Rice bran extract compositions
Aspects of the present disclosure relate to compositions having rice bran extract, method of making rice bran extract and method of using same.
1. A composition for treating a meat product or seafood product, the composition comprising a rice bran extract having between about 3% and about 9% (w/w) total phosphorous content, wherein the rice bran extract is present in a sufficient concentration such that a treatment of a meat product or a seafood product with the rice bran extract improves water retention in the meat produce or the seafood product.
2. The composition of claim 1 , wherein the rice bran extract comprises between about 5% to about 7% (w/w) total phosphorous content.
3. The composition of claim 1 , wherein the rice bran extract comprises from about 0.003% to about 0.08% (w/w) total calcium content.
4. The composition of claim 3 , wherein the rice bran extract further comprises one or more of: from about 45% to about 55% (w/w) ash, from about 25% to about 45% (w/w) carbohydrate, from about 4% to about 12% (w/w) protein, from about 3% to about 10% (w/w) dietary fiber.
5. The composition of claim 3 , wherein the rice bran extract further comprises from about 45% to about 55% (w/w) ash, from about 25% to about 45% (w/w) carbohydrate, from about 4% to about 12% (w/w) protein, and from about 3% to about 10% (w/w) dietary fiber.
6. The composition of claim 3 , wherein the rice bran extract comprises less than about 0.2% (w/w) fat.
7. The composition of claim 3 , wherein the rice bran extract comprises from about 15% to about 22% (w/w) total sodium content.
8. The composition of claim 3 , wherein the rice bran extract comprises between about 1% to about 12% by weight moisture.
9. The composition of claim 3 , the rice bran extract has 120-150 kcal.
10. The composition of claim 3 , wherein the meat product or seafood product treated with the rice bran extract has a cooked weight yield that is at least 5% greater than a control comprising an untreated cooked meat product or seafood product.
11. A composition comprising (a) a rice bran extract having between about 3% and about 9% (w/w) total phosphorous content and (b) a natural curing agent comprising a nitrite source, wherein the rice bran extract is present in a sufficient concentration such that a treatment of a meat product or a seafood product with the rice bran extract improves water retention in the meat produce or the seafood product.
12. The composition of claim 11 comprising from about 45% (w/w) to about 70% (w/w) rice bran extract, from about 10% (w/w) to about 30% (w/w) nitrite source, and from about 1% (w/w) to about 40% (w/w) sea salt.
13. The composition of claim 12 comprising 50% (w/w) rice bran extract, 27.8% nitrite source, and 20.8% sea salt.