PreserFood™ UOVO

PreserFood™ UOVO
Technical-Commercial Dossier
A comprehensive solution for the natural preservation and bioprotection of liquid egg products and egg-based preparations, developed by ND Pharma & Biotech and marketed by INTABIOTECH.
This dossier presents a modular system that extends shelf life, improves microbiological safety, and maintains the technological functionality of egg-derived products.
www.intabiotech.com
Executive Summary
Definition
PreserFood™ UOVO is a product and modular "multi-barrier" preservation system (buffered pH + inhibitory anions + antioxidation + optional bioprotection) specifically designed for liquid pasteurized egg products and egg-based preparations.
Objective
To increase microbiological safety (target Salmonella absent in 25g), reduce indicator counts (Enterobacteriaceae), and extend shelf life under refrigeration without compromising technological functionality (foaming, gelling, and emulsification) or sensory and organoleptic attributes.
Proposed Formats
1
PreserFood UOVO Clean Label
"Clean label" profile: buffered acids and salts + natural antioxidant. Ideal for products with simplified labeling. Applicable to all types of egg products and derivatives, especially liquids.
2
PreserFood UOVO + (NisA Force)
Reinforced safety: Clean + Nisin (E234), exclusively applicable to liquid pasteurized egg. Improves microbiological control against Gram-positive bacteria.
3
PreserFood UOVO Max
Robust control for demanding markets: Plus + sorbates/benzoates (within legal limits), applicable to liquid egg when technologically and labeling-wise acceptable.
Key Benefits (Expected KPIs)
↓ Spoilage losses and recalls.
↓ Enterobacteriaceae counts at the end of the process and throughout shelf life.
↑ Increased commercial shelf life (e.g., +10–15 additional days* in refrigerated pasteurized egg products; to be validated by challenge test).
Maintains functionality in egg white (foam), yolk (emulsion), and whole egg (gel). Improves protein fraction rounding and increases perceived quality by the user or final customer.
*Estimates are for guidance; actual improvement depends on raw material, thermal process, hygiene, formulation, and packaging. Requires industrial validation.
Positioning and Applications
Areas of Application
Basic Egg Products
Pasteurized liquid egg white/yolk/whole egg (bulk, BIB, IBC). This is the primary product the system is designed for, where it offers its maximum technological benefit.
Protein Preparations
Egg white preparations for protein drinks and shakes. Especially relevant in sports nutrition and functional markets where shelf life is critical.
Culinary Preparations
Culinary egg preparations (liquid omelet, pastry bases). Ready-to-use solutions where microbiological safety is paramount.
Sauces and Emulsions
Sauces/emulsions with a high percentage of egg yolk (e.g., industrial mayonnaise with controlled pH) — evaluate case-by-case according to specific formulation and shelf life requirements.
Not Oriented Towards
Shell eggs: The system is exclusively designed for processed products, not for eggs in their natural state.
Extreme acidified RTE products: Products that already have a very low pH barrier do not require this system or would need specific adaptation.
Commercially sterilized products: Those that have received intense thermal treatment to guarantee room-temperature stability do not need this type of additional preservation. However, the matrix used in manufacturing is a candidate for incorporating PreserFood™ UOVO from the outset, which leads to significant improvements in the quality of the final product.
The PreserFood™ UOVO system has been optimized to offer maximum performance in refrigerated egg product matrices that need to maintain their functional properties intact, and where extended shelf life represents a significant competitive advantage for manufacturers, in addition to aiming for functional nutritional improvements and other enhancements related to the final product's nutritional profile and contribution.
Technological Principle (Multibarrier)
pH Buffering
Use of food-grade amino acids to provide natural acidic elements with minimal pH variation. Inhibits Gram-negative bacteria without compromising functionality, increasing safety and basic action.
Antioxidation
Natural interaction with egg's own lysozymes, potentially containing natural vegetable acids, Carnosol™* at low doses, targeted at yolk and fatty matrices to limit oxidation (odor/flavor).* Available upon request and in jurisdictions where regulations allow.
Optional Additional Bioprotection
Nis-Z-Force™ (E234) (bacteriocin) active against Gram-positive bacteria (e.g., Listeria, sensitive spore-formers), only in pasteurized liquid egg. From 250 mg/kg.
Conventional Preservatives
Sorbates/benzoates (E200–E213) optional in liquid egg when expressive additional control is required beyond the protection already provided by PreserFood™ UOVO (aligned with legal limits).
Optional Ionic Stabilization
Phosphates (E338–E452) for liquid egg, providing improved functionality and colloidal protection. This component should be considered based on the desired label image, as its inclusion may affect the "clean label" perception of the final product.
Process Synergies
The PreserFood™ UOVO system is designed to work in synergy with current good manufacturing practices, including:
Hygiene (CIP/SIP) - in-line cleaning and sanitization systems
Validated pasteurization with optimized parameters
Aseptic/ultra-hygienic filling to minimize post-process contamination
Barrier packaging to protect the product from external contamination
Cold chain ≤ 39.2 °F (4 °C) as an additional barrier against microbial growth
This combination of preservation technologies follows the "hurdle technology" principle, where each barrier contributes to the overall stability of the product without the need to excessively intensify any single one individually.
Reference Formulations (Base)
The formulations comply with category 10.2 "processed eggs and egg products" of the Additives Regulation (EU). Below are the recommended starting dosages, which must be optimized by trial according to the specific characteristics of each product.
PreserFood™ UOVO
Clean Label
Amino acids and their sodium salts.
PreserFood™ UOVO + Carnosol™
E392 Rosemary Extract 50–200 mg/kg (function: antioxidant; adjust to fat base).
System indicative dosage (concentrate): 0.3–1.0% w/w on egg product.
pH target: minimal adjustment (ΔpH ≤ 0.3 units vs. native) to preserve egg white foaming and egg yolk emulsion.
PreserFood™ UOVO UOVO Plus (Enhanced Safety)
PreserFood™ UOVO + E234 Nis-Z-Force 2.5–6.25 mg/kg (only in pasteurized liquid egg).
Objective: extend control against Gram-positives (e.g., Listeria monocytogenes).
This formulation offers an increased level of safety in applications where there is concern about Gram-positive pathogens, maintaining the advantages of the Clean version regarding functional property preservation.
PreserFood™ UOVO Max (Robust Control)
UOVO Plus + E200–E213 Sorbates/benzoates in liquid egg (e.g., 1,000–2,000 mg/kg as free acid; max. 5,000 mg/kg sum).
Optional: E338–E452 Phosphates (≤ 10,000 mg/kg as P₂O₅) for functional stabilization (only in liquid egg).
Designed for demanding processing environments or markets where extended shelf life and maximum microbiological safety are required.
Labeling/Image Note: evaluate PreserFood™ UOVO Max according to market/customer due to benzoate/sorbate perception and phosphate declaration. Some applications or market segments may be more sensitive to the presence of these additives on the label.
The formulations are designed following a modular approach that allows the system to be adapted to the specific requirements of each application, balancing preservative efficacy, impact on functional properties, and labeling considerations according to the manufacturer's needs and the target market's expectations.
Usage Protocols (SOP)
Critical Points
1
Order of Addition
Prepare a pre-mix of the system in 5–10x process water; add with high agitation (in-line) after pasteurization or in-line before filling, avoiding excessive foaming. Proper dispersion of the system is essential to ensure homogeneity and efficacy.
2
Compatibility
Validate compatibility with enzymes (if used), salts, sugars, and color/flavor agents. Certain ingredients may interact with the system's components, affecting its efficacy or the final product's sensory properties.
3
pH and Ionic Strength Control
Record initial/final pH; adjust with buffered systems for controlled ΔpH. Excessive pH variation can negatively affect functional properties, especially egg white foaming.
4
Packaging
Aseptic BIB 5–20 L or IBC; barrier HDPE or multi-layer; clean head; MAP (N₂) option. Packaging provides an additional barrier that complements the action of the preservative system.
5
Refrigeration
≤ 4 °C (39.2 °F) at all times. Temperature is a critical factor for ensuring the system's efficacy and must be rigorously monitored throughout the entire supply chain.
6
Traceability
Lot-by-lot traceability of the system and the egg product. Maintaining detailed records allows for quick identification and resolution of any issues that may arise.
Recommended Initial Dosages (Screening)
These dosages serve as a starting point for optimizing the system in each specific application. It is recommended to conduct preliminary pilot-scale trials before implementing the system at an industrial scale, adjusting dosages based on results obtained in terms of microbiological stability, functional properties, and sensory characteristics.
It is recommended to establish a comprehensive evaluation protocol that includes both instrumental analyses (rheology, texture, colorimetry) and sensory evaluations with a trained panel, to fully characterize the impact of the system in each specific application.
Technological and Sensory Compatibility
Impact on Functional Properties
Egg White (Foaming)
Preserve pH close to native using buffers; avoid marked acidification. It is essential to maintain pH values that do not compromise foaming capacity, a critical characteristic in applications such as meringues, mousses, and confectionery products.
Parameters to test: foam volume, drainage time, and stability.
Egg Yolk (Emulsification)
The antioxidant protects lipid fractions; phosphates (if used) improve emulsion (consider labeling). The emulsifying capacity of the yolk is critical in applications such as mayonnaises, sauces, and dressings.
Parameters to test: emulsion stability, viscosity, resistance to coalescence.
Whole Egg (Gelation)
Check thermal coagulation (DSC/curves) and gel firmness. The gelation capacity of the whole egg is essential for products such as flans, omelets, and confectionery products that require structure.
Parameters to test: gelation temperature, gel firmness, syneresis.
Sensory Evaluation
PreserFood™ UOVO is neutral in taste/aroma at the indicated doses; it is recommended to profile with a trained panel to detect any subtle deviations that may affect the perception of the final product.
Sensory evaluation should include analysis of:
Odor (absence of acetic or foreign notes)
Taste (neutrality, absence of aftertaste)
Color (stability during storage)
General appearance (homogeneity, sheen)
Technological and sensory compatibility is one of the fundamental pillars of the PreserFood™ UOVO system, which has been specifically designed to maintain the critical functional properties of egg products. Unlike other preservative systems that may compromise these properties, UOVO offers an optimal balance between antimicrobial efficacy and preservation of technological functionality.
Validation and Control Plan (QA/QC)
Experimental Design (Minimum)
Batches
≥3 industrial batches per matrix (egg white, egg yolk, whole egg). Validation with multiple batches confirms the reproducibility and robustness of the system.
Conditions
Reference (without system) vs. PreserFood™ UOVO Clean / Plus / Max. The use of untreated controls is essential to quantify the actual benefit provided by the system.
Storage
0–45 days at ≤ 4 °C. Extending the study beyond the expected shelf life allows identification of the failure point and establishment of safety margins.
Analytical Plan
Microbiological (based on FDA/USDA guidelines)
Salmonella: absent in 25g (n=5/c=0) in egg product.
Enterobacteriaceae: m=10, M=100 cfu/g or mL at end of process (see annex).
Listeria monocytogenes (if RTE): ≤100 cfu/g at end of shelf life (or absent in 25g for sensitive niches).
Total aerobic plate count.
Molds and yeasts (especially in formulations with lower pH).
Physico-chemical
pH and evolution during storage
Water activity (Aw)
Peroxides/TBARS (especially in egg yolk)
Color (L*a*b*) and stability
Viscosity and rheological behavior
Functionality
Egg White: foam volume, stability, drainage time
Egg Yolk: emulsifying capacity, emulsion stability
Whole Egg: gelation temperature, gel firmness
Sensory
Complete descriptive profiling
Consumer acceptance tests (where applicable)
Sensory shelf life evaluation
Challenge Test
Targeted challenges with relevant strains such as:
Salmonella spp.
Listeria monocytogenes
Spoilage lactic acid bacteria
Pseudomonas spp.
Acceptance Criteria (Example)
To consider the application of the PreserFood™ UOVO system valid, the following criteria must be met:
Compliance with microbiological criteria for Salmonella and Enterobacteriaceae according to regulations.
Sensory stability during the target shelf-life period.
No significant functional impacts versus control, maintaining key technological properties.
Absence of pathogen growth in challenge tests throughout the proposed shelf life.
Aerobic mesophile counts maintained below spoilage limits (typically 10⁶ cfu/g).
The validation plan must be thoroughly documented, including analytical methodologies, interpretation criteria, and conclusions. This documentation will serve as technical evidence to support the declared shelf life and as a basis for future developments or adaptations of the system.
Microbiological Criteria (Regulation 2073/2005)
Regulatory Compliance (EU Framework) — Operational Summary
Note: Detailed legal references in Annex A. See limits and conditions of use specific to "10.2 Processed Egg Products".
Key Permitted Additives
Group I (QS)
E260 (acetic acid), E267 (buffered vinegar), E270 (lactic acid), etc. These additives can be used quantum satis following good manufacturing practices to achieve the desired technological effect.
E392 (rosemary extract)
Up to 200 mg/kg (as sum of carnosol/carnosic acid). Natural antioxidant that protects lipid fractions, especially in egg yolk.
E234 (nisin)
Up to 6.25 mg/kg — only in pasteurized liquid egg. Bacteriocin effective against Gram-positive bacteria, including Listeria monocytogenes.
E200–E213 (sorbates/benzoates)
Up to 5,000 mg/kg (sum as acid) — only in liquid egg (white/yolk/whole). Traditional preservatives that broaden the spectrum of protection.
E338–E452 (phosphates)
Up to 10,000 mg/kg (as P₂O₅) — only in liquid egg. Improve stability and technological functionality.
Specific Hygiene for Egg Products (Reg. 853/2004, Annex III, Section X)
Breaking of eggs only with **clean and dry** eggs; **rapidly process** each particle of liquid egg.
If not processed immediately, **≤ 4 °C (39.2 °F)** and **≤ 48 h** before processing.
Prohibits centrifuging/cracking to extract residues.
Requirements for **separation of operations** and cleaning.
Products not stabilized for ambient temperature: **cool to ≤ 4 °C (39.2 °F)** after processing.
Labeling (Reg. 1169/2011)
Declare the **function** and **name/E-number** of additives.
Allergen "**egg**" (main ingredient).
Nutritional information where applicable.
Traceability (Art. 18, Reg. 178/2002).
Storage conditions and shelf life clearly indicated.
The PreserFood™ UOVO system has been designed in full compliance with the European regulatory framework for egg products. The selection of additives and their usage levels strictly adhere to current legislation, ensuring the legality of the final product within the EU market.
For applications outside the EU, it is necessary to verify local legislation, as significant differences may exist in permitted additives or their maximum levels, especially concerning nisin and classic preservatives.
Economic Benefit (Model)
Value Levers
↓90%
Recalls and Returns
Estimated reduction in incidents related to premature microbiological spoilage.
↓55%
Reworks
Decrease in batches requiring repasteurization due to high microbial counts.
↑15d
Logistical Window
Average shelf-life extension, facilitating inventory and distribution management.
↓68%
Waste
Reduction in product discarded due to expiration or early spoilage.
Calculator (Formula)
Available Certifications
Halal: Available for all versions
Kosher: Available for all versions
Non-GMO: Statement available
All raw materials used in the manufacturing of the PreserFood™ UOVO system comply with the purity criteria established in Commission Regulation (EU) No 231/2012 of March 9, 2012, laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council Text with relevance for the EEA
Value Analysis by Format
The economic impact varies according to the specific application and egg product format:
Liquid Egg White
Primary added value: maintenance of foaming properties during extended shelf life. Significant economic impact in high-end applications (premium confectionery, catering) where functionality is critical.
Liquid Egg Yolk
Primary added value: antioxidant protection and emulsion stability. Higher ROI in high-fat products where oxidation limits shelf life (sauces, mayonnaise).
Whole Egg
Primary added value: balance between safety, shelf life, and functional versatility. Especially profitable in industrial applications with high volumes and complex distribution.
For a personalized analysis, include real system prices and client spoilage data. The typical ROI ranges from 200-500% on an annual basis, depending on factors such as production volume, distribution chain, and target market.
Additional indirect benefits include greater logistical flexibility, potential expansion into new geographical markets, and reduction of reputational risk associated with food safety incidents.
System Microbiological Specifications
Quality Procedures
1
Receiving
Receiving specifications for the egg product (pH, micro, temperature, odor/color). Verification of key parameters before starting processing.
Temperature control upon receipt (≤ 4°C)
pH verification within specified range
Basic organoleptic evaluation
Supplier documentation review
2
Process
In-line control: pH/temperature/agitation; calibrated dosing of the PreserFood™ UOVO system. Continuous monitoring during processing.
Daily calibration of dosing systems
Automatic recording of critical parameters
Homogeneity verification
Post-process temperature control
3
Sampling
Sampling plan: beginning, middle, and end of lot; T0, T+7, T+14, T+21, T+28, T+35, T+42 days. Sequential analysis to validate stability during shelf life.
Microbiology according to established plan
pH and physical properties control
Functional evaluation (foam, gel, emulsion)
Sensory panel at defined intervals
4
Incident Management
Management of deviations and corrective actions (thermal reprocessing permitted by regulations; recall if not compliant with safety standards).
Documented response protocol
Root cause analysis
Corrective and preventive actions
Verification of effectiveness
Recommended Quality System Documentation
Reference Documents
PNT-001: Receiving and Evaluation of Egg Products
PNT-002: Dosing and Control of PreserFood™ UOVO System
PNT-003: Sampling and Shelf-Life Analysis Plan
PNT-004: Management of Deviations and Corrective Actions
PNT-005: Cleaning and Disinfection of Processing Lines
PNT-006: Validation of Preservation Systems
Key Records
REG-001: Raw Material Receiving Control
REG-002: Process Parameter Monitoring
REG-003: Lot-Specific Analytical Results
REG-004: Sensory and Functional Evaluation
REG-005: PreserFood™ UOVO System Traceability
REG-006: Shelf-Life Verification
The implementation of a robust quality system is essential to guarantee the effectiveness of the PreserFood™ UOVO system. It is recommended to integrate the system's specific control procedures into the existing HACCP plan, identifying additional critical points related to the dosing and homogenization of the preservative.
To facilitate continuous validation and verification, INTABIOTECH offers technical support in the design and implementation of sampling and analysis plans, as well as in the interpretation of results and resolution of potential deviations.
Impact and Probability Matrix
Risk analysis must be updated periodically based on accumulated experience and modifications in process conditions or formulation. It is recommended to establish an early warning system to detect potential deviations before they impact the quality or safety of the final product.
Risks and Mitigations
Sensory Impact
Risk: Perceptible acetic note at high doses, especially in egg white.
Mitigation: Use buffers and conduct sensory panel validation. Adjust dosage specifically for each application.
Indicator: Absence of significant differences in triangular tests or preference tests.
Egg White Functionality
Risk: Excessive acidification reduces foaming capacity.
Mitigation: Maintain ΔpH ≤ 0.3 units relative to the native value. Utilize controlled-release buffered systems.
Indicator: Foam volume ≥ 90% of untreated control; comparable stability.
Label Perception
Risk: Rejection of E-numbers in certain premium markets.
Mitigation: Offer Clean version for "clean label" customers. Emphasize benefits of safety and food waste reduction.
Indicator: Acceptance of labeling by the end customer.
Chemical Interactions
Risk: Unforeseen interactions with salts/phosphates present in the formulation.
Mitigation: Review ionic composition per batch; adjust ionic strength as needed. Conduct compatibility tests.
Indicator: Absence of precipitates or phase separation.
Multi-country Regulatory
Risk: Regulatory variations in export markets.
Mitigation: Confirm permitted additive lists per destination country. Develop specific versions if necessary.
Indicator: Regulatory compliance verified for each target market.
Cold Chain
Risk: Cold chain disruption compromises system efficacy.
Mitigation: Implement temperature loggers. Conduct challenge tests with thermal abuse to determine robustness.
Indicator: Stability maintained even with moderate thermal abuse.
Commercial Strategy and Messaging
PreserFood™ UOVO: safety and extended shelf life in egg products, without sacrificing the functionality your process needs.
Key Messages
Food Safety
Supported by US regulatory criteria and validated through specific challenge tests. Demonstrable reduction of risks associated with pathogens such as Salmonella and Listeria.
Shelf Life Extension
Demonstrable through industrial validation. Typical increase of 10-15 additional days under proper refrigeration, maintaining sensory quality.
Preserved Functionality
Maintains foaming (egg white), emulsification (egg yolk), and gelling (whole egg). Specifically designed not to compromise critical technological properties.
Modular Versatility
Clean/Plus/Max options for different labeling policies. Adaptable to various market requirements and specific applications.
Target Segments
Egg Product Processors
Industrial manufacturers of pasteurized liquid egg products seeking differentiation and added value.
4th and 5th Generation Foods
Producers of refrigerated ready-to-eat or ready-to-cook foods using egg products as an ingredient.
Industrial HORECA
Preparations for hospitality and catering where safety and shelf life are critical.
Specialty Manufacturers
Companies producing high egg product content protein beverages and baked goods.
Typical Objections and Responses
The commercial strategy for PreserFood™ UOVO is based on positioning the product as a comprehensive solution that adds value in multiple dimensions: safety, quality, operational efficiency, and profitability. It is not just a product that acts indirectly as a preservative, but a system that optimizes the entire egg product value chain, truly being a processing aid that has no technological effect on the final product, but provides it with exceptional characteristics.
Recommended Support Materials
Physical Samples: PreserFood™ UOVO for trials by client R&D departments or their associated Laboratories.
Validation Reports: Anonymized data from existing client success stories, from our growing database, including graphs of microbiological counts and shelf life.
ROI Calculator: Digital tool to calculate the return on investment on-site based on client data.
Technical Data Sheets: Detailed documentation for the client.
Videos and other promotional materials.
The presentation should be adapted to the specific profile of the interlocutor, emphasizing technical aspects for R&D or Quality audiences, and economic/commercial aspects for management or procurement. It is advisable to customize examples and data according to the client's specific sector (e.g., confectionery industry, egg product processor, sauce manufacturer, etc.).
The expansive phenomenon that PreserFood™ UOVO is experiencing in the egg and egg product industry is truly spectacular. In the EU, we are continuously adding new clients who integrate the system into their industrial production, thereby increasing the quality, safety, acceptance, and presence of their processed products on shelves and wherever they are used (hospitality, industrial bakery-confectionery, etc.), which represents a satisfaction for our company and for the brand.
IP/Trademarks
Trademark Registration Status: PreserFood™ is a registered trademark of ND Pharma & Biotech in internationally covered classes. PreserFood™ UOVO belongs to the PreserFood™ family and is similarly protected by exclusive IP rights.
Technological Protection: The specific composition and manufacturing process of PreserFood™ UOVO are protected by trade secret, with priority dating back to 2014.
Disclaimers:
PreserFood™ is a registered trademark of ND Pharma & Biotech. The technical information contained in this document is confidential and subject to non-disclosure agreements. © 2025 The ND Pharma & Biotech Co. (UK) - INTABIOTECH, S.L. All rights reserved.
Appendix A — Table of Additives and Limits (Category 10.2, EU)
Appendix B — Microbiological Criteria (EU)
Salmonella
In egg products: absence in 25 g (n=5/c=0) — safety criterion.
Legal basis: Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs.
Enterobacteriaceae
In egg products: m=10, M=100 cfu/g or mL — process hygiene (end of manufacturing).
Legal basis: Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs.
Listeria monocytogenes
In RTE foods: ≤ 100 cfu/g at end of shelf-life (or absence in 25 g depending on subcategory).
Legal basis: Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs.
Annex C — Specific Hygiene (Egg Products)
Basic Requirements
Broken only with **clean and dry** eggs.
**Separation** of areas: washing/drying/disinfection (if applicable), breaking/collection, and other operations.
**Prohibited** to obtain contents by centrifugation of shells.
Temperature Control
If not processed immediately: **≤ 4 °C** and **≤ 48 h**.
Products not stabilized for ambient temperature: **cool to ≤ 4 °C** after processing.
Legal Basis: Regulation (EC) 853/2004, Annex III, Section X: Specific requirements for eggs and egg products.
Compliance with these specific hygiene requirements is essential to guarantee the microbiological safety of egg products. The PreserFood™ UOVO system has been designed as a complement to these hygiene practices, not as a substitute for them. The combination of good manufacturing practices, temperature control, and the multi-barrier preservation system provides the highest possible level of protection.
Notices and Limitations
This dossier **does not substitute** for industrial evaluation/validation or specific country/market regulatory consultation.
Usage Limitations
Specific Validation
Dosages and effects are **indicative** and must be optimized for each specific application. Results may vary depending on factors such as initial microbiological load, processing conditions, product pH, and other ingredients present in the formulation.
Hygienic Practices
Use compliant raw materials and validated hygienic processes. The PreserFood™ UOVO system is a complement to good manufacturing practices, not a substitute for them. Its effectiveness depends on a solid foundation of industrial hygiene.
Local Regulation
Verify compliance with specific legislation for each target market. Limits and conditions of use may vary significantly between different countries or regions, especially outside the European Union.
Technical Contact
INTABIOTECH, S.L.
Botiguers St. 3
46980 Paterna, Valencia (Spain)
Tel: +34 881 092 720 | +34 613 812 425
Web: www.intabiotech.com
Technical Department
For specific inquiries regarding applications, dosage, or regulatory aspects, please contact our technical team specialized in food safety and preservation. [email protected]
Customer Support
We offer comprehensive technical assistance throughout the implementation process, including pilot testing, industrial validation, and troubleshooting. [email protected]
Responsibility and Guarantees
INTABIOTECH, S.L. and ND Pharma & Biotech guarantee the quality of the PreserFood™ UOVO system according to the specifications indicated in this dossier, but cannot guarantee specific results in particular applications without prior validation. Pilot-scale tests are recommended before industrial implementation.
The information contained in this dossier is provided in good faith and represents the current state of knowledge. However, it may be subject to modifications based on new scientific discoveries or regulatory changes.
Confidentiality
This dossier contains confidential information and intellectual property of INTABIOTECH, S.L. and ND Pharma & Biotech. Its disclosure to third parties without express authorization is prohibited. The recipient agrees to maintain the confidentiality of the information and to use it exclusively to evaluate the suitability of the system for their specific application.
For additional technical inquiries, clarifications on regulatory aspects, or implementation support, please contact our technical team using the contact details provided in the contact section.
Additional Services Available
Laboratory Analysis
Microbiological, physicochemical, and sensory evaluation of products treated with the PreserFood™ UOVO system.
Challenge Tests
Controlled inoculation studies to validate antimicrobial efficacy against specific pathogens.
Formulation Optimization
Customized adjustment of the system's composition for specific applications and particular requirements.
Technical Training
Training of plant personnel in the correct implementation and control of the preservative system.
PreserFood™ UOVO — Food Safety, Shelf Life, and Technological Functionality for Your Egg Products
PreserFood™ UOVO
ND Pharma & Biotech Publishing Services                                                                                                                           Temple Building, 3-7 Temple Avenue, London, UK.                                                                                                                       For any concerns regarding this document, please write to:
[email protected]
S