Thermal stabilisation

The stabilisation is the operation carried out on a food matrix in other to preserve the original characteristics as long as possible, by preventing or limiting those processes that lead to the sanitary decay of the product. The techniques applied vary in other to obtain the desired result (drying, refrigeration, freezing, pasteurisation, sterilisation, chemical treatments, addition of technological adjuvants). The choice depends on the sensory and nutritional characteristics that the finite product should have; each method can lead to a different end result.

With regard to both the rice germ and bran the best process is the thermical type HTST   (High Temperature Short Time), which on one hand stops the oxidative growing rank enzymatic activity, and on the other preserves the best properties of these rice components at their best.