ARS scientists develop new uses for rice bran extract

Issue Date: April 9, 2014

Some of today's popular baked goods might tomorrow contain a butter-like extract, derived from rice bran oil, as a partial replacement for margarine, butter or shortening. U.S. Department of Agriculture chemist Erica L. Bakota and her colleagues with the USDA Agricultural Research Service in Peoria, Ill., developed a process for making the extract, which somewhat resembles a nut butter.

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