California Code of Regulations
Title 3 - Food and Agriculture
Division 4 - Plant Industry
Chapter 2 - Field Crops
Subchapter 2 - Commercial Feed
Article 14 - Definitions and Standards
Section 2794 - Rice Products

(a) Rice Polish is a by-product of rice obtained in the milling operation of brushing the grain to polish the kernel.

(b) Rice Bran is the pericarp or bran layer and germ of the rice containing not more than 13.0 percent crude fiber with hull fragments, chipped, broken, or brewers rice, and calcium carbonate as may result from good manufacturing processing. When the calcium carbonate exceeds 3.0 percent (Ca.-1.2 percent), the percentage must be declared in the brand name; i.e., Rice Bran with Calcium Carbonate not exceeding ___ percent.

(c) Rice Bran, Solvent Extracted, is obtained by removing the part of the oil from the rice bran by the use of solvents and shall contain not less than 14.0 percent crude protein, and not more than 14.0 percent crude fiber.

(d) Ground Rough Rice or Ground Paddy Rice is the entire product obtained by grinding the whole rice grain including the hull and contains not more than 10 percent fiber.

(e) Ground Paddy Rice Screenings is the product resulting from the cleaning of paddy rice and consists of immature rice kernels, water grass seed, rice hulls, straw, dirt and sand. It shall be free of unpalatable or injurious weed seeds. When used in a mixture, the maximum percentage shall be stated.

(f) Rice Hulls are the outer coverings of the rice kernel. When used in a mixture, the maximum percentage shall be stated.

(g) Rice Mill By-Product is the total offal obtained in the production of milled rice. It consists of rice hulls, rice bran, rice polishings and broken rice grains. It shall be free of unpalatable and injurious weed seeds, and dirt and straw. It contains not more than 30.0 percent crude fiber and not more than 16.0 percent ash. When used in a mixture, the maximum percentage shall be stated.

(h) 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.

(i) Ground Brown Rice is the entire product obtained in grinding the rice kernels after the hulls have been removed.

(j) Parboiled Rice Bran is about 5.0 to 7.0 percent by weight of Parboiled Rough Rice and is a mixture of a combination of several botanical tissues: pericarp, seed coat, nucellus, and the outer most 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.

(k) Stabilized Rice Bran is the bran which 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 4.0 percent.