SweetPearl® in chocolate
Pure pleasure... "One day, I tasted chocolate
... and a tooth's best friend. "Dark chocolate made with SweetPearl® is safe for teeth", says Toothfriendly International Association.
made with SweetPearl® and I thought it was amazing!" Christophe Michalak, Winner of the World Pastry Cup.

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STUDY A study conducted to evaluate the effect of a dark chocolate formulated with SweetPearl® on plaque-pH, in order to determine if it is "safe for teeth". According to the Toothfriendly International Association
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| STUDY DESIGN
- Setting: University of Zürich - Volunteers: 5 healthy subjects - Control product: Dark chocolate with sucrose - Tested product: Dark chocolate with SweetPearl® maltitol - Dosages: 5 or 10g of chocolate |
METHOD - A miniaturized glass pH-electrode was incorporated in a mandibular telemetric prosthesis - Electrodes were covered with a 4 to 7 day-old interdental plaque, owing to the absence of oral hygiene prior to the test - Measurements lasted for 30 minutes after each product consumption - Before and after each treatment, the plaque-pH was neutralized by salivary flow, which was stimulated by the chewing of neutral paraffin (Figure 1) |
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RESULTS
All of the measurements showed that in contrast to sucrose chocolate, there was no critical decrease in the pH of interdental plaque during 30 min following the consumption of the maltitol chocolate.
Figure 1. Telemetrically recorded pH of interdental plaque after consumption of 10g of chocolate (Example for volunteer)
The results demonstrated that dark chocolate formulated with SweetPearl® maltitol fulfilled the requirements of the standard Operation Procedures of Toothfriendly International Association to be qualified as "safe for teeth".
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SweetPearl® maltitol sweetener is used as a flavour enhancer for food products: chocolate, pastries, gum...
But it is not only delicious: SweetPearl® is healthier and better for us because it is 100% sugar-free!
Unlike sugar, this maltitol sweetener has invaluable nutritional benefits and contributes to well-being by developing foods that are low on the glycemic index.