Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Preventive Effect of Sugar-free Chewing Gum Containing Maltitol on Dental Caries in situ

  • Lee, Eun-Jung (Department of Food and Nutrition, College of Human Ecology, Seoul National University) ;
  • Jin, Bo-Hyoung (Department of Preventive & Social Dentistry, School of Dentistry, Seoul National University) ;
  • Paik, Dai-Il (Department of Preventive & Social Dentistry, School of Dentistry, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, College of Human Ecology, Seoul National University)
  • Published : 2009.04.30
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Abstract

The preventive effect of chewing gum containing maltitol, xylitol, gum base, and sugar on remineralization were investigated. The clinical study consisted of 8 weeks' randomized, double blind, controlled, cross-over clinical trials including 24 healthy adults had chew gum. After each test week, remineralization effect was evaluated by measuring microhardness and scanning electron microscopy (SEM). Microhardness of experimental chewing gum containing maltitol or xylitol was significantly higher than that of sugar gum (p<0.005). Images of SEM showed the remineralization effect of gum containing gum base, maltitol, or xylitol compared with sugar gum. Maltitol and xylitol gums were more effective in remineralization than sugar gum. It was concluded that maltitol and xylitol can be used as sugar substitute to prevent dental caries.

Keywords

References

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