Advances in non-caloric sweeteners with dental health advantages over sugars.

Abstract

Many factors have to be considered in developing new intense sweeteners to replace sugars in the diet for the benefit of dental health. These include their general properties, safety and toxicological evaluation, metabolic fate in the body, regulatory status and dental research documentation. The choice of new sweeteners with improved properties is expanding, with particular attention being paid to multiple sweetening, materials of natural origin and calorie control, as well as dental health gains, the distinction between non-cariogenic and anti-cariogenic properties, securing regulatory approval and developing an attractive range of foods and drinks containing the new materials.