FI62207B - FRAMEWORK FOR FRAMEWORK FOR ENFORCEMENT AND FOUNDATION - Google Patents

Description

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Jm registry managed »(44) NlhtMInlpMei. Ja k «iiL | wlkal« m pvm. - ratana och registarstyrelMn 'AiwOku udafd och utl.ikrtfufi public · ™! 31 0ö. ö2 (32) (33) (31) Pyrdatty Muolkwi-B «gM prtorlt * 30.01.76 usa (us) 65U058 (71) Ind iana University Foundation, Indiana Memorial Union, Bloomington,

Indiana, USA (72) Joseph C. Muhler, Howe, Indiana, Carl J. Kleber, Fort Wayne, Indiana,

This invention relates to a process for the preparation of tooth decay-free confectionery using a new method of sweetening anthelmintics.

The process of the invention is characterized in that the sweetener used is a mixture wherein the second sweetener is (a) sorbitol or xylitol or a mixture thereof and the second sweetener is (b) dextrose or fructose or a mixture thereof, and the mixture contains at least about 75% by weight of the sweetener ).

Ways have long been sought to compensate for the tooth decay effect of foods, especially those containing large amounts of sweeteners such as sucrose and other sugars and corrosive acids in tooth enamel and tooth bone. It has been concluded that when sugars enter the mouth, acid-producing bacteria convert them to lactic acid, fumaric acid, and other tooth-promoting acids.

In children, tooth decay is promoted by the attachment of pure sugars and their degradation products to the dental plaque after ingestion, as well as by slow oral cleansing or the ability to produce large amounts of acid, or combinations of these factors.

To date, several such anti-rot agents have been tried, in which the test substance is in the form of a topical (i.e., directly on the tooth surface) tooth powder (e.g., toothpaste or tooth powder). However, data on the anti-rot effect of such topically applied substances have not been able to predict their efficacy in other applications, such as foods, and especially foods high in sugar.

Unfortunately, known anti-rot agents have not had any significant protective effect when used in food. Thus, known substances such as fluorides, phosphates, vitamin K, nitrofurans, ammonium compounds, iodoacetic acid, etc. have had little local effect when added separately to a food rich in sugar.

Sweetening of confectionery with mixtures of different sugar alcohols and monosaccharides is known e.g. DE-A-1 162 763, DE-A-2 0 ^ 0 999 and SE-A-397 257. However, these publications do not describe mixtures using a sweetener containing at least 75% by weight of the substance (a) used according to the present invention. . For example, DE 1 162 763 describes mixtures in which the weight ratio of sorbitol and / or mannitol to lactose is at most 1: 1. DE-A-0 0U0 999 relates to anti-rot compositions in which conventional sugars such as sucrose and glucose have been completely or partially replaced by xylitol. These compositions do not contain any substance (h) used in the process of the invention.

The method of the invention uses as a sweetener a mixture wherein the second sweetener is (a) sorbitol or xylitol or a mixture thereof and the second sweetener is (b) dextrose or fructose or a mixture thereof, wherein the mixture contains at least about 75% by weight of sweetener (a). In addition, up to 6 #, based on the weight of the confectionery, adipic acid, ascorbic acid or a mixture thereof can be preferably used as a flavoring agent.

Using the method according to the invention, products are obtained which, when introduced into the mouth, lower the pH of the dental plaque only slightly or not at all to a detrimental effect (which means that the formation of decomposing oral acids is minimized) do not significantly lead to detrimental decalcification. pre-stage), and allow rapid oral cleansing.

The process according to the invention is preferably used for the preparation of cooked or uncooked hard confectionery, in which up to 6% by weight of adipic acid or ascorbic acid or a mixture thereof is added to the confectionery as a flavoring additive. The method can also be used to make other types of confectionery, 3 62207 such as toffees and caramels, chocolates and chocolate icings, and other confectionery products with a high amount of sweetener. If the confectionery is made from several different parts (such as confectionery in which the cooked sugar-based core is coated with chocolate), the method of the invention may be used to make one or more such parts (e.g., to replace the cooked core or chocolate coating sugar) or all parts.

Sorbitol is preferred as sweetener (a) and dextrose is preferred as sweetener (b). When using sorbitol-dextrose mixtures, it is preferred that the mixture contains 75% sorbitol and 25% dextrose. When fructose is used, it is advantageous if the sweetener (a) is slightly higher than above. Thus, in sorbitol-fructose blends, it is preferred to use about 10% fructose.

When xylitol is used instead of or in addition to sorbitol, such sweetening compositions may contain at least about 75%, preferably up to about 90% by weight of the sweetener (a).

In general, the sweetener compositions of this invention are used in the same amounts as sugar or other tooth decay sweeteners. Thus, the non-rot-inducing sweeteners now described are preferably used in confectionery preparations at about 100% to 100% by weight of the confectionery.

When it is desired to use a carboxylic acid in a confectionery product because of its pungent taste or fruit flavor enhancing effect, it is preferable to use adipic acid, ascorbic acid or a mixture thereof to keep the confectionery product free of tooth decay. An important feature of this invention is the finding that as compared to other commonly used carboxylic acids such as citric acid and hydroxysuccinic acid, ascorbic acid and adipic acid are relatively safe and do not cause decalcification of teeth. The confectionery should then contain about 0-6% acid by weight of the confectionery, preferably about 2-% by weight of the confectionery.

The confectionery made in accordance with this invention is similar to the former confectionery, except that, due to the sweetening combination used, they can be safely ingested without causing or promoting tooth decay.

Thus, the anti-rot confections made in accordance with the present invention may also contain other ingredients commonly used in confectionery, such as colorings, flavors, milk and vegetable fats, flotation agents, ingredients such as rice cereals, nuts, etc. However, in addition to the sugars normally used undesirable from a dental point of view. It can be considerably more difficult to clean the mouth from traces of confection if large amounts of, for example, fats or ingredients such as rice cereals are used. Nevertheless, confections can be made less harmful to teeth when the combination of sweeteners now described is used in place of the sweeteners that cause tooth decay.

Confectionery in the form of tablets is prepared by mixing the ingredients and tableting as before, but the moisture needs to be adjusted more carefully because sorbitol is a moisture-binding agent. To better release the tablets from the mold, a small amount of excipient such as magnesium stearate may be added. Cooked hard caramels, which are usually mixed, boiled and cooled to the desired shape, must be molded and allowed to harden for several hours because those containing sorbitol do not immediately become completely hard when cooled.

The following examples illustrate the invention.

Example I - tableted confectionery

Ingredient by weight

Sorbitol 72.4

Dextrose 24.1

Flavors, colors, etc. 0.5

Adipi in ihappo 3.0

Example II - tableted confectionery

Ingredient by weight

Sorbitol 82.0

Dectrosis 14.5

Ascorbic acid 3.0

Flavors, colors, etc. 0.5

Example III - tableted confectionery

Ingredient by weight

Sorbitol 71.4

Fructose 23.4

Adipic acid 3.0

Flavors, colors, etc. 0.7

Magnesium stearate 1.0

Example IV - tableted confectionery

Ingredient by weight

Sorbitol 85.8

Fructose 9.5

Adipic acid 3.0

Flavors, colors, etc. 0.7

Magnesium stearate 1/0 5 62207

Example V - tableted confectionery

Ingredient by weight

Sorbitol 71.3

Dectrosis 15.8

Fructose 7.9

Adipi in ihappo 1.5

Ascorbic acid 1.5

Flavorings, colorings, etc. 1.0

Magnesium stearate 1.0

Example VI - tableted confectionery

Ingredient by weight

Xylitol 71.4

Dextrose 23.8

Adipic acid 3.0

Flavors, colors, etc. 0.7

Magnesium stearate 1.0

Example VII - cooked hard confectionery

Ingredient by weight

Sorbitol (70% solution) 81.8

Dextrose 17.3

Adipic acid 0.8

Flavorings, colorings, etc

Example VIII - Cooked Hard Candy Ingredient by weight

Sorbitol (70% solution) 89.0

Fructose 9.9

Ascorbic acid 0.8

Flavorings, colorings, etc

Example IX - toffee

Ingredient by weight

Sorbitol (70% solution) 70.1

Dextrose 16.3

Egg albumin (45.27% solution) 2.4 92 grade coconut oil 8.9

Adipic acid 1.7

Sodium alginate 0.3

Calcium acetate 0.1

Emulsifier 0.1

Flavorings, colorings, etc. 0.2 6 62207

Example X - Chocolate Confectionery Coating Ingredient by weight

Sorbitol 42.0

Dextrose 14.0

Kaomeli (hard butter) 30.9

Cocoa powder 7.8

Skimmed milk powder 4.2

Lecithin 0.3

Salt 0.1

Vanilla powder 0.9

The following experiments showed that the products prepared according to the present invention do not cause tooth decay.

In assessing whether the confectionery products of the present invention cause tooth decay, the primary criteria are (1) the effect of the confectionery on dental plaque pH, (2) the extent to which such confectionery dissolves calcium from tooth enamel, and (32) the time required to clean the oral cavity after ingestion.

The pH of dental plaque is determined orally using a standard pH meter connected to specially developed antimony microelectrodes and molten bridges similar to the experimental setup described by Kleinberg ("The Construction and Evaluation of Modified Types of Antimony Micro-Electrodes for Intra-Oral Use", British Dental Journal, Vol. 104, pp. 197-204 (1958)). The microelectrodes are placed on the first tooth of the upper jaw to the left of the centerline and all measurements are made from this same area. Subjects are not allowed to brush their teeth for two days (so that enough plaque develops for the test) and do not eat anything during the hour before the test. Initially, the Stephan curve (plaque as a function of time) is measured for each subject by exposing the subject to 25% glucose solution for one minute. Plaque pH is measured before exposure and every 2 minutes thereafter 10 times until resting pH is reached. The subject is then allowed to brush their teeth and a new plaque is allowed to develop within two days. The experiment is then continued by allowing the subjects to eat the test confectionery product and measuring the pH of plaque 7 62207 as a function of time. The decrease in plaque pH caused by the confectionery or confectionery ingredients is compared to the decrease in plaque pH caused by the glucose standard in each subject, and the results are expressed as a percentage by assigning a value of 100% to the glucose-induced decrease in pH. The smaller the percentage decrease or the greater the percentage increase, the less tooth decay is caused by the confectionery product.

The decrease in plaque pH was determined for confectionery containing different amounts of sorbitol and dextrose. The results are shown in the following table.

Table I

Weight -% _ Lowest plaque pH after exposure_

Substance (a) Substance (b) J Tissue

r— -----------, - - UI - —I

sorbitol Dextrose 12 3 ^ 567 Average 100 0 7.5 7.1 7.7 6.5 7.0 - - 7.16 75 25 6.7 6.2 6.0 6.5 6.7 6, k - 6.1 + 2 50 50 6.6 5.9 6.1 6.0 5.3 5.3 5.0 5.7 * + 25 75 5.7 6.6 6.2 6.1 5.3 5.6 j 5, * + 5.8 * + 0 100 6.3 6.0 5.6 5.9 5.7 5, * + - 5.82

The results are shown graphically in Figure 1.

As shown in Table I, 75% of substance (a), sorbitol, must be present so that the pH does not in any case fall below 6.0, which can be considered as the lowest safe pH (see e.g. Bowen, "Dental Caries", Contemporary Nutrition, Vol 2, No. 3 (1977).

I guess the dissolution of lateral enamel is measured as follows.

Healthy middle incisors are placed on the self-curable acrylic resin so that only the lip-side surface remains exposed and the surface is given a thorough preventive treatment with fluororescent stone. A "window" is then made on the lip-side surface by attaching an inert silicone rubber with a diameter of 1.0 cm to the surface, and the rest of the enamel is coated with self-curing acrylic. Once the acrylic has cured, the silicone rubber is removed and a round, reproducible mica area with a diameter of 1.0 cm is exposed.

To stimulate dilution in the mouth, the test confection is dissolved in redistilled water (1 part by weight per 3 parts of water). A tooth with a "window" is placed in 25.0 ml of the confectionery solution for a period of time (the mouth is cleaned in approximately 5 minutes of the confectionery of this invention) and the solution is continuously stirred at 60 rpm. At the end of the treatment, the demineralized calcium in the confectionery solution is determined in the usual way by atomic absorption spectrophotometry. The confectionery solution is subjected to an appropriate blank test to determine whether calcium is already present in the solution. When this initial 62207 calcium is subtracted, the actual dissolved calcium from the tooth enamel is obtained.

The purification of the mouth from confectionery is determined as follows. A slightly non-toxic water-insoluble blue dye such as purified copper phthalocyanine is included in each confectionery preparation. After the subject has eaten the dye-containing confection, a visual inspection is performed at certain intervals using a pen lamp and a mouth mirror until all blue color has disappeared. The cleaning time of the mouth is the time required for the tooth surface to be cleaned so that the blue color cannot be seen with the eyes. The method of determining the oral cleansing time described above is more advantageous than the alternative method of measuring carbohydrates in saliva, since the latter method does not reveal confectionery residues between the teeth and under the edges of the gums which can significantly promote the development of tooth decay.

The decrease in plaque pH, calcium removal from tooth enamel, and oral cleansing time have been determined for several confections made in accordance with this invention (e.g., the confections of Examples I, VII, and X). For comparison, the same assays have been performed on some conventional confectionery preparations that differ from the confectionery of the present invention only in that they use conventional sweeteners. Table II gives the values obtained for pH effects and decalcification of tooth enamel and shows very clearly the difference between the confectionery preparations according to the present invention and previous confectionery containing sucrose, and these objectives are not achieved at the expense of rapid oral cleansing. In the case of "sticky" confectionery (e.g., hazelnut toffee and confectionery chocolate coatings), the slow clearance of the mouth from conventional sucrose-containing products is greatly improved when using the method of this invention.

9 62207

Table II

Product description Plaque pH; Oral cleansing- Dissolved change (%.)

Example I - Tableted confectionery 18.8 3.6 0.21

Corresponding dextrose confectionery 105.6 3.6 5.16

Example IX - toffee 33.3 4.2

Equivalent sucrose confectionery 82.4 9.0 -

Example X - chocolate confectionery coating 8.4 8.0

Corresponding sucrose confectionery

Example VII - cooked hard candy +7.6 4.4

Corresponding sucrose confectionery

Table III shows the decalcifying effect of different carboxylic acids on tooth enamel, and the results show the safety of adipic acid and ascorbic acid. Tableted confectionery containing 72.4 parts of sorbitol, 24.1 parts of dextrose and 0.5 parts of flavors, colorings, etc. was used in this experiment.

10

Table III 62207

Ingredients from Tooth enamel Statistical dissolved difference slum (yg Ca + 2)

Confectionery base 0.13 + 0.21

Confectionery base + J # adipic acid 0.21 + 0.26 nothing

Confectionery base + 3 # ascorbic acid 0.12 + 0.30 nothing

Confectionery base + 3 # citric acid 5.16 + 1.96 p <.005

Confectionery base + 3 Ί »fnmaric acid 2.25 + 1.56 p <. 02 5

Confectionery base + 3 9 ^ glutaric acid 0.79 + 0.24 p <.025

Confectionery base + 3 # hydroxysuccinic acid 2.66 + 0.80 \> <.025 acid

Confectionery base + 3 ^ succinic acid 0.62 + 0.30 ps05

Confectionery base + $ 3 tartaric acid 4.16 + 0.37 p <.005