Studies of the Dental Properties of Lactitol Compared with Five Other Bulk Sweeteners in vitro

Abstract

Standardized mixed cultures of dental plaque microorganisms were incubated for 24 h in media containing six different bulk sweeteners as energy source. The attack of the acid generated on tooth mineral was measured by calcium and phosphorus analyses. Demineralization was most severe with glucose and sucrose. Less acid was generated from sorbitol and mannitol, with much reduced demineralization. Fermentation of lactitol and xylitol was only very slight, leaving the final pH high and leading to extremely low enamel demineralization figures. The amounts of polysaccharide synthesized by the microorganisms in the incubations decreased in the order: glucose greater than sucrose greater than sorbitol greater than mannitol greater than lactitol greater than xylitol.