Review Of Literature Review On Chocolates

REVIEW OF LITERATURE
1. Twenty commercially available chocolates in India were examined for streptococcus mutans growth and adherence and pH change. It was observed that candies were most cariogenic followed by milk chocolates, white chocolates and dark chocolates, mainly due to increased sugar content.6
2. Comparison of various foods like wheat flake cereal, cookie, beverage powder, caramel, plain cracker, chocolates and candies found candies to produce high amount of acids and cause certain amount of enamel demineralization.7
3. After sucrose rinse, undersaturation was seen with dicalcium phosphate dihydrate and minerals like phosphorus in saliva and plaque. Significant decline in salivary pH increased the -log(IAP) values with the minerals indicating lower levels of saturation.
4. Protective function of saliva is due to the presence of calcium, phosphate and hydroxyl ions which form the mineral salts of the tooth. During caries process, the super saturation of saliva with these salts provides the barrier for the demineralization and maintains the enamel equilibrium. Various salivary proteins like statherin, have the capacity to bind calcium andcontribute to remineralization of subsurface enamel. With a fall in plaque pH, they release ions like calcium and phosphate to the plaque fluid, thus fostering remineralization.8
5. A study investigated the relation of salivary calcium, phosphorus and alkaline phosphatase with the incidence of dental caries. They found that alkaline