Composition: 100% Refined, Bleached, Dewaxed, Deodorized Rice Bran Oil

Physical Analysis

Color (Lovibond, red) 3.5 max AOCS Cc 13b-45

Smoke Point (°F) 450 min AOCS Cc 95a-48

Flash Point (°F) 620 min AOCS Cc 95a-48

Fire Point (°F) 670 min AOCS Cc 95a-48

Flavor/Odor (bland/none) 7 min Organoleptic

Chemical Analysis

Free Fatty Acid (% as oleic) 0.05 max AOCS Ca 5a-40

Peroxide Value (meq/kg) 1.0 max AOCS Cd 8-53

Moisture (%) 0.05 max AOCS Ca 2e-84

Chlorophyll (ppb) 75 max AOCS Cc 13d-55

Iodine Value (Wijs) 99 – 108 AOCS Cd 1-25

AOM 25 minimum

Nutrition Facts (as per 100 g)

Calories 900

Calories from fat 900

Total fat 100 grams

Saturated fat 18 g (+/- 5%)

Monounsaturated fat

44 g (+/- 5%)

Polyunsaturated fat

38 g (+/- 5%)

Carbohydrate 0 g

Protein 0 g

Sodium 0 mg

Product Safety

Our Rice Bran Oil is produced under good manufacturing practices and

U.S. Food, Drug and Cosmetic Act, as amended, and applicable state

laws and municipal ordinances.

Our products also comply with all applicable U.S. FDA/EPA pesticide

tolerances and meet the United States Pharmacopeia Standards for

heavy metal content in vegetable oils.

Storage / Shelf-Life

In bulk, with storage tank temperature of 100 to 125 °F, a period of 1

month is optimum, or 3 months maximum with QC checks. A tank

atmosphere of nitrogen is strongly recommended for storage. Shelf life

after packaging is 9 months from date of manufacture under cool, dry

conditions.

Typical Values per 100 grams of product

Calories 900

Calories from Fat 900

Total Fat 100 g*

Saturated Fat 18 g

Monosaturated Fat 43 g

Polyunsaturated Fat 39 g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrate 0 g

Protein 0 g

* This amount includes trans fat. Typical trans fat levels are less than 1 %.

RITO Partnership 8 Jackson Street, San Fransisco CA 94111

Phone (415) 956-7251

Fax (415) 394-9023

Nutrition Data Sheet

Rice Bran Oil

RITO Partnership - P.O. Box 927 – Stuttgart, AR, 72160 – 870-673-5500

April 24, 2013

Allergen Statement – Edible Vegetable Oils

Edible vegetable oils processed by standard US procedures are highly refined and contain low levels/no detectable levels of protein. Under the Food Allergen Labeling Consumer Protection Act (FALCPA), highly refined oil derived from allergenic food sources or food groups and any ingredient derived from such highly refined oil are exempt from the definition of a “major food allergen” and from FALCPA’s labeling requirements.1 All edible rice bran oils manufactured at RITO Partnership are highly refined oils. Sincerely, RITO PARTNERSHIP

Michael L. Smith, R.S. Director, Quality Assurance 1 UNITED STATES. US DEPARTMENT OF HEALTH AND HUMAN SERVICES FOOD AND DRUG ADMINISTRATION, (2006) Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food: The Threshold Working Group (Lead R. Buchanon)