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PubMed1976

[Sugar-free, tooth-protecting chewing gum and candy. Results of a 7-year study].

Experiences of 7 years with sugarless chewing gums and lozenges (tab. I and II) regarding their tooth protective properties are reported. Telemetry of interproximal plaque pH allows to assess acid formation from carbohydrates by plaque bacteria under almost natural conditions. Altogether, 5 chewing gums and 8 lozenges containing sorbitol or mixtures of sorbitol and hydrogenated oligosaccharides were investigated. Lowest pH values during and after chewing sugarless gums varied between pH 6.0 and 7.3. When sucking sugarless lozenges the recorded pH values were between 5.8 and 7.0. In contrast to lozenges, the consumption of sugarless chewing gums becomes particularly important due to their greater stimulation of saliva and buffering capacity of oral fluid. All products tested did not acidify interproximal plaque below the critical pH and therefore comply with the regulations of the Swiss Federal Health Authorities with respect to the labeling or marketed sweets with "safe for teeth". New non-fermentable sugar-replacing substrates are being developed. Their utilization in foodstuffs and sweets is being discussed.

Candy↗
PubMedDate not supplied

[Microbiological characteristics and detection of capsular forms of bacteria of the intestinal group in confectionery produced at the candy-chocolate factories].

Five types of confectionery and its semifinished products were investigated for contamination with Klebsiella, mesophilic aerobic and elective anaerobic, coliform bacteria, E. coli, etc. after a long-term storage. E. coli and St. aureus were not detected after inoculation on 1 g of the product; mold fungi were identified only in singular samples, their level did not exceed 20 CFU/g; the level of mesophilic aerobic and elective anaerobic bacteria varied from several hundreds to 3000-5500 CFU/g; coliform bacteria were identified in the amounts from 11 to 100 CFU/g. The identification of coliform bacteria has evidenced the presence of Enterobacter aerogenes and Kl. pneumoniae in the products investigated. Klebsiella were detected in 28-30% of the samples analyzed, their level did not exceed 100 CFU/g. The authors have proved the necessity of microbiological control of starting material, semifinished and finished confectionery products for the above bacteria.

Cacao↗