Fry Cycles
140to 25% TPM
Smoke Point
232°C
OSI
14hours
Profile
Popular in Asian foodservice, particularly Japan, where it is valued for producing clean, crisp fried food with minimal flavor transfer. Contains gamma-oryzanol, a unique antioxidant that provides modest additional protection during frying. At 140 fry cycles, it sits in the middle of the performance range. Limited availability in North American foodservice supply chains — primarily available through specialty importers.
Fatty acid breakdown
Saturated (SAFA)
20%
Monounsaturated (MUFA)
39%
Polyunsaturated (PUFA)
35%
Health
Contains gamma-oryzanol, a unique antioxidant shown to reduce cholesterol absorption. Rich in tocotrienols. Popular in Japan for frying — the preferred oil for tempura in many high-end operations.
Sustainability
Byproduct of rice milling — no additional land use. Very low marginal environmental impact. Primarily produced in India, Thailand, Japan.