| 摘要 |
Chocolate of low cariogenicity, which may be white, milk or plain chocolate contains not more than 1 % fermentable sugars. When a white or milk chocolate is required, some fermentable milk sugars may be tolerated, in addition, to up to 1 % of fermentable non-milk sugars, particularly if the chocolate meets the requirements of a "toothfriendly test" described herein.
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