Abstract
ABSTRACT OBJECTIVES • To measure pH and neutralisable acidity of lollipops. • To determine salivary pH and salivary secretion. METHODS Chocolate, strawberry and mango flavoured lollipops were selected based on differences in pH and neutralisable capacity and tested on 10 healthy volunteers. Each experimental session included collection of unstimulated saliva, stimulated saliva and post-stimulated saliva. Saliva secretion rates were determined gravimetrically and the salivary pH was measured by electronic pH meter. RESULTS The pH of chocolate, strawberry and mango flavoured lollipops were 5.2, 3.8 and 2.6 respectively. The nuetralisable acidity of chocolate, strawberry and mango flavoured lollipop were 500 μl, 2600 μl and 3300 μl respectively. All lollipops stimulated salivary flow. Strawberry and mango flavoured lollipops induced a significant decrease of the salivary pH at stimulated 5 minutes (p value < 0.05). CONCLUSION Strawberry and mango flavoured lollipops have mild erosive potential. Chocolate flavoured lollipops seem to have no erosive potential.
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