Innovative novel candy made from a low-solubility amorphous material promotes saliva secretion: a randomized, double-blind, placebo-controlled crossover comparative trial

Abstract

Saliva has antioxidant properties, washes away food residues, and helps maintain the oral environment; thus, decreased saliva secretion can have negative consequences. This study examined how slow-soluble innovative candy, named low-solubility amorphous material, affects oral indices such as saliva secretion and halitosis in a randomized, double-blind, placebo-controlled, crossover comparative study. Twenty-four healthy individuals with low saliva production were given one piece of low-solubility amorphous material or placebo candy and their saliva secretion was measured over 20 ‍min. Before and after participants used the ‍test food, we measured the concentrations of three volatile sulfur compounds involved in halitosis and the secretion rate of secretory immunoglobulin A, and participants completed the Profile of Mood States Second Edition (POMS2) and a visual analog scale (VAS). As a result, saliva secretion increased signifi­cantly in low-solubility amorphous material candy condition, compared to placebo candy. Furthermore, changes in the hydrogen sulfide concentration, POMS2 Total Mood Disturbance and Vigor-Activity scores, and oral “moisture” and “refreshed feeling” scores on the VAS were improved more by low-solubility amorphous material candy use than by placebo. Low-solubility amorphous material candy may help improve the oral environ­ment by increasing saliva secretion and reducing halitosis-related substances and may improve mood.