It took us almost 8 months to develop the right recipe for our lollipop together with the University of Food Technology in the city of Plovdiv and more precisely with Prof. Hadzhikinov and Head of Dr. Hadjikinova.

Despite dozens of unsuccessful attempts to obtain a stable shape and consistency between the two main ingredients of our lollipops, namely xylitol and isomalt, due to the difference in their boiling and cooling temperatures, finally in the month of August 2022, we produced the first production sample of lollipops , together with our partners from ALPI factory in Asenovgrad.So we made our first technological sample, which was eaten by our children and the children in the various focus groups that we put together to make sure that the tastes, the color, the shape and the whole concept of our product was liked by the little ones and their parents.

It is a product for prevention and a gift in dental offices, as well as a reward or incentive in our homes. It is a product that brings sweetness to the smallest among us, as well as to all who have metabolic problems or diabetes, because its ingredients are low-calorie, with a low glycemic index and non-insulin-dependent metabolism.

Xylitol and Isomalta are sugar substitutes that are increasingly used in the food industry.Xylitol is naturally contained in some fruits and vegetables such as raspberries, strawberries, yellow plum, cauliflower, and is industrially produced by catalytic hydrogenation from xylan contained in almond shells, corn cobs and birch bark. Isomalt is obtained by isomerization of sucrose. Both products have a sweetness close to that of sugar, they have a crystalline form, they dissolve well in water and saliva, they have a non-insulin-dependent metabolism, they do NOT cause caries!!!

The formation of dental caries is a complex process associated with the demineralization of the enamel from the acids (lactic, formic, acetic, butyric, propionic) produced by the microorganisms in the dental plaque during the fermentation of the food carbohydrates on the enamel. Caries starts with a disturbed balance of the demineralization and remineralization processes (exchange of Calcium and Phosphate ions from and to the enamel with the help of saliva) depending on the pH. The critical pH value at which enamel demineralization begins is between 5.5 - 5.7. In a telemetric test (measuring the acid potential of foods by pH test of dental plaque) Xylitol and Isomalta show that for 30 minutes after intake, they maintain the pH on tooth enamel up to 5.7, which ranks them in the group of non-caries-forming additives. Or to put it more simply, the microorganisms in the dental plaque, feeding on xylitol and isomalt, literally starve to death because they cannot process them and cannot produce acids as a result of their metabolic activity, so there is no caries!