Demineralisation of the dental hard tissues by acidic beverages is thought to be one of the most important etiological factors in dental erosion. The influence of the chemical parameters of soft drinks on erosion has been studied by many investigators. There have been attempts to produce low erosive soft drinks by altering pH and calcium concentration, and moderately successful products have been developed, but the detrimental effect on beverage taste is a major drawback. In conclusion, it has been shown that the erosion rate of HA and dental tissues in acid can be inhibited by changing many parameters and that in terms of drink moaiTicaiion tne aaaition or certain food approved polymers can inhibit dissolution.