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Related Experiment Video

Updated: Jun 22, 2026

Impact of Common Fruit Juices and Toothbrushing on the Discoloration of Primary Teeth

Impact of Common Fruit Juices and Toothbrushing on the Discoloration of Primary Teeth

Published on: March 27, 2026

Towards tooth friendly soft drinks.

Jafar Kolahi¹, Mohamad Fazilati, Mahdi Kadivar

¹Torabinejad Research Center, Isfahan University of Medical Sciences, No. 10, Sayt 180, Shahin Shahr, Isfahan, Co 83188-65161, Iran. afar.kolahi@gmail.com

Medical Hypotheses

|July 3, 2009

Summary

Developing a tooth-friendly soft drink (T.F.S.D) involves specific ingredients like fluoride and xylitol, aiming for a pH near 5.5. This functional beverage offers a healthier alternative to traditional sugary drinks.

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Last Updated: Jun 22, 2026

Impact of Common Fruit Juices and Toothbrushing on the Discoloration of Primary Teeth

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Published on: March 27, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

Area of Science:

Dental Science
Food Science
Beverage Technology

Background:

Traditional soft drinks possess high simple carbohydrate content and low pH (≤3), posing significant risks to tooth enamel.
The acidic nature and sugar content of conventional beverages contribute to dental erosion and caries.

Purpose of the Study:

To define the essential characteristics and components of a tooth-friendly soft drink (T.F.S.D).
To explore the potential of T.F.S.D as a functional, health-oriented beverage option.

Main Methods:

Formulation of a T.F.S.D incorporating specific beneficial ingredients.
Evaluation of key parameters including pH, fluoride content, and the inclusion of xylitol, tea polyphenols, and cranberry extract.
Consideration of advanced packaging techniques such as super oxygenation.

Main Results:

A T.F.S.D formulation includes fluoride (~1 ppm), casein phosphopeptide-amorphous calcium phosphate (2%), xylitol (4-6g/serving), tea polyphenols (2-4 mg/ml), and cranberry extract (250 mg/ml).
Optimal T.F.S.D characteristics include being sugar-free, maintaining a pH close to 5.5, and utilizing super oxygenation (240,000 ppm) instead of carbonation.
Innovative packaging involves dissolving gaseous oxygen in liquid form as bubbles.

Conclusions:

T.F.S.D represents a novel approach to soft drink formulation, prioritizing dental health.
The inclusion of specific functional ingredients and optimized physical properties creates a beverage that is less harmful to teeth.
T.F.S.D offers a promising avenue for the development of sophisticated, health-conscious beverage options.