date:Apr 08, 2014
Some of today's popular baked goods might tomorrow contain a butter-like extract, derived from rice bran oil, as a partial replacement for margarine, butter or shortening.
US Department of Agriculture (USDA) chemist Erica L. Bakota and her colleagues with USDA's Agricultural Research Service (ARS) in Peoria, Ill., developed a process for making the extract, which somewhat resembles a nut butter.
The product's texture and composition are apparently unique, according to Bakota.
In preliminary e