Background: A range of dental varnishes have been commercialized recently that contain calcium and inorganic phosphate in addition to fluoride. The aim of this study was to analyse the fluoride, calcium and inorganic phosphate ion release from: (1) MI Varnish containing casein phosphopeptide-amorphous calcium phosphate (CPP-ACP); (2) Clinpro White containing functionalized tricalcium phosphate (fTCP); (3) Enamel Pro containing amorphous calcium phosphate; (4) Bifluorid 5 containing calcium fluoride; and (5) Duraphat (no added calcium control). Methods: The varnishes were applied to a standardized surface area of polyvinyl chloride (n = 7 per group) and immersed in 25 g of distilled deionized water which was changed at 1, 4, 24, 72 and 168 hours. The ion release was determined by ion chromatography and expressed as lmol (cumulative) per gram of varnish. Results: All varnishes released measurable fluoride and calcium, however only MI Varnish and Enamel Pro released significant levels of inorganic phosphate. At 24 hours the order of cumulative fluoride release was: 1>3>4>2=5 with 1 significantly higher (p < 0.05) than the rest. At 72 and 168 hours, the cumulative calcium release was: 1>4>3>2=5 with 1 significantly higher (p < 0.05) than the rest. Conclusions: MI Varnish containing CPP-ACP had the highest release of calcium and fluoride ions.
Casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) has been shown to remineralize enamel subsurface lesions in situ. The aim of this study was to investigate the effects of CPP-ACP in a fruit-flavoured sugar-free chewing gum containing citric acid on enamel remineralization, and acid resistance of the remineralized enamel, using an in situ remineralization model. The study utilized a double-blind, randomized, crossover design with three treatments: (i) sugar-free gum (2 pellets) containing 20 mg citric acid and 18.8 mg CPP-ACP, (ii) sugar-free gum containing 20 mg citric acid alone, (iii) sugar-free gum not containing CPP-ACP or citric acid. Ten subjects were instructed to wear removable palatal appliances, with 4 half-slab insets of human enamel containing demineralized subsurface lesions and to chew gum (2 pellets) for 20 min 4 times per day for 14 days. At the completion of each treatment the enamel half-slabs were removed and half of the remineralized lesion treated with demineralization buffer for 16 h in vitro. The enamel slabs (remineralized, acid-challenged and control) were then embedded, sectioned and subjected to microradiography to determine the level of remineralization. Chewing with gum containing citric acid and CPP-ACP resulted in significantly higher remineralization (13.0 ± 2.2%) than chewing with either gum containing no CPP-ACP or citric acid (9.4 ± 1.2%) or gum containing citric acid alone (2.6 ± 1.3%). The acid challenge of the remineralized lesions showed that the level of mineral after acid challenge was significantly greater for the lesions exposed to the gum containing CPP-ACP.
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.
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