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Journal of Dental Research, Vol 57, 447-451, Copyright © 1978 by International & American Associations for Dental Research Online Journals

ARTICLES

Enamel dissolution by various food acidulants in a sorbitol candy

C. J. Kleber, M. S. Putt and J. C. Muhler

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.




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