Enamel Dissolution by Various Food Acidulants in a Sorbitol Candy
- 1 March 1978
- journal article
- Published by SAGE Publications in Journal of Dental Research
- Vol. 57 (3) , 447-451
- https://doi.org/10.1177/00220345780570030501
Abstract
The carboxylic acids used as food acidulants were evaluated for their effect on enamel dissolution in vitro. In water, the potential of the food acids to demineralize enamel was directly proportional to their acidity. However, in a sorbitol candy, the amount of enamel dissolution was correlated with the potential of the acids to chelate calcium.Keywords
This publication has 4 references indexed in Scilit:
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