Shows oxidation of the bran oil.
- Total dietary fiber
- Total, soluble and insoluble fiber by AOAC 991.43 or 2011.25.
- Arsenic and cadmium
- Total and inorganic arsenic by HPLC-ICP-MS and cadmium by ICP-MS; rice takes up arsenic, which concentrates in the bran.
- Moisture
- Loss on drying; affects flow, caking and microbial stability.
- Microbiology
- Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella.
Storage, lots and expiry
Storage and shelf life
Keep stabilized rice bran cool and dry in sealed, lined bags, away from heat and light, since its fat oxidizes over time. Unstabilized bran is not suitable for food storage because it turns rancid within days. Suppliers set a best-before date that is shorter for full-fat bran than for defatted bran.
Lots and expiry dates
Free fatty acids, arsenic and fat content vary by lot, rice origin and how quickly the bran was stabilized, so check them on each COA. Record the rice origin and stabilization date, and use full-fat lots first-expiring-first.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
GRN 373, for rice bran fiber notified by CJ America as an ingredient in food excluding meat and poultry at levels consistent with current good manufacturing practice, closed on Aug 19, 2011 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers.
Source: fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Rice bran suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking rice bran suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell rice bran? Request a listingFrequently asked questions
What forms of rice bran can brands buy?
Common forms include stabilized full-fat rice bran, defatted rice bran, rice bran fiber, fine powder grades and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for rice bran include?
Expect free fatty acids, peroxide value, total dietary fiber, arsenic and cadmium, moisture and microbiology, each with its method, specification and result for that lot.
How should rice bran be stored?
Keep stabilized rice bran cool and dry in sealed, lined bags, away from heat and light, since its fat oxidizes over time. Unstabilized bran is not suitable for food storage because it turns rancid within days. Suppliers set a best-before date that is shorter for full-fat bran than for defatted bran.
What is the regulatory status of rice bran?
GRN 373, for rice bran fiber notified by CJ America as an ingredient in food excluding meat and poultry at levels consistent with current good manufacturing practice, closed on Aug 19, 2011 with FDA having no questions. FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers.
More fibers
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- Psyllium Huskpsyllium · ispaghula husk
- Oat beta-glucanoat bran beta-glucan · mixed-linkage (1-3),(1-4)-beta-D-glucan
- Oat fiberoat hull fiber · oat hull fibre
- Citrus fibercitrus peel fiber · dried citrus pulp
- Resistant dextrinresistant maltodextrin · soluble corn fiber
- PolydextroseE1200 · INS 1200
- Fructooligosaccharides (FOS)FOS · oligofructose
- Galactooligosaccharides (GOS)GOS · trans-galactooligosaccharides
- Xylooligosaccharides (XOS)XOS · xylo-oligosaccharides
- 2'-Fucosyllactose (HMO)2'-FL · 2'-O-fucosyllactose
- Partially hydrolyzed guar gumPHGG · hydrolyzed guar gum
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