Roquette has been involved for a number of years in dental health, especially healthy ingredients that affect oral health. Many research explorations on polyols properties have permitted the rise and general success of no-sugar confectionery.
Roquette has had a concern for some years in oral hygiene. Our numerous research projects on polyols properties have facilitated the growth and success of the no-sugar confectionery.
The non-decaying properties of polyols on teeth
Dental plaque, a sticky bacterial film that develops on dental enamel, reoccurs after every meal. Those microorganisms feed on sugar fermentation, produced by destructive acids attacking the teeth’s enamel. If the pH goes under 5,7, the enamel begins losing its minerals, which is the first step towards tooth decay.
Neither sorbitol, maltitol, mannitol, nor xylitol produce acids or cause tooth decay due to the fact that they are not metabolised by the oral bacteria. This corollary is guaranteed by the strict controls Roquette employs.
The San Antonio work group (ADA 1986) has dedicated itself to a systematic approach toward tooth decay. It proposed utilizing pH measurements of dental plaque (pH telemetry) to identify the food items that don’t support tooth decay. The standard used in this method being the sorbitol.
On a general basis, tooth decay prevention is connected to the quantity and above all the frequency of sugar consumption. For that aspect, the polyols anti-tooth decay action is accepted (see AFSSA linking glucides and health: the state of the situation, evaluation and recommendations, 2004)
A visible recognition
Products made out of Roquette polyols respond to the criteria that are scientifically approved. They allow use of the Toothfriendly International logo, as long as the products contain no fermentation-producing products or acids