The authors measured the Cariogenic Potential of thirty two liquid beverages in the market in terms of pH, buffering capacity, acid?producing capacity, and carbohydrate content which was analyzed by High Performance Liquid Chromatography. Buffering capacity was measured by the quantity of 0.1 N lactic acid necessary to drop the pH of 2 ml sample & 2 ml saliva mixture as much as 1.00. Acid-producing capacity was measured by the quantity of 0.1 N NaOH necessary to elevate the pH of 10 ml sample & 1 ml saliva mixture to the original pH after twelve hours of incubation at 37°C. Relative Cariogenic Potential Index was calculated by giving one to five points to each four factors, so that the lowest would be 4 and the highest would be 20.
1. pH : 82.4% were under pH 5.00 at which enamel begins to dissolve. Carbon ated soft drinks were pH 2.88, the lowest,fruit juices were pH 3.15, ginseng drinks were pH 3.57, lactic ferments beverages were pH 3.87, and soybean milk products were pH S.58, the highest.
2. Buffering capacity : 91.2% were lower than that of human saliva. Carbo rutted soft drinks were 80 al, the lowest, ginseng drinks were 85 gel, soybean milk products were 107 Al, fruit juices were 376 u1; and lactic ferments bevera ges were 807 Al, the highest.
3. Add-producing capacity : soybean milk products were 10,762 Al, the high cyst, lactic ferments beverages were 2,960 ul, fruit juices were 2,931 Al, ginseng drinks were 996111, and carbonated soft drinks were 392 Al, the lowest.
4. Carbohydrate content analyzed by HLPC :
fructose glucose sucrose maltose total
carbonated soft d. 5.73 4.43 1.90 0.28 12.34%
lactic ferments b. 3.28 3.15 6.93 0.10 13.46
soybean milk prod. 2.30 2.00 2.79 0.76 7.85
fruit juices 5.17 4.25 3.00 0.16 12.58
ginseng drinks 4.72 5.29 1.92 0.10 12.03
5. Relative Cariogenic Potential Index: carbonated soft drinks and ginseng drinks were equally 13, lactic ferments beverages and fruit juices were equally 12, and soybean milk products were 10.
6. The colleges, the industry, and the consumers should cooperate to lower the cariogenic potential of liquid beverages in the market.
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