PreserFood™ UOVO — Original Formula
Functional preservation and stabilization system for egg products developed by ND Pharma & Biotech | INTABIOTECH.
An innovative solution based on amino acids and natural salts specifically designed for the egg product industry, which extends shelf life, ensures microbiological safety, and preserves functional properties without altering the sensory profile or even improving it.
0) Executive Summary
PreserFood™ UOVO Original Formula is an advanced functional system based on amino acids and their natural salts, specifically formulated for the protection and stabilization of pasteurized liquid egg products, including egg white, yolk, and whole egg, as well as their derived preparations.
This innovative system has been developed with the primary objective of significantly extending the shelf life of egg products, maintaining rigorous microbiological safety standards, and, crucially, preserving the characteristic protein functionality of the egg (foaming capacity, gelling, and emulsification) without introducing modifications to the original sensory profile.
Unlike traditional preservatives, PreserFood™ UOVO is positioned as a new generation functional ingredient, directly inspired by the natural biochemistry of the egg. Its multifunctional mechanism of action allows it to simultaneously function as a stabilizer, natural preservative, and technological enhancer, offering a comprehensive solution for the egg product industry.
Conceptual representation of the PreserFood™ UOVO functional system interacting with naturally present proteins and enzymes in the egg.
PreserFood™ UOVO is a solid product in a commercial presentation suitable for direct addition to the raw material (egg), prior to pasteurization.
1) Technological Principle
The PreserFood™ UOVO formula is based on a unique composition of amino acids and naturally derived salts, carefully selected to act synergistically and provide multiple simultaneous functional benefits, thereby preserving the integrity of the egg product.
Protein Stabilization
Maintains the native structure of egg proteins (mainly ovalbumin, conalbumin, ovomucin, and livetin), preserving their critical functional properties such as foaming capacity in egg white and emulsifying capacity in egg yolk. This mechanism protects against premature denaturation and consequent functional collapse.
Osmotic and pH Balance
Contributes to generating a microenvironment with osmotic and pH conditions less favorable for microbial development, without significantly altering the overall pH of the egg product. This localized effect creates biochemical barriers that hinder the proliferation of spoilage and pathogenic microorganisms.
Antioxidant Protection
Limits lipid and protein oxidation processes, preventing the appearance of undesirable sensory notes (rancidity, metallic flavors), especially in the lipid fractions of the yolk. This action preserves sensory freshness for extended storage periods.
Natural Enzymatic Synergy
Potentiates the antimicrobial action of natural egg enzymes, such as lysozyme, by creating an environment that optimizes their protective activity. This mechanism reinforces the intrinsic preservative capacity of the egg product without altering its enzymatic profile or functionality.
Sensory Neutrality
Provides a clean taste with no interference in the typical organoleptic profile of the egg. The careful selection of components ensures that no strange or foreign notes are introduced to the original product, maintaining the sensory authenticity expected by both professionals and consumers.
Organoleptic Improvement
At certain doses, PreserFood™ UOVO also allows for a very interesting organoleptic improvement in the egg product. This is achieved by introducing nuances that glycine, present in our formula, brings to the egg, contributing to an enhanced flavor and the prevention of undesirable notes.
This multifactorial approach represents a significant innovation compared to traditional preservation systems, as it acts comprehensively on different aspects of egg product stability, without resorting to conventional preservatives or invasive technologies.
2) Key Benefits
PreserFood™ UOVO Original Formula offers significant advantages for egg product manufacturers and their customers, addressing the industry's main challenges:
Shelf-Life Extension
Achieves an additional 10-15 days of shelf life under refrigeration (≤4 °C) for pasteurized liquid egg. This significant increase in commercial life represents a substantial competitive advantage, especially for distribution channels with complex logistical chains or export markets.
Note: These estimates are indicative and must be validated through specific industrial trials for each matrix and process.
Enhanced Microbiological Safety
Effectively contributes to the reduction of hygienic quality indicator microorganisms (such as Enterobacteriaceae and mesophilic aerobes) and boosts stability against relevant pathogens in the egg industry, particularly Salmonella spp. and Listeria monocytogenes. This factor is critical for both food safety and regulatory compliance.
Intact Protein Functionality
Unlike other preservation systems that can compromise functional properties, PreserFood™ UOVO fully preserves key technological characteristics: the egg white maintains its exceptional foaming capacity, the yolk retains its emulsifying properties, and the whole egg maintains its gelling capacity when subjected to heat treatment.
Clean Label Positioning
Being based on natural amino acid compounds, it facilitates commercial communication aligned with current consumer trends. The components can be declared as functional ingredients and not as classic additives, improving the perception of the final product and its acceptance in both the industrial sector and by the end consumer.
Versatility of Application
Applicable to all liquid egg product formats: egg white, yolk, or whole egg, as well as derived preparations such as liquid omelet mix, protein drinks, or pastry bases. This flexibility allows for standardization of preservation processes across different production lines using a single functional system.
Cost-in-Use Optimization
The investment in PreserFood™ UOVO is fully justified by the tangible benefits obtained. The extension of shelf life, in particular, reduces waste, optimizes inventory management, and opens new market opportunities, which translates into a significant return and an improvement in the overall profitability of the egg product.
3) Usage Protocols
The correct implementation of PreserFood™ UOVO in industrial processes requires following specific protocols that guarantee its efficacy and optimize its performance in different egg product matrices.
Recommended Dosage
An indicative dosage of 0.2–0.5% w/w of the liquid egg product is recommended. This concentration must be adjusted through specific trials for each product type and process, considering factors such as:
  • Type of egg product (egg white, yolk, whole egg)
  • Applied pasteurization conditions
  • Target shelf life
  • Initial contamination level
  • Presence of other functional ingredients or additives, if applicable.
  • Implementation of the PreserFood™ UOVO System in any of its variants.
Addition Methodology
To ensure homogeneous distribution and maximize the functional system's efficacy:
  1. PreserFood™ UOVO Original Formula is a pour-on product, and therefore its preferred application is direct, although it can be incorporated at other points in the process always prior to pasteurization.
  1. Incorporate with homogeneous agitation.
  1. Preferably, add it before pasteurization, to enhance its effectiveness through it.
Compatibility and Storage
  1. PreserFood™ UOVO Original Formula is compatible with:
  • Standard heat treatments in the industry
  • Common processing aids (salts, sugars, enzymes)
  • Conventional packaging systems
  • Other systems such as the PreserFood™ UOVO System (Plus, Max, etc.)
The product is presented in a stable solid format, easy to handle and integrate into existing industrial lines, requiring no additional equipment investments.
4) Expected Results
The implementation of PreserFood™ UOVO Original Formula in egg products provides consistent and measurable results across various critical parameters for the final product's quality and safety. These results have been documented through extensive laboratory trials and industrial validations.
Comparative evolution of mesophilic aerobic microorganism growth in liquid whole egg stored at 4°C
Microbiology
Sustained reduction of hygiene indicator microorganisms (especially Enterobacteriaceae and mesophilic aerobes) throughout storage. Effective control of potential pathogens throughout the declared shelf life. Microbial counts remain significantly below critical thresholds established by regulations and internal quality standards.
Physicochemistry
pH stability throughout the preservation period, with oscillations of less than ±0.1 units. Demonstrated reduction of lipid oxidation (TBA values up to 40% lower compared to control). Lower formation of undesirable volatile compounds associated with protein and lipid degradation, significantly reducing the appearance of off-flavors during prolonged storage.
Sensory
According to trained panel reports, egg products treated with PreserFood™ UOVO maintain organoleptic characteristics virtually identical to those of the freshly prepared control product, with no appreciable changes in odor, taste, or color even after prolonged storage periods. Absence of strange notes or technological nuances that could compromise the perception of freshness.
Functionality
Egg white maintains its ability to form foams with volume and stability equivalent to the control. The yolk preserves its emulsifying properties, producing stable and homogeneous emulsions. The whole egg retains its thermal gelling capacity without alterations in texture or syneresis. These functional parameters remain stable throughout the extended shelf life.
5) Commercial Strategy
Value Proposition
"PreserFood™ UOVO Original Formula: the first preservation solution for egg products based on functional ingredients of amino acids and natural salts, which provides safety, shelf life, and stability without altering the egg."
Key Messages
Natural Inspiration
Development inspired by the egg's natural biochemistry, utilizing compounds compatible with its intrinsic protein systems.
Preservation Without Compromise
Proven preservative efficacy without compromising the flavor, texture, or functional properties of the original egg product.
Adaptive Flexibility
Versatile solution applicable in different matrices and processes, adaptable to the specific needs of each producer.
Positive Perception
Labeled as functional ingredients (not additives), improving the perception of the final product in demanding markets.
Target Segments
Industrial Egg Product Manufacturers
  • Manufacturers of pasteurized liquid egg white
  • Producers of liquid egg yolk for industrial use
  • Plants for pasteurized liquid whole egg
  • Exporters of refrigerated egg products
Prepared Food Manufacturers
  • Companies producing refrigerated liquid omelets
  • Industrial pastry producers
  • Manufacturers of egg-based protein beverages
  • Sauce and dressing industry using eggs
HORECA and Food Service
  • Distributors of egg products for hospitality
  • Restaurant chains with centralized kitchens
  • Institutional catering companies
  • Collectives with high menu turnover
This commercial strategy positions PreserFood™ UOVO as an innovative and differentiated solution that responds to the current needs of the egg product market, offering tangible competitive advantages for both producers and their customers in terms of quality, safety, and economic performance.
6) Validation Plan
To ensure the effectiveness and safety of PreserFood™ UOVO Original Formula under real industrial application conditions, a comprehensive validation protocol is established, which must be implemented before its large-scale commercial application. This plan covers all critical aspects of the product: microbiological safety, physicochemical stability, functional properties, and shelf life.
Pilot Trials
The production and evaluation of a minimum of 3 pilot batches are required for each application matrix (egg white, yolk, whole egg), preferably in industrial or semi-pilot facilities. Each batch must be produced following the standard manufacturing protocol with the following variants:
  • Control without PreserFood™ UOVO
  • Test with minimum recommended concentration (0.2%)
  • Test with maximum recommended concentration (0.5%)
  • Optionally, an intermediate concentration (0.35%)
All relevant process and product parameters will be evaluated comparatively.
Challenge test (microbiological challenge test)
Controlled inoculation tests will be carried out to validate antimicrobial efficacy against the main microorganisms of interest:
  • Salmonella enteritidis (main reference pathogen in egg)
  • Listeria monocytogenes (relevant for long shelf-life refrigerated products)
  • Enterobacteriaceae (as indicators of hygienic quality)
  • Pseudomonas spp. (common spoilage organisms in prolonged refrigeration)
The test must evaluate the evolution of these microorganisms under standardized conditions over time, comparing treated and control samples.
Functional Controls
Exhaustive evaluation of key technological properties that must be preserved:
  • Foaming: foam volume, 30 min stability, drainage
  • Emulsification: emulsifying capacity, emulsion stability, thermal cycling resistance
  • Gelation: gel strength, gelation temperature, syneresis
  • Performance in final applications: testing in finished products (pastries, omelets, sauces)
Results must be equivalent to or superior to those of the control product for each parameter evaluated.
Shelf-life Studies
Systematic evaluation at predefined intervals: T0 (freshly prepared product), T+7, T+14, T+21, T+28, and T+35 days in refrigerated storage at 4°C. At each control point, the following will be analyzed:
  • Complete microbiological parameters
  • Physicochemical indicators (pH, lipid oxidation, proteolysis)
  • Sensory evaluation by trained panel
  • Specific functional properties according to matrix
This evaluation will allow for precise determination of the actual shelf life achieved with the PreserFood™ UOVO system in each specific application.
The results obtained from this validation plan will be thoroughly documented in a technical report that will serve as the basis for regulatory dossiers and commercial product documentation.
Additional Considerations:
  • This document corresponds to version 1.0 (August 2025) and is subject to periodic updates as new data are generated.
  • The implementation of PreserFood™ UOVO Original Fórmula must be carried out by qualified technical personnel, following the recommendations provided by the INTABIOTECH technical support team.
  • The product is specifically formulated for egg products and their derivatives; its use in other food matrices has not been validated. Before use, consult with our Technical Department.
  • Compliance with local food legislation is the responsibility of the end-user of the product.
7) Legal Disclaimers

Confidential Document and Copyright
© 2025 The ND Pharma & Biotech Co. / Intabiotech SL
The information contained in this document is strictly confidential and is the exclusive property of ND Pharma & Biotech | INTABIOTECH. Its total or partial reproduction, as well as its distribution to third parties without express written authorization, is prohibited. This document is protected by confidentiality and trade secret agreements. This document is valid for commercial information purposes but does not constitute an offer, invitation to treat, or binding contract of any type or nature, nor is it a guarantee of product performance and results, given the industrial and technical variables involved in the implementation process of a solution like the one presented here, across various industries and their capabilities. Therefore, any commercial, industrial, business, or other decisions made based on the information provided in this document are the sole responsibility of the potential or existing client.

Industrial Validation Required
The data and specifications presented in this document are based on laboratory tests and controlled pilot trials. It is essential to conduct a complete validation under specific industrial conditions before large-scale commercial application. The particular conditions of each facility, process, and product may affect the final results. Even though PreserFood™ UOVO Original Formula has demonstrated its quality and effectiveness over the years, past results do not guarantee future results. This product is optimized through validation tests and should not be adopted by analogy with other industries that have already implemented and are successfully using it in their egg products.

Indicative Dosages
The indicated dosages (0.2-0.5% w/w) are indicative and must be adjusted through specific tests for each type of egg product and process. The optimal concentration may vary depending on various factors such as initial microbial load, applied thermal treatment, packaging conditions, and target shelf life.
Technical Contact
Contact Information
INTABIOTECH, S.L.
C/ Botiguers 3
46980 Paterna, Valencia
Spain
Phone: +34 881 092 720 | +34 613 812 425
Web: www.intabiotech.com
Email: [email protected]
Technical Support
Our team of food technology specialists is available for:
  • Personalized technical advice
  • Trial protocol design
  • Assistance with industrial implementation
  • Resolution of specific queries
  • Training for client's technical staff
Sample Request
To request samples of PreserFood™ UOVO for trials, please contact our sales department indicating:
  • Type of egg product where it will be applied
  • Approximate production volume
  • Specific objectives (shelf life, safety, functionality)
  • Specific process conditions
Certifications and Guarantees
INTABIOTECH holds the following certifications that support the quality of our products and services:
  • ISO 9001:2015 - Quality Management
  • IFS (Producing Factory) - Food Safety
  • Kosher and Halal Certification available upon request
PreserFood™ UOVO Original Formula
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