TEXMAX HA — The Novel Solution For Non-phosphate Processed Meat Challenge

Hoang Anh, the leading Vietnamese Flavours & Food Ingredients manufacturer, is excited to introduce the latest innovation: TEXMAX HA — the replacement of phosphate additives that can ensure equivalent quality in terms of the meat texture.

Phosphates are one of the main additives commonly added to many types of industrially processed foods including meat, poultry, seafood, cheeses, dressings, beverages, and bakery products, thanks to the ability to improve the texture and low cost.

However, many researchers and health experts have found a strong link between consuming too much phosphate additives and the negative impact on the consumer’s health.

WHY PHOSPHATE ADDITIVES WOULD BE THE NEXT “VILLAIN” INGREDIENT

According to the European Food Safety Authority, the acceptable daily intake (ADI) of phosphates is about 40 milligrams per kilogram of body weight (mg/kg bw) per day. However, as phosphate additives are currently being used in numerous processed foods depending on the food choices, many consumers might take such additives higher than the recommendation.

Once absorbed by the human body, phosphates are then excreted and filtered by the kidneys, therefore, ingesting too large doses could induce renal impairment. Health experts have found that high-normal levels of phosphates in the blood are associated with a higher risk of cardiovascular disease, calcium deposits, and hardening of the arteries in the heart, even in healthy young people. Emerging research has also linked higher intakes of phosphorus to a negative impact on bone health.

NON-PHOSPHATE — THE NEW OPPORTUNITY FOR FOOD MANUFACTURERS

Consumers’ concerns about phosphate additives in processed foods have motivated HOANG ANH to research, develop and successfully create TEXMAX HA — the first product on the market that can completely replace phosphate-containing mixtures while ensuring the same quality, or even better, in terms of texture for processed meat products. The texture profile analysis of different sausages was performed in triplicate using a TA-XT Plus Texture Analyzer (Stable Micro Systems, Surrey, UK). Attributes of hardness, cohesiveness, springiness, and chewiness were determined. Table 1 shows texture profile attributes of different sausages using commercial phosphates and TEXMAX HA, which were manufactured using the same formula, except for texture additives, by Hoang Anh R&D team, and compared to lead market sausage.

Table 1. Texture profile attributes of sausages (Mean, n = 3)

According to Table 1, the hardness value of the phosphate sausage, which is the maximum force required to compress the sausage sample, is found to be the highest, whilst there is a non-significant difference in texture between the TEXMAX-HA sausage and the lead market one. In addition, cohesiveness is defined as the ratio of the second positive bite area to the first positive bite area, springiness (elasticity) is known as the height to which the food recovers during the time that elapses between the end of the first bite and start of the second bite (distance or length of the compression cycle during the second bite). The results show that there are similar values among the sausage samples investigated. In sensory terms, chewiness is known as the energy required for chewing a semisolid meat sausage until it is ready for swallowing. For comparison, there is a general tendency toward high chewiness in sausage produced with phosphates compared to TEXMAX-HA and the lead market sausages. Therefore, it is concluded that TEXMAX-HA can be applied to completely replace commercial phosphates for improving the texture attributes of meat sausages. It is highly recommended that the use of TEXMAX-HA as a food additive in the industrial production of processed foods is of great importance due to health care needs.

TEXMAX HA — NEW CHOICE FOR HEALTHIER PROCESSED MEAT PRODUCTS 

• Completely NO phosphates in the formula.
• Unlimited usage of ingredients (GMP).
• Substances in composition do not react with each other to form new substances.
• In line with healthier, minus-claimed food trend in Vietnam and the globe.

TEXMAX HA — ENHANCE ENJOYMENT EXPERIENCE

In addition to the good health effects due to the complete elimination of phosphate additives, TEXMAX HA is also offering the great ability to enhance the eating experience:

• Improve the water holding capacity, keepingthe freshness and juiciness.
• Increase the adhesion between protein, fat, fiber, and starch components.
• Create a brittle, chewy equivalent to better than other phosphate-containing mixtures on the market.
• Enhance the naturally delicious taste of meat.

For more information, please visit our website (https://hoanganh.com.vn/en).
Follow our Facebook page (https://www.facebook.com/www.hoanganh.com.vn) and LinkedIn (https://www.linkedin.com/company/ho%C3%A0ng-anh-flavors-&-food-ingredients/).

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