Rice Bran Oil (RBO) or also called Rice oil #RiceOil is a healthy edible oil, containing #vitamins, #antioxidants, #nutrients with a delicate and light flavor. Ideally suited for salads, raw and cold dishes, ideal for deep frying, with a fragrance and lightness of dishes. Daily use is recommended.
The perfect choice for cooking and salad dressing
Introduction to Rice Bran Oil
Rice bran oil is the oil extracted from the hard outer layer of rice after chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
|“Make our society lead a healthier life”
Rice bran oil also known as heart oil in Japan has been found to be the most ideal fat because of its balanced fat composition as per the latest WHO & NIN recommendations. It is an innovative cooking oil produced from the brown layer of brown rice called rice bran.
The Qu-olio brand is using “#Physical refining” (NOT chemical) process to refine this health friendly oil so as to preserve the nutrients which would otherwise be lost due to the use of chemicals.
We deal with products which are #healthy, chemical free, of highest quality and have high demand in the market. Being located in the rice bowl of Central India, we are able to pick up the freshest of raw materials directly from the manufacturers. This also ensures the quality of rice bran oil extracted.
Our specialized raw material sourcing team makes sure that only the best quality raw material is supplied. This gives an added advantage of being a producer of purest and premium quality Rice Bran oil.
Qu-olio is a #winterized oil product. #Winterization of oil is a process of removing the higher melting point parts from oil like waxes or triglycerides by slowly cooling vegetable oils and felling saturated glycerides from the solvent. Used primarily for oils in salad dressings. Mainly applied in bioindustry. The most common oil that is winterized is rice bran oil which has a high content of waxes, fatty acids and lipids.
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