Research Summary abstract
British Dental Journal 196, 467 (2004)
Published online: 24 April 2004 | doi:10.1038/sj.bdj.4811177
Research Summary:
An in situ erosive study of soft drinks modified with xanthan gum
Lindsay Hunter, Dr1
- Peer reviewed publications demonstrate the low erosive properties of a blackcurrant/ calcium drink. Further development of this beverage, by incorporation of xanthan gum, allows the beverage to increase in acidity to optimise variables such as consumer acceptance and stability, whilst retaining its low erosive potential to enamel.
- The drinks tested, a new blackcurrant/calcium/gum drink (test product), and the original blackcurrant/calcium drink were both shown to be significantly less erosive to enamel than a conventional juice drink.
- These low erosive beverages may be a valuable alternative to other acidic soft drinks for those individuals susceptible to erosion.
Abstract
Objective
To compare the erosive effect of a new blackcurrant/calcium drink with xanthan gum, on enamel in situ, with a low erosive product, a conventional fruit beverage and water.
Design
The study was single centre, randomised, single blind, 4 treatment crossover design.
Setting
This study, conducted in 2000, employed volunteers working at the Bristol Dental Hospital, UK.
Subjects, materials and methods
16 subjects (
18 years) wore two enamel samples in a removable acrylic appliance. The drinks tested were (A) New blackcurrant/ calcium/gum drink (test product), (B) Original blackcurrant/calcium drink, (C) Conventional blackcurrant drink (positive control) and (D) Water (negative control), for 15 day study periods. Drinking was supervised, with 250 ml imbibed four times/day between 9.00am–5.00pm. Profile measurements of specimens were made at baseline, 5, 10 and 15 days.
Main outcome measures
Paired t-tests compared erosion by surfometry with selected pairs of formulations.
Results
Of 16 screened subjects (3 male, 13 female), mean age 34.2 years, 1 subject failed to complete the study. A caused significantly less enamel loss than C, with no statistically significant differences from B at any time points measured. Of 43 treatment emergent adverse events, none were considered related to the study formulations.
Conclusions
A retained low erosive properties similar to B, with additional benefits of taste flexibility and beverage stability.
- Clinical Senior Lecturer in Paediatric Dentistry, University of Wales College of Medicine