Enamel dissolution by various food acidulants in a sorbitol candy
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Updated: Aug 19, 2026

A Novel Procedure for Evaluating the Reinforcing Properties of Tastants in Laboratory Rats: Operant Intraoral Self-administration
Published on: February 6, 2014
Abstract:
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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