Exclusive Technology
Under normal milling conditions, when brown rice is milled to white, the oil in the germ and a potent lipase enzyme found on the surface of the bran come into contact with each other. The lipase enzyme causes very rapid hydrolysis of the oil converting it into glycerol and free fatty acid (FFA), quickly rendering it unpalatable and unsuitable for eating.
Natural Glo stabilized rice bran is a unique product derived from a proprietary stabilization technology that is protected by patents and trade secrets and is exclusively owned. Unlike other stabilization techniques requiring chemicals, which compromises the integrity of the bran, our stabilization process uses a combination of pressure and heat and is chemical-free which yields an all-natural, highly digestible product that is extremely stable with very low levels of free fatty acids. It also has a guaranteed shelf life of one year.
The difference behind our proprietary technology is the delicate deactivation of the damaging effects of the lipase enzyme while retaining the naturally ocurring nutritional factors inherent in rice bran. The net result is Natural Glo, an extremely stable, highly nutritous and very palatable plant-based energy source.
