Cooking oil blend and method of manufacture thereof
This invention relates to a blend of refined rice bran oil and refined olive oil for cooking having excellent cholesterol lowering characteristics.
Background of the invention
The basic purpose of preparing and using oil blends are that they provide the benefits of both oils used in the blend. The blends often have characteristics which are better than the individual oil alone.
The health benefits of unsaturated fatty acids over trans- and saturated fats have long been recognized. Olive and canola oil (rapeseed oil) are examples of oils that are high in monounsaturated fats. Like other vegetable oils, these oils are used in cooking as well as in salads. Recently, research has shown that substituting monounsaturated fat, like substituting polyunsaturated fat, for saturated fat reduces blood cholesterol levels. Recent studies have also established that polyunsaturated fatty acids (PUFAs) compare well with the monounsaturated variety (MUFAs) in lower blood cholesterol levels. Besides just lowering cholesterol, PUFA-MUFA balance has also been linked with prevention of several other diseases like Parkinson's disease.
The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling Low Density Lipoproteins, LDL ("bad") cholesterol levels while raising High Density Lipoproteins, HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Rice bran oil on the other hand is extracted from the germ and inner husk of rice. It has a very high smoke point and is used for high-temperature cooking such as frying. 47% of its fat is monounsaturated, 33% polyunsaturated and 20% saturated. Rice bran oil is also rich in vitamin E, oryzanol (anti-oxidant which helps prevent heart attacks) and phytosterols (compounds which help in lowering cholesterol absorption).
Objective of the Invention
A primary objective of the invention is to provide a suitable cooking oil blend that has
good lipid characteristics for human consumption
Another objective of the invention is to provide a blend of cooking oils which lowers
cholesterol levels in humans
A further objective is to provide a method of manufacture of a blend of rice bran oil
and olive oil
Summary of the Invention
The present invention provides a blend of rice bran oil and olive oil to be used for cooking. The blend not only has excellent dietary characteristics but also can be used at high temperatures for deep frying or baking without conversion into harmful trans-fatty acids. The cholesterol metabolism is also significantly improved with this blend. The dietary characteristics are much better than other vegetable oils as is indicated in table 1 which follows later.
In one aspect of the invention, a blend of refined rice bran oil and refined olive oil is provided which has very good cholesterol control characteristics. In another aspect of the invention a method of manufacture is provided to blend the two oils in a suitable ratio to give the best dietary characteristics and health benefits.

Some of the benefits of the rice bran oil and olive oil blend are as follows: The PUFA: MUFA ratio of the blend containing refined rice bran oil and olive oil is very suitable for consumption.
Rice bran oil is rich in certain micro nutrients, like, various vitamins, and anti¬oxidants such as, oryzanol, tocopherol and tocotrienol, etc., whereas olive oil is rich in monounsaturated fatty acid making the blend an excellent source of ideal lipid for the human body.
Further, the blend also improves metabolic function and controls diabetes, osteoporosis and formation of gall stones.
The blend is a very healthy oil and can be used as salad oil or for deep frying since it does not lose its characteristics on heating.
Detailed description of the Invention
Fig 1 shows the process flowchart for Edible Oil Refinery: RBO and Olive Oil. This figure shows the flow chart of the method of manufacture of the rice bran and olive oil blend. The crude rice bran oil is first de gummed followed by bleaching and dewaxing. The crude gums and crude wax are removed as by products. Also the spent earth is recycled after suitable treatment. The dewaxed oil is again subjected to bleaching followed by de-acidification to remove the fatty acids. After a third bleaching step, the oil is subjected to de-odourisation and winterization and filtered. The refined rice bran oil so obtained is then thoroughly mixed with olive oil in a mechanical blender to obtain the desired rice bran and olive oil blend with required dietary characteristics.
The method of manufacture as described above is preferably carried out at ambient pressure and temperature.

The blend of refined rice bran oil and olive oil thus manufactured to provide a cooking oil blend has very good dietary characteristics as shown in the table 1 below:
Table 1

(Formula Removed)
The table gives a comparison of fatty acid contents of various cooking oils
As can be seen from the above chart the fat ratios are very close what is recommended
by the WHO. The PUFA content is very significant, since PUFA may undergo
oxidation and polymerization leading to development of toxic components especially
mutagens that are carcinogenic. However, the oil blend of the present invention has
very high smoke point and does not lose any of its favourable characteristics even
after heating up to 180°C.
The blend of olive oil and rice bran oil has high content of vitamin E, oryzanol and
other micronutrients as shown in table 2 below
Table 2

(Formula Removed)
Thus it can be seen from table 2 that the rice bran oil and olive oil blend is very healthy and full of nutrients besides being stable at high temperatures. Given below are the detailed composition and dietary characteristics of the rice bran oil and olive oil blend with the benefits:
(i) Naturally rich in Vitamin E (Tocopherol and Tocotrienol): Both types of
vitamin E are antioxidants that fight free radicals and effectively lowers
blood cholesterol level, (ii) High in Oryzanol: Oryzanol is a powerful natural antioxidant found only in rice bran oil. It also reduces LDL and increases HDL.
(iii) MUFA and PUFA ratio: It contains the ideal MUFA; PUFA ratio as recommended by WHO. Monounsaturated fatty acids present in olive oil can prevent heart diseases, high blood pressure and brain hemorrhage.
(iv) The olive also helps in improving metabolic functions, controls diabetes, osteoporosis and formation of gall stones. Further, it fights cancer and ageing.
(v) Linoleic acid and linolenic acid: The blend also contains two important essential
fatty acids.
(vi) 4-hydroxy -3-methoxy cinnamic acid present in the oil blend stimulates hormonal
secretion and rejuvenates health.
(vii) Squalene improves skin tone.
(viii) The hypocholestrolemic activity of the oil is -15 to -16 which indicates
protection to the heart.
Example 1:
Blend of 70% rice bran oil and 30% olive oil is prepared by first refining crude rice
bran oil. The steps in refining include degumming, dewaxing, bleaching several times,
deacidification, de-odourisation, winterization followed by filtration. After filtration
70g of rice bran oil is blended in a mechanical blender with 30g olive oil to obtain
100 g of the cooking oil blend. The blend oil has the following characteristics:

(Formula Removed)
The hypocholestrolemic activity of this oil blend is -16.
The above 70 %+ 30% oil blend is only exemplary in nature and does not limit the
invention to the said ratio of rice bran oil and olive oil.

We claim:
1. An oil blend comprising refined rice bran oil and refined olive oil having unique dietary and cooking characteristics.
2. An oil blend as claimed in claim 1, wherein the rice bran oil to olive oil ratio ranges between 50:50 to 80:20.
3. An oil blend as claimed in claim 1, wherein the concentration of rice bran oil is 70% and that of olive oil is 30%.
4. A method of manufacture of an oil blend containing refined rice bran oil and refined olive oil comprising refining the olive oil through various steps and mixing the filtered rice bran oil with refined olive oil.
5. A method of manufacture of the blend as claimed in claim 4, wherein the temperature is maintained at ambient temperature and pressure.

5. An oil blend comprising refined rice bran oil and refined olive oil as herein described in description and drawing.
6. A method of manufacture of an oil blend comprising refined rice bran oil and olive oil as herein described in description and drawing.