Reduction of chocolate's cariogenicity by supplementation with sodium caseinate

Abstract

The cariogenicity of two chocolate confections was compared using a rat caries model. One chocolate confection contained 5.6% w/w casein while the other contained 16.6% w/w casein. The levels of fat and sucrose were the same in both confectionery. The casein enrichment was achieved by replacing the 18% w/w non-fat milk solids used normally in the manufacture of milk chocolate with soluble sodium caseinate. Forty Sprague-Dawley male rats infected with streptomycin-resistant Streptococcus mutans consumed the chocolate diets either ad libitum or in a Konig/Hofer programmed feeder. Animals consuming the casein-enriched chocolate either ad libitum or programme-fed had significantly (p < 0.001) lo..