Phosphorus is an essential mineral in the human diet, and it is necessary for several biological processes. However, consuming too much phosphorus can have adverse health effects. To regulate the amount of phosphorus in food products, regulatory agencies, such as the European Union, have set limits on the amount of “bound P” in food additives.
Bound P refers to the phosphorus that is chemically bound to other molecules in food additives, such as starches. The EU has set limits on the amount of bound P in different types of starches, with the goal of ensuring that consumers do not exceed their daily phosphorus intake.
For example, according to Commission Regulation (EU) No 231/2012, the limit for bound P in wheat and potato starches is 0.5%, while the limit for starches from other sources is 0.4%. Food additives that exceed these limits cannot be used in food products sold in the EU.
Understanding bound P is important for food manufacturers to ensure that their products comply with regulatory requirements. It is also essential for consumers to be aware of the phosphorus content in the food they eat, especially if they have specific dietary needs or health conditions that require them to limit their phosphorus intake.
In summary, bound P is a term used to describe the amount of phosphorus that is chemically bound to other molecules in food additives, such as starches. Regulatory agencies have set limits on the amount of bound P in food products to ensure that consumers do not exceed their daily phosphorus intake.