T H Grenby1, M Mistry. 1. Department of Oral Medicine and Pathology, UMDS, Guy's Hospital, London, UK.
Abstract
OBJECTIVES: To evaluate the potential dental effects of ten new types of sugar-free sweets formulated with Lycasin or isomalt as bulk sweeteners instead of sugars. METHODS: Examination of the sweets for their acidity, fermentability by oral microorganisms, influence on the demineralisation of dental enamel, and their influence on human interdental plaque pH, compared with conventional sugar-containing sweets. FINDINGS: The importance of reducing the levels of flavouring acids in the sweets was demonstrated. It was not straightforward to evaluate chocolate products in this system, but the potential benefits of re-formulating fruit gums, lollipops, chew-bars, toffee and fudge with Lycasin or isomalt in place of sugars were shown by determining their reduced acidogenicity and fermentability compared with conventional confectionery. CONCLUSIONS: The extent of demineralisation of dental enamel was related to both the acidity and the fermentability of the sweets. Re-formulating sweets with reduced acidity levels and bulk sweeteners not fermentable by dental plaque microorganisms can provide a basis for improving their potential dental effects.
OBJECTIVES: To evaluate the potential dental effects of ten new types of sugar-free sweets formulated with Lycasin or isomalt as bulk sweeteners instead of sugars. METHODS: Examination of the sweets for their acidity, fermentability by oral microorganisms, influence on the demineralisation of dental enamel, and their influence on human interdental plaque pH, compared with conventional sugar-containing sweets. FINDINGS: The importance of reducing the levels of flavouring acids in the sweets was demonstrated. It was not straightforward to evaluate chocolate products in this system, but the potential benefits of re-formulating fruit gums, lollipops, chew-bars, toffee and fudge with Lycasin or isomalt in place of sugars were shown by determining their reduced acidogenicity and fermentability compared with conventional confectionery. CONCLUSIONS: The extent of demineralisation of dental enamel was related to both the acidity and the fermentability of the sweets. Re-formulating sweets with reduced acidity levels and bulk sweeteners not fermentable by dental plaque microorganisms can provide a basis for improving their potential dental effects.