Title: Alternative Sweeteners

304 Mesters et al.
Figure 2 Telemetrically recorded pH of 5 days interdental plaque in subject H. H. during
and after consumption of 13 g LACTY plain chocolate. A 10% sucrose solution was
used as a positive control. PC, 3-min paraffin chewing gum; u, rinsing with 3% carbamide.
confections in which sucrose is replaced with lactitol, changes in plaque acidification
are detected by the electrodes and transmitted electronically to a graph
recorder.
The term ‘‘zahnschonend’’ (safe for teeth/friendly to teeth) is used officially
in Switzerland when the pH of dental plaque does not drop below 5.7
during a 30-minute period. Professor Muhlemann demonstrated in chocolates that
lactitol is ‘‘safe for teeth’’ (23, 24).
In Fig. 2, it is shown that during and after eating 13 g LACTY chocolate
(plain lactitol-containing chocolate), the plaque pH is not affected, whereas with
a 15-ml 10% sucrose solution, the plaque-pH is reduced to about 4.5, which
indicates that sucrose is being fermented into acids by the oral bacteria.
V. PHYSICAL PROPERTIES
Lactitol is a white crystalline powder available as a monohydrate or anhydrate.
In the following sections the most important characteristics of lactitol will be
described.