The Cariogenic Potential Index of Tanghulu: Focusing on Sugar Content, Viscosity, and Acidity
10.17135/jdhs.2026.26.1.1
- Author:
Do-Seon LIM
1
;
Im-Hee JUNG
Author Information
1. Department of Dental Hygiene, College of Health Science, Eulji University, Seongnam 13135, Korea
- Publication Type:RESEARCH ARTICLE
- From:
Journal of Dental Hygiene Science
2026;26(1):1-9
- CountryRepublic of Korea
- Language:English
-
Abstract:
Background:Consumption of Tanghulu includes not only the fructose contained in the fruit itself, but also the simple sugarsderived from the sugar coating. In this study, we used sugar content and viscosity to calculate the dental caries index of Tanghulu and presented objective data on unhealthy snacks that may have a higher cariogenic potential than other foods.
Methods:Tanghulu was used as the experimental group (EG); fruit, the primary ingredient of Tanghulu, was used as the negativecontrol group (NCG); and candy and jam, which have high cariogenic potential indices (CPIs), were used as the positive control group (PCG). Each sample was analyzed for sugar content, viscosity, and acidity. Subsequently, the CPI was calculated using the formula presented in a previous study.
Results:The sugar content in PCG was significantly higher than that in EG and NCG. Viscosity was highest in the EG, although therewas no statistically significant difference among the three groups. Acidity was significantly lower in the PCG. The CPI was highest in the PCG, followed by the EG and then the NCG. In a subanalysis by formulation, the CPI of Tanghulu was similar to that of jam.
Conclusion:This study showed that the CPI of candy, a ubiquitous cariogenic snack, was the highest. However, the CPI ofTanghulu was also relatively high, similar to that of jam, and more than twice that of raw fruit. This study may help consumers become more aware of the cariogenic potential of Tanghulu and encourage healthier eating habits.
