PREPARATION OF A NANOEMULSION BASED COOKING SPRAY EXTRACTED FROM BEEF TALLOW USING NANOTECHNOLOGY

Abstract

This study set out to give it a second life not by changing what it is, but by reimagining how it can be used . Beef tallow, a traditional animal fat long overlooked as a slaughterhouse by-product, holds remarkable untapped potential. By combining locally sourced Algerian beef tallow with extra virgin olive oil from the Jijel region and food-grade soy lecithin, An innovative cooking spray based on nano-emulsion was developed using homogenization technique with a heating plate and magnetic stirrer, resulting in a stable water-in-oil (W/O) nano-emulsion with lipid droplets in the nanometric range. Producing a stable water-in-oil (W/O) nanoemulsion with lipid droplets at the nanoscale.The product was put to the test across multiple dimensions .The developed Nano Beef Tallow Spray was comprehensively characterized through physicochemical, nutritional, microbiological, and practical performance analyses. Physicochemical, it proved safe and stable, with an acidity of 2.81% and a peroxide value of just 0.594 meq/kg both well within regulatory limits. Microbiologically, it was impeccable, showing complete absence of Salmonella, Listeria monocytogenes, coagulase-positive Staphylococci, and Enterobacteriaceae across all tested samples. Nutritionally, it delivered 33.21% fat and 301.85 kcal/100g, with a moisture content of 65.55%. In the kitchen, it outperformed both olive oil and sunflower oil sprays, retaining 74–76% of food moisture during cooking at 150°C while producing less stickiness and easier cleanup. And it received a "very acceptable" evaluation, earning praise for its smooth texture, golden color, and neutral odor. Beyond the numbers, this work demonstrates that nanotechnology can bridge tradition and innovation transforming a humble local ingredient into a functional, safe, and consumer￾friendly product that meets modern standards of health, efficiency, and sustainability.