Document ID: chunk:federal_register_of_legislation:F2024C01127:front:0:p15
Version: federal_register_of_legislation:F2024C01127
Segment Type: other
Provision Reference: 
Character Range: 93859–96322

combined; or
                                                                                                                                                                                                                                                                         (ii) if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in 'Identification of Low Caries Risk Dietary Components' by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.
Chewing gum                                                                     Contributes to the maintenance of tooth mineralisation                                                     Chew the gum for at least 20 minutes after eating or drinking                 The food is chewing gum and either:
                                                                                Contributes to the neutralisation of plaque acids                                                                                                                                        (a)  contains 0.2% or less starch, dextrins, mono-, di- and oligosaccharides, or other fermentable carbohydrates combined; or
                                                                                                                                                                                                                                                                         (b)  if the food contains more than 0.2% fermentable carbohydrates, it must not lower plaque pH below 5.7 by bacterial fermentation during 30 minutes after consumption as measured by the indwelling plaque pH test, referred to in 'Identification of Low Caries Risk Dietary Components' by T.N. Imfeld, Volume 11, Monographs in Oral Science, 1983.
Contributes to the reduction of oral dryness                                                                                            Chew the gum when the mouth feels dry

S4—6 Nutrient profiling scoring criterion
  For this Code, the *NPSC (nutrient profiling scoring criterion) is:
NPSC
           Column 1                                                                           Column 2
Category   NPSC category                                                                      The *nutrient profiling score must be less than …