Section 2799 - Rice Products(a) Chipped Rice, Broken Rice, or Brewers Rice is the small fragments of rice kernels that have been separated from the larger kernels of milled rice.(b) Ground Brown Rice is the entire product obtained in grinding the rice kernels after the hulls have been removed.(c) Ground Rough Rice or Ground Paddy is the entire product obtained in grinding the whole rice grain including the hulls.(d) Parboiled Rice Bran is about five (5) to seven (7) percent by weight of Parboiled Rough Rice and is a mixture made up of a combination of several botanical tissues: pericarp, seed coat, nucleus, and the outermost portion of the endosperm (the aleurone layer). It may contain hull fragments, broken grains and traces of added calcium carbonate as is unavoidable in the milling of parboiled rice.(e) Rice Bran is the pericarp or bran layer and germ of the rice, with only such quantity of hull fragments, chipped, broken, or brewers' rice, and calcium carbonate as is unavoidable in the regular milling of edible rice. It must contain not more than 13 percent crude fiber. When the calcium carbonate exceeds three (3) percent (Ca.-1.2 percent), the percentage must be declared in the brand name; i.e., Rice Bran with Calcium Carbonate not exceeding [X]%.(f) Rice Bran, Solvent Extracted is obtained by removing part of the oil from rice bran by the use of solvents and must contain not less than 14 percent crude protein and not more than 14 percent crude fiber.(g) Rice Hulls consists primarily of the outer covering of the rice.(h) Rice Mill By-Product is the total offal obtained in the milling of rice. It consists of rice hulls, rice bran, rice polishings and broken rice grains. Its crude fiber content must not exceed 32 percent.(i) Rice Polishings is a by-product of rice obtained in the milling operation of brushing the grain to polish the kernel.(j) [Specify] Stabilized Rice Bran is rice bran that has been treated soon after milling by heat or other means that will substantially reduce the lipase activity. Free fatty acid content of the crude fat extracted shall not exceed four (4) percent. (AOAC 940.28) Stabilization process must be specified on the label (i.e., Heat Stabilized Rice Bran).Cal. Code Regs. Tit. 3, § 2799
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
1. New section filed 1-30-2002; operative 1-30-2002 pursuant to Government Code section 11343.4(Register 2002, No. 5).
2. Repealer and new section heading and section filed 11-12-2024 as an emergency; operative 11/12/2024 (Register 2024, No. 46). A Certificate of Compliance must be transmitted to OAL by 5-12-2025 or emergency language will be repealed by operation of law on the following day.