Resumo

CATAO, Maria Helena Chaves de Vasconcelos; SILVA, Ayonara Dayane Leal da  e  OLIVEIRA, Ricardo Miguel de. Physicochemical properties from solid preparations for industrialized dry soft-drinks and juices. RFO UPF [online]. 2013, vol.18, n.1, pp. 12-17. ISSN 1413-4012.

Objective: to analyze pH, titratable acidity, total soluble solid content (ºBrix), and the quantity of sugar contained in 6 refreshments, made from prepared solids and 4 industrialized juices available in the Brazilian market. Methods: the pH was measured (analyzed at two different temperatures) by potentiometry, titratable acidity by the titration method, and the quantity of sugar by the chemical method of Fehling's solutions. For the assessment of the TSST, the Abbé refractometer was used. Drinks were assessed with 3 measurements for each sample. Results: all drinks showed endogenous pH below what was considered critical for the dissolution of dental enamel. It was lower in refreshments than industrialized juices, and inversely proportional to temperature. The quantity of sugar was higher in prepared solids than industrialized juices and the values were consistent with its package description. Conclusion: all beverages analyzed presented pH below critical, which indicates an erosive potential to dental tissues.

Palavras-chave : pH; Physical and chemical properties; Dental erosion.