De erosiepotentie van een nieuwe frisdrank.

Translated title of the contribution: Erosion effect of a newly developed soft drink

M. C. Huysmans, H. P. Voss, J. L. Ruben, D. J. Jager, A. Vieira

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


In this article, the erosion effect of a newly developed soft drink available in 3 different flavours is compared with the erosion effect of some common soft drinks. Several basic parameters of the soft drinks were determined: pH, titratable acidity, and the calcium as well as phosphate concentration.Three methods were used to assess in vitro the erosion depth of the soft drinks in enamel specimens. Erosion depth is defined as the mean height of lost enamel. The methods used were atomic absorption spectroscopy for calcium loss, a colorimetric ammonium molybdate method for phosphate loss and non-contact profilometry for enamel volume loss. The newly developed soft drink realized statistically significantly less erosion depth when compared with cola and apple juice and statistically non-significantly less erosion depth when compared with orange soda.

Translated title of the contributionErosion effect of a newly developed soft drink
Original languageDutch
Pages (from-to)50-55
Number of pages6
JournalNederlands tijdschrift voor tandheelkunde
Issue number2
Publication statusPublished - Feb 2006

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