Koch H, Wetzel W E
Abteilung Kinderzahnheilkunde, Zentrum für Zahn-, Mund- und Kieferheilkunde, Universität Giessen.
Schweiz Monatsschr Zahnmed. 1995;105(7):907-12.
Five maltodextrins and five corn syrups each, seven instant teas containing maltodextrin and one tea produced on a protein-base were analysed for fermentable carbohydrates using enzymatic analyses test combinations and a spectrophotometer. Analysis of the maltodextrins and glucose syrups demonstrated the heterogenicity of this group of substances and also some incompleteness in the declaration of maltose, maltotriose and glucose, sugars typically contained in these products. In standard samples of the instant teas cariogenic sugars were found in concentrations up to 0.7%. As these sugars were not declared in any of the products, the consumer is not able to assess the cariogenic potential of the ingredient maltodextrin. The intake of products containing maltodextrins or corn syrups must lead to an uncontrolled sugar consumption.
分别对五种麦芽糊精和五种玉米糖浆，以及七种含有麦芽糊精的速溶茶和一种以蛋白质为基础生产的茶，使用酶分析测试组合和分光光度计对可发酵碳水化合物进行了分析。麦芽糊精和葡萄糖糖浆的分析表明了这组物质的异质性，以及这些产品中通常含有的麦芽糖、麦芽三糖和葡萄糖在声明方面的一些不完整性。在速溶茶的标准样品中，发现致龋糖的浓度高达0.7%。由于这些糖在任何产品中均未声明，消费者无法评估成分麦芽糊精的致龋潜力。摄入含有麦芽糊精或玉米糖浆的产品必然会导致不受控制的糖分摄入。
