Unverified80% confidenceTradeoffTime unknown
低聚果糖甜度约为蔗糖的30-60%溶解快口感好，适合加入饮品；菊粉溶解性稍差易结团但可增加食物顺滑感常做脂肪替代，看重口感优先选低聚果糖
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80%
Confidence
Long-term
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Unverified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86% similarUnverified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86% similarUnverified菊粉本身带天然甜味（甜度约为蔗糖10-30%）且可作膳食纤维标注，若产品还额外添加大量赤藓糖醇/木糖醇等甜味剂，说明益生元实际含量偏低靠代糖凑口感85% similarUnverified赤藓糖醇甜度仅为蔗糖的60%-70%，烘焙或饮品中需增加用量才能达到同等甜度，直接等量替换蔗糖会偏淡84% similarUnverified木糖醇的甜度约为蔗糖的同等水平（0.9-1.0倍），口感最接近蔗糖且带有清凉感，在代糖中口感还原度较高，但溶解时会吸热，不适合需要加热增甜的热饮场景以外的冷饮冷食反而有加分84% similar
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