Phosphate is one of the main additives commonly added to many types of processed foods including meats, cheeses, dressings, beverages, and bakery products, thanks to its ability to improve the texture and low cost. 

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

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

Once absorbed by the human body, phosphate is 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 phosphate in the blood are linked to 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 additives phosphate 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.

TEXMAX HA - NEW CHOICE FOR HEALTHIER PROCESSED MEAT PRODUCTS 

TEXMAX HA - ENHANCE ENJOYMENT EXPERIENCE

In addition to the good health effects due to the complete elimination of additive phosphates, TEXMAX HA also offers the ability to enhance the eating experience

- Absorb and retain water well, keep the freshness and juiciness

- Create a brittle, chewy equivalent to better than other phosphate-containing mixtures on the market

- Increase the adhesion between protein, fat, fiber, and starch components.

- Enhance the naturally delicious taste of meat, and prevent the formation of strange flavors caused by oxidation.