LEBBEKE, Belgium—Belgian chocolate makers Daskalidès and Chocolaterie Smet are the first to release tooth-friendly chocolate products from Barry Callebaut, the world’s leading producer of high-quality cocoa and chocolate.
Barry Callebaut’s tooth-friendly chocolate secret lies in its special production process and composition. Milk powder is replaced by milk proteins and sugar by isomaltulose, a natural sugar which can be found in small concentrations in honey and sugar cane. Isomaltulose belongs to the sugar group and, just like refined sugar, is composed of glucose and fructose.
Isomaltulose differs in its resistance to decomposition by oral bacteria and does not cause an increase in acidity in the mouth, thus protecting the teeth from decay. It is only when acidity levels are high and the corresponding pH level drops below the critical value of 5.7 that there is a risk of forming dental caries. The pH level in the mouth remains above this level during and after consumption of tooth-friendly chocolate. Isomaltulose tastes almost as sweet as sugar, is easily digested and, contrary to sweeteners such as polyols, there is no accompanying laxative effect, the company said.
Barry Callebaut’s tooth-friendly chocolate has been bestowed the prestigious ‘Happy Tooth’ label from Toothfriendly International, a non-profit organization dedicated to improving dental health, supported by dental associations worldwide.
