Are Crispy Rice Cracker Slices Friendly to People with Bad Teeth?

The physical properties of crispy rice cracker slices are directly related to their potential impact on oral health. The porous structure formed by its manufacturing process determines the stress distribution pattern during chewing. The degree of gelatinization of starch in the raw materials affects the hardness of the cake, and the over-expanded lattice structure may produce local sharp fracture surfaces. The peak pressure generated by this structural characteristic during the bite process forms an action relationship with the compressive strength of tooth enamel, especially for teeth with hidden cracks or restorations, which poses a risk of micro-damage.

The moisture content control of crispy rice cracker slices determines the brittleness performance. The instantaneous hardness of the completely dehydrated product before saliva infiltration reaches the maximum. The adhesion index affects the probability of residue retention in the tooth gap, and the surface roughness and the friction coefficient of the enamel surface may aggravate the mechanical stimulation of the existing caries. The sugar added in some processes prolongs the duration of the acidic environment in the mouth, indirectly affecting the mineral loss rate of dentinal tubules.

The high temperature treatment during the processing of crispy rice cracker slices causes the Maillard reaction between reducing sugars and amino acids. Although the color change of the product is not directly related to dental health, the pH adjustment ability of the reaction byproducts may change the metabolic environment of the oral flora.

For people who are undergoing orthodontic treatment or wearing dentures, the risk of crispy rice cracker slices debris entering the gaps of the appliance is closely related to the particle size distribution of the product debris. The non-uniform crushing pattern caused by the anisotropy of compressive strength may produce tiny particles that are difficult to clean.