Abstract:  In this paper, the effects of ingredient of polyols (xylitol, sorbitol, mannitol) in prevention chewing gum caries and heating conditions of the chewing gum processing on the capability of CPPs postponing calcium phosphate depositing were studied. The results of study showed that it is not effective on the capability of CPPs postponing calcium phosphate depositing when the temperature is lower than 100℃. When the CPPs concentration is within 2%～14%, the capability of CPPs postponing calcium phosphate depositing is enhanced along with the increase of mannitol concentration, and weekened along with the increase of sorbitol concentration, and also enhanced when concentration of xylitol is lower than 6% and also weekened when the concen- tration is higher than 6%.

Key words: casein phosphopetides(CPPs), chewing gum, polyols, postponing calcium phosphate depositing