Unverified85% confidenceDecision RuleTime unknown
赤藓糖醇甜度仅为蔗糖的60-70%，单独使用需增量且高浓度时有清凉后味和喉部刺激感，选购时优先看是否复配甜菊糖苷或罗汉果甜苷来修饰口感
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85%
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Long-term
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Unverified赤藓糖醇甜度仅为蔗糖的60-70%，甜味清爽但有清凉后感，厂商常复配甜菊糖苷或三氯蔗糖来补足甜度，纯赤藓糖醇产品口感偏淡需接受度更高90% similarUnverified赤藓糖醇甜度约为蔗糖的60%-70%且无后味，在代糖饼干中口味接受度相对较高，优于木糖醇或甜菊糖苷的清凉感/苦后味90% similarUnverified赤藓糖醇甜度仅为白糖的60%-70%，单独使用需增加用量，通常复配甜菊糖苷或罗汉果苷（甜度高数百倍）来补足甜度并降低总用量89% similarUnverified赤藓糖醇甜度仅为蔗糖的60%-70%，直接等量替换蔗糖会明显偏淡，烘焙和冲饮时需适当增加用量或搭配其他高倍甜味剂才能达到理想甜度88% similarUnverified代糖甜度与口感的权衡：赤藓糖醇甜度仅蔗糖60-70%，纯赤藓糖醇产品往往会复配三氯蔗糖或甜菊糖苷补足甜味，介意人工甜味剂者应选甜菊糖苷（天然来源）产品88% similar
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