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Changes in Plaque pH in vitro by Sweeteners

Eastman Dental Center, 625 Elmwood Avenue, Rochester, New York 14620

J. Fu

Eastman Dental Center, 625 Elmwood Avenue, Rochester, New York 14620

A new in vitro pH method was used to compare the ability of natural dental plaque to convert nine sweeteners to acid. Tests made in 0.1, 1.0, and 10.0% concentration, or sucrose sweetener equivalents, showed that isomaltulose gave the lowest pH, followed in order by Lycasin, mannitol, palatinit, sorbitol, sorbose, and then, with negligible acid production, aspartame, saccharine, and xylitol. Unlike the other sweeteners, xylitol and saccharine gave smaller pH depressions in higher concentrations of test solutions. At the concentrations tested, none of the sweeteners interfered with acid production from sucrose.

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Journal of Dental Research, Vol. 64, No. 9, 1130-1133 (1985)
DOI: 10.1177/00220345850640090601


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This Article Abstract Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Bibby, B.G. Articles by Fu, J. Search for Related Content PubMed Articles by Bibby, B.G. Articles by Fu, J. Social Bookmarking                         What's this?