Carbohydrates and Dental Health
At a glance
- Dental caries is associated with acid production from bacterial fermentation of carbohydrates
- Isomaltulose is tooth-friendly and non-cariogenic
- Isomaltulose is not readily fermented by oral bacteria
- Its consumption does not cause the plaque pH drop associated with enamel demineralization
- Tooth-friendly properties have been demonstrated in dental plaque pH studies
Explore further:
What makes a carbohydrate tooth-friendly?
A carbohydrate is considered tooth-friendly when oral bacteria do not readily ferment it to acids that lower dental plaque pH. Unlike sucrose, isomaltulose is only minimally fermented by oral bacteria and therefore produces little acid in dental plaque.
As a result, isomaltulose does not cause the critical plaque pH drop associated with enamel demineralization and dental caries.
Non-cariogenic properties of isomaltulose
The non-cariogenic properties of isomaltulose have been demonstrated in laboratory studies and confirmed in human dental plaque pH telemetry studies. Unlike sucrose, isomaltulose is not readily utilized by acid-producing oral bacteria, including Streptococcus mutans.
Consequently, plaque pH remains above the level associated with enamel demineralization, supporting the classification of isomaltulose as a non-cariogenic carbohydrate.
Relevance for nutrition and product formulation
The non-cariogenic properties of isomaltulose make it a tooth-friendly carbohydrate for foods and beverages where dental health and carbohydrate energy are both relevant. Applications include drinks, snacks, functional foods, and products intended for between-meal consumption. Isomaltulose combines mild sweetness and fully available carbohydrate energy with a tooth-friendly profile.
Conclusion
Isomaltulose is a tooth-friendly, non-cariogenic carbohydrate that is not readily fermented by oral bacteria. Unlike sucrose, it produces little acid in dental plaque and does not cause the plaque pH drop associated with enamel demineralization. These properties make isomaltulose a relevant carbohydrate choice for foods and beverages designed with dental health in mind
More benefits
References
Imfeld T (1983) Identification of low caries risk dietary components. Monographs in Oral Science 11:1-198.
Lina BAR, Jonker D, Kozianowski G (2002) Isomaltulose (Palatinose™): a review of biological and toxicological studies. Food and Chemical Toxicology 40(10):1375-1381.
Ooshima T, Izumitani A, Sobue S et al. (1983) Non-cariogenicity of the disaccharide palatinose in experimental dental caries of rats. Infection and Immunity 39(1):43-49. doi:10.1128/iai.39.1.43-49.1983.
Ooshima T, Izumitani A, Takei T et al. (1990) Plaque formation of dietary isomaltulose in humans. Caries Research 24(1):48-51. doi:10.1159/000261238. Topitsoglou V, Sasaki N, Takazoe I et al. (1984) Effect of frequent rinses with isomaltulose (Palatinose) solution on acid production in human dental plaque. Caries Research 18(1):47-51. doi:10.1159/000260746.