Unverified85% confidenceDecision RuleTime unknown
赤藓糖醇替代白砂糖比例约为1.3:1（因甜度约为蔗糖70%），但赤藓糖醇不参与美拉德反应，替代后烘焙成品上色变浅、缺乏焦糖风味，且高浓度会有清凉后味
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Unverified赤藓糖醇甜度约为蔗糖的60-70%，替换蔗糖时需增加30-40%用量才能达到同等甜度，直接1:1替换会明显偏淡92% similarUnverified赤藓糖醇甜度仅为蔗糖的60-70%，需要罗汉果苷补足甜度，因此复配产品能做到1:1替代蔗糖用量，使用时无需额外换算91% similarUnverified赤藓糖醇本身带轻微凉感和回甜短的缺点，厂商常复配甜菊糖或三氯蔗糖弥补，复配配方口感更接近蔗糖，纯赤藓糖醇产品甜度约为蔗糖的70%90% 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90% similarUnverified赤藓糖醇单独使用甜度仅为蔗糖的60%-70%，需增加用量或复配甜菊糖苷/罗汉果苷（比例约99:1）来补足甜度，纯赤藓糖醇产品需按1.4倍蔗糖用量投放89% similar
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