Malic acid occurs naturally in apples, pears and cherries, and is added to many non-carbonated beverages such as fruit drinks, fortified juices, sports drinks and iced teas because it enhances the intrinsic flavor. Citric acid, a substance naturally occurring in citrus drinks and added to many others, imparts a tangy flavor and functions as a preservative. Phosphoric acid is added to cola drinks to impart tartness, reduce growth of bacteria and fungi, and improve shelf-life. Acids provide a tartness and tangy taste that helps to balance the sweetness of sugar present in the beverage they are key factors in the taste of the beverage. 11 Acids are added to beverages and compose a flavor profile giving the beverage a distinctive taste. 10 Commercially available beverages with a pH < 4.0 are potentially damaging to the dentition. The pH of commercial non-dairy beverages range from 2.1 (lime juice concentrate) to 7.4 (spring water). 5 The consumption of acidic beverages contributes to an erosive oral milieu, and should be of concern to the dental practitioner. 4 The prevalence of dental erosion in the 21 st century has also increased due to our enhanced preference for sweet and sour. 4 Between 1999–2002 daily carbonated soft drink/fruit drink consumption by 13- to18-year-olds was 26 ounces, and the Center for Science in the Public Interest has reported that in 2004 total consumption of these drinks for every man, woman and child was approximately 68 gallons per year. 1– 3 In 1942 the annual production of soft drinks was about 60 12-ounce servings per person, and that number has increased almost 10-fold since 2005.
Sweetened beverage consumption has increased dramatically over the past 35 years in America with carbonated soft drinks being consumed the most frequently children, teens, and young adults are the main consumers.
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