into sugars by enzymes in the saliva. A few
other foods, notably chocolate, cocoa, and
licorice extract among candy ingredients, as
well as coffee, tea, beer, and some cheeses,
actually inhibit decay-causing bacteria.
There’s evidence that phenolic compounds
interfere with the adhesion of bacteria to the
teeth. The sugar alcohols in low-calorie
candies (p. 662) are generally not metabolized
by bacteria in the mouth and don’t contribute
to tooth decay.
Caramel Food Colorings
Cooks have been confecting caramel
candies and syrups for many centuries, and
have been making “burnt” sugar for its
brown color since ancient times. The
commercial production of caramel syrups
as food colorings began in Europe and the
United States in the middle of the 19th
century. They’re now the most common
food coloring, and provide the deep brown