Comparison of Lycasin® versus Sucrose Sweets in Demineralization Studies of Human Enamel and Hydroxylapatite

Grenby, T.H.; Saldanha, M G

doi:10.1159/000261119

Cited by 9 publications

(8 citation statements)

References 7 publications

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“…In some recent studies on juices, the total titratable acidity levels (equivalence to 0,05M NaOH) were blackcurrant (73) >>raspberry (44) >rosehip, orange and strawberry (all approx. equal at [26][27][28] >apple (20) (unpublished observations). There is some evidence that this approach has been used to make sure that the acidity of infants' fruit drinks is low, keeping the levels of demineralization significantly lower than those from a selection of adults' fruit drinks (21).…”

Section: The Addition Of Citrate To Drinksmentioning

confidence: 99%

Lessening dental erosive potential by product modification

Grenby

1996

European J Oral Sciences

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Current interest in dental erosion has led to increasing attention to ways in which potentially erosive products might be modified. Information on how this could be achieved has been hard to gather, and has focused chiefly on possibilities in reformulating soft drinks. The bulk of the work published on this relates to calcium and phosphate supplementation, ranging from early experimentation on saturation of a demineralising medium with tricalcium phosphate, through tests of more soluble phosphates and other calcium salts providing various levels of Ca2+ and PO4(3-), to a calcium citrate malate additive specially formulated to curb erosion by soft drinks. Opinions on the effectiveness of citrate, the practicability of reducing the acidity levels of soft drinks, and the possible applications of fluoride, bicarbonates and certain constituents of milk products are also included. Finally, an attempt has been made to summarize some of the advantages and shortcomings of the different methods, but it is clear that much further work will be needed before firm guidelines on the best routes to product improvement can be laid down.

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Section: The Addition Of Citrate To Drinksmentioning

confidence: 99%

Lessening dental erosive potential by product modification

Grenby

1996

European J Oral Sciences

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“…Isomalt and maltitol syrups are widely used to replace sucrose in confectionery because of their cariostatic and hypocaloric properties compared to sucrose (Grenby & Saldanha, 1988;Ziesenitz & Siebert, 1987). These polyol sugars have excellent organoleptic, technological and physicochemical properties, making them ideal for formulation into 'toothfriendly', 'reduced calorie' and or 'sugar-free' products suitable for both adults and children (Zumbé et al, , 2001Sicard & Le Bot, 1994).…”

Section: Introductionmentioning

confidence: 99%

The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC

et al. 2002

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Objectives:To determine the gastrointestinal responses of children and adults following consumption of sucrose, isomalt and lycasin HBC and to compare these at two different dose levels in adults. Design: Both studies were randomised, double-blind, cross-over designs. Subjects: Fifty-one children aged 6 -9 y were recruited from primary schools in the Salford area of Greater Manchester. Fortyeight children completed the study. Fifty healthy adult volunteers aged 18 -24 y were recruited from the student population of the University of Salford. All subjects completed the study. Interventions: Children consumed either 25 g of sucrose, isomalt or lycasin HBC and adults 25 and 40 g in hard boiled sweets per day for two consecutive test days. Test periods of 2 days were separated by 7 day washout periods. Children consumed sweets throughout test days and adults in no less than 30 min but no more than 90 min. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and watery faeces. Results: Consumption of 25 g isomalt provoked a mild laxative effect in children but not in adults. Consumption of 25 g isomalt significantly increased the prevalence and magnitude of gastrointestinal responses in both children and adults. Consumption of 25 g lycasin HBC significantly increased borborygml in children and adults but no other gastrointestinal responses. Consumption of 40 g lycasin HBC or isomalt by adults significantly increased the mean frequency of bowel movements and the number of subjects passing watery faeces. In adults, 40 g isomalt and lycasin HBC provoked significantly more gastrointestinal responses compared to 25 g of either product. Conclusions: Consumption of 25 g lycasin HBC does not provoke an unacceptable laxative effect or gastrointestinal response in children or adults compared to 25 g isomalt, which is associated with a mild laxative effect and increase in gastrointestinal responses. In adults gastrointestinal responses following consumption of products were found to be dose dependent.

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“…There are fewer options for replacing sugar in solid products than in liquid medicines suitable bulk sweeteners is limited, and the polyols have a number of disadvantages. The Lycasins have better dental properties than sugars (4- 7), so these were the materials chosen for makmg the lozenges which were evaluated in the studies reported here.…”

Section: Introductionmentioning

confidence: 99%

Dental properties of antiseptic throat lozenges formulated with sugars or Lycasin

Grenby

1995

J Clin Pharm Ther

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Thirteen different formulations of throat lozenges were examined for their acidity, demineralizing action on hydroxylapatite, and fermentability by human dental plaque micro-organisms. Their flavouring acids gave them low pH values in the range 2.6-3.7, leading to the dissolution of calcium and phosphorus from hydroxylapatite. The combination of antiseptics and flavouring acids in the lozenges inhibited microbial growth and metabolism. In the absence of any antiseptics and flavouring acids, the growth and metabolic activity of cultures of plaque micro-organisms were significantly greater on sucrose+glucose lozenges than on a new Lycasin formulation.

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Comparison of Lycasin® versus Sucrose Sweets in Demineralization Studies of Human Enamel and Hydroxylapatite

Cited by 9 publications

References 7 publications

Lessening dental erosive potential by product modification

Lessening dental erosive potential by product modification

The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC

Dental properties of antiseptic throat lozenges formulated with sugars or Lycasin

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