Sour candies trigger intense salivation to protect your teeth from acid damage.

Sour candies typically have a very low pH level, often ranging between 2.0 and 3.0, which is nearly as acidic as battery acid. Common ingredients like citric, maleic, and tartaric acids are responsible for this sharp flavor. According to the American Dental Association, tooth enamel begins to demineralize at a pH of 5.5, making these candies a significant threat to dental health.When the tongue's taste receptors detect high acidity, the autonomic nervous system triggers the parotid glands to release a flood of serous saliva. This specific type of saliva is rich in bicarbonate ions, which act as a buffering agent to raise the pH level in the mouth. This process is known as the gustatory-salivary reflex and is an essential biological survival mechanism.Saliva also contains calcium and phosphate ions that help remineralize enamel that has been slightly softened by acid exposure. A 2015 study published in the Journal of Food Science noted that the 'pucker' response is actually a physical contraction intended to reduce the surface area of the tongue exposed to the irritant. Without this rapid salivary response, the high concentration of acid would cause immediate and permanent chemical burns to the soft tissues and rapid decay of the teeth.