Modification of soft drinks with xanthan gum to minimise erosion: A study in situ

Abstract

Objective: To compare the erosive effect of a new blackcurrant/calcium drink with xanthan gum, on enamel in situ, with a low erosive product, a conventional fruit beverage and water. Design: The study was single centre, randomised, single blind, 4 treatment crossover design. Setting: This study, conducted in 2000, employed volunteers working at the Bristol Dental Hospital, UK. Subjects, materials and methods: 16 subjects (≥18 years) wore two enamel samples in a removable acrylic appliance. The drinks tested were (A) New blackcurrant/calcium/gum drink (test product), (B) Original blackcurrant/calcium drink, (C) Conventional blackcurrant drink (positive control) and (D) Water (negative control), for 15 day study periods. Drinking was supervised, with 250 ml imbibed four times/day between 9.00am-5.00pm. Profile measurements of specimens were made at baseline, 5, 10 and 15 days. Main outcome measures: Paired t-tests compared erosion by surfometry with selected pairs of formulations. Results: Of 16 screened subjects (3 male, 13 female), mean age 34.2 years, 1 subject failed to complete the study. A caused significantly less enamel loss than C, with no statistically significant differences from B at any time points measured. Of 43 treatment emergent adverse events, none were considered related to the study formulations. Conclusions: A retained low erosive properties similar to B, with additional benefits of taste flexibility and beverage stability.