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Research on the preparation method of a low-cariogenic soft candy
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Xiao-Qin PAN1, 2, *, Xian-Ling LAN2, Shan XIAO2, Yan-Xue CAI2, Zhi-Yang FANG3, Ji-Hui WANG2, Wei XUE1, *
Journal of Food Safety & Quality | 2025, 16(11) : 96 - 102
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Journal of Food Safety & Quality | 2025, 16(11): 96-102
• Special Topic: Functional Foods and Functional Components •
Research on the preparation method of a low-cariogenic soft candy
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Xiao-Qin PAN1, 2, *, Xian-Ling LAN2, Shan XIAO2, Yan-Xue CAI2, Zhi-Yang FANG3, Ji-Hui WANG2, Wei XUE1, *
Affiliations
  • 1. Institute of Biomedical Engineering, Jinan University, Guangzhou 510642, China
  • 2. School of Life and Health Technology, Dongguan University of Technology, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, Dongguan 523808, China
  • 3. Dongguan Jintian Industrial Investment Co., Ltd., Dongguan 523213, China
Published: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250126003
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Objective To explore a preparation method for low-cariogenic soft candy by adopting a dual-intervention strategy combining sugar replacement and dental plaque biofilm regulation. Methods Various gelatinous candies were prepared by substituting xylitol for partial maltose and incorporating food additives including arginine and dextranase. Texture profile analysis was employed to characterize the effects of functional components on candy texture. Dextran decomposition experiments assessed samples’ capacity to degrade dental plaque matrix, while Streptococcus mutans antibacterial tests evaluated the anti-cariogenic efficacy. Results Partial substitution of maltose with xylitol effectively reduced candy viscosity. Food-grade β-dextranase retained its dextran-degrading capability at 75 ℃. Food-grade L-arginine was identified as the primary growth-inhibiting factor against Streptococcus mutans. Compared to sucrose-induced bacterial growth (set as 100%), the optimal compound candy promoted Streptococcus mutans growth at 50.10% of sucrose’s level and 29.19% of control candy’s level. Conclusion The developed soft candy in this study aids in preventing dental caries, thereby contributing to the creation of children’s food products designed to address oral health issues.

soft candy  /  prevention of dental caries  /  L-arginine  /  xylitol  /  β-dextranase
Xiao-Qin PAN, Xian-Ling LAN, Shan XIAO, Yan-Xue CAI, Zhi-Yang FANG, Ji-Hui WANG, Wei XUE. Research on the preparation method of a low-cariogenic soft candy[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 96 -102 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250126003
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Year 2025 volume 16 Issue 11
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250126003
  • Receive Date：2025-01-26
  • Online Date：2025-07-14
  • Published：2025-06-15
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  • Received：2025-01-26
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Affiliations
    1. Institute of Biomedical Engineering, Jinan University, Guangzhou 510642, China
    2. School of Life and Health Technology, Dongguan University of Technology, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, Dongguan 523808, China
    3. Dongguan Jintian Industrial Investment Co., Ltd., Dongguan 523213, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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