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Sugar substitutes: reasons and indications for their use
International Dental Journal
|March 1, 1982
Summary
Coupling sugar, a novel sucrose-based sweetener, demonstrates significantly lower cariogenic potential compared to traditional sucrose. This sugar substitute offers similar taste and energy benefits without adverse health effects, making it suitable for confectionery products.
Area of Science:
- Food Science
- Biochemistry
- Dental Research
Background:
- Sugar alcohols and high-intensity sweeteners are used as less or non-cariogenic sugar substitutes.
- A new sucrose-based sweetener, coupling sugar, has been developed with properties similar to sucrose.
Purpose of the Study:
- To evaluate the cariogenic potential of coupling sugar and its component, maltosylsucrose, in vitro and in vivo.
- To compare the cariogenicity of coupling sugar with sucrose.
Main Methods:
- In vitro and in vivo studies were conducted using two coupling sugar preparations (CSCP and CSSF) and maltosylsucrose.
- Cariogenic action was assessed as a substrate for microbial activity.
Main Results:
- Coupling sugar and maltosylsucrose exhibited significantly lower cariogenic action compared to sucrose.
- No deleterious effects were observed from the use of coupling sugar.
Conclusions:
- Coupling sugar is a low-cariogenic sugar substitute with properties suitable for food applications.
- Its use is safe and beneficial, particularly in products like candies, cookies, and chocolates.