A new in vitro pH method was used to compare the ability of natural dental plaque to convert nine sweeteners to acid. Tests made in 0.1, 1.0, and 10.0% concentration, or sucrose sweetener equivalents, showed that isomaltulose gave the lowest pH, followed in order by Lycasin, mannitol, palatinit, sorbitol, sorbose, and then, with negligible acid production, aspartame, saccharine, and xylitol. Unlike the other sweeteners, xylitol and saccharine gave smaller pH depressions in higher concentrations of test solutions. At the concentrations tested, none of the sweeteners interfered with acid production from sucrose.
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