xylitol science

Science behind Easy Teeth xylitol crystals

Results of the In vitro study on the effects of the 100% crystalline alkalising xylitol crystals lozenges, performed by the UCAM University in Murcia, Spain

The in vitro study carried out on the 100% xylitol crystals yields results that confirm that the special crystallization and composition of the caramel, a pure crystal composed only of xylitol without any other type of sweetener and additives that would compromise the effects of xylitol, allows a prolonged time of dissolution in the mouth that will enhance the effects with much difference over any other form of taking xylitol.

The study on the differences of the pH value by measuring the buffer effect over time, gave obvious significant differences.

These results have been due to the particular crystallization of the Xylitol of the candy, which consists of 100% Xylitol crystals. It has much stability, dissolves very slowly and that is why it stays so long in the mouth with its effects favouring the mineralization of the teeth and bones.

The 100% crystalline xylitol Caramel is in contact with the mucous membranes for a period of time far superior to any other form of taking xylitol -such as powder, toothpaste or tablets- due to the thin outer covering layer contained by a chewing gum, or the very rapid dissolution of xylitol from any other oral hygiene product containing xylitol.

Its slow dissolution, its purity of 100% Xylitol and its special crystallization protects the teeth from the acids which are produced by bacterial fermentation, and furthermore when the xylitol candys are used after brushing they act as an effective protective agent.

Department of Oral Implantology and Surgery – Clinical and Experimental Odontology Research Group. Faculty of Health Sciences – Catholic University of Murcia – UCAM

– Prof. Dr. José Luis Calvo-Guirado
  Professor of Oral Surgery and Oral Implantology

– Prof. Dr. José Eduardo Maté Sánchez de Val
  Professor of Oral Surgery and Oral Implantology

– Prof. Dr. Carlos Pérez Albacete Martínez
  Professor of Oral Surgery and Oral Implantology

pH – Assessment of the buffering effect of caramel in artificial saliva (in vitro)

Without caramel
With caramel

– 100 ml natural saliva sample.
– The pH value is recorded at the end of each working time.
– Variations of temperature of 10 degrees.
– 10 measurements are made for each field, values expressed as mean and standard deviation.

Results

There is a variation of the pH value depending on the influence of the evolution time and the temperature applied to the experiment.
Thus, we observed how the ph in artificial saliva is kept constant and without great variations from the initial moment until 8 minutes of experimentation in the case of tests performed without the xylitol caramel. There was no significant variation, only the influence of time caused the movement towards slight higher values ​​with a change to 7.2. 7.3 and 7.6 respectively at 15º, 25º and 35º. Therefore, there was no obvious variation. The Wilcoxon test was applied for non-parametric samples, with an assigned p-value of <0.05. no significant differences were found.

For the case of the experiment in which the 100% crystalline xylitol caramel was used, the same time intervals and the same temperature variations have been used. Finding significant differences within each group and significant differences when the comparison between groups is made. With variations from 7.0 to 7.9 (15º), 6.6 to 8.1 (25º) and from 6.9 to 8.8 (35º). The comparison to the three groups by the time value also gave significant differences, being more evident at 8 minutes. 7.9 vs 8.1 vs. 8.8.

Results in vitro use of Xylitol Candies in their dissolution over time

Assessment of solubility in distilled water

Initial weight of the candy: 3.8 g.
– Amount of distilled water: 100 ml.
– The weight is recorded at the end of the analysis time.
– Weight at the end of each time expressed in grams.

The variations of the weight expressed in grams by immersion of the caramel in distilled water, give expected results in relation to the ones which where obtained in saliva.

In the case of experiments in distilled water, the solution is not complete for any of the cases, finding final values of 1.9, 1.6 and 1.4 for 8 minutes and at 15º, 25º and 35º respectively.

Compared with solutions in saliva without stirring, there is a significant difference in terms of the weight of the candy, where the values at 8 minutes were 1.3, 0.9 and 0 respectively for the same temperatures.
Therefore there are significant differences for the found values. (p <0.05) Wilcoxon test.

 

Assessment of saliva solubility

Without stirring in saliva
Stirring the solution
  • Initial weight of the candy 3.8 g.
  • Quantity of saliva: 100 ml.
  • The weight is recorded at the end of the analysis time.
  • Weight at the end of each time expressed in grams.
  • Variation of the temperature in 10 degrees.
  • 10 measurements are made for each field, values expressed as mean and standard deviation.

Achieved results

As expected, the solubility of the studied material is progressive, decreasing the weight in grams per time and with direct influence of the temperature during the experiment. The tests were made by measuring separately with and without agitation of the solution. And in all cases the movement increased the solubility rate, decreasing more obviously the weight of the candies.

In cases where there was no agitation from 25 º and 8 minutes, the caramel dissolution was practically total 0.9, being complete for the same time but at 35 º. In the case where it was stirred, the solution was faster, leaving 0.4 grams of the caramel at 5 minutes with 35 º , 0.6 grams at 8 minutes and 25 º and total dissolution at 8 minutes and 35 º.