This is Mr. Mark Ancog of Cebu City. While browsing the net for ham ingredients, i came with a site wherein phosphate and prague powder are among the ingredients. Being new to both ingredients, I am curious on their uses.
Hoping for an answer, I decided to ask for help on this site for I think that you are also in line in food safety and perhaps you have encountered these ingrdients.
Lastly, are these ingredients applicable to vegetables? I am fervently and ardently hoping for a positive response regarding the matter..
Thank you..
Truly yours,
Mark Ancog
Answer The two ingredients you have found are curing agents (Prague Powder), and preservatives (phosphates). Curing agents are nitrate or nitrite compounds added during processing.
Both are used to reduce the water content of the meat, increasing/enhancing flavor, and limiting the potential for spoilage.
I don't know how using cure agents on vegetables would be of much benefit. They will act in the same way, causing water to leave the food , but would likely create inedible and very salty tasting vegetables.
