INCREASED ACIDITY IN FROZEN FRUIT JUICES AND DENTAL IMPLICATIONS

Liter cartons of 100 percent juice commercially available fruit juices were purchased at different times and at different retail outlets ove r a period of six months. The first 100 ml of defrosted juice were tes ted for pH. It was concluded that the acid buffering capacity of fruit juice is increased by freezing and iced confection based on fruit jui ce is potentially detrimental to teeth.