Unverified90% confidenceFactTime unknown
凝胶剂类型决定口感：明胶（gelatin）软糖弹韧有嚼劲（QQ糖类），果胶（pectin）软糖偏软糯入口即化，卡拉胶/琼脂偏脆硬。素食者需选果胶或琼脂型
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Unverified选购软糖看凝胶剂：明胶(gelatin)软糖弹性好、入口即化，果胶(pectin)软糖更软嫩偏水果口感，卡拉胶软糖偏脆硬。素食者需避开明胶配方85% similarUnverified选购时看配料表凝固剂类型可判断口感：盐卤/氯化镁=豆香浓、偏硬；石膏/硫酸钙=细腻带微苦回甘；葡萄糖酸内酯=最嫩、豆味淡。追求豆香浓郁选卤水豆腐80% similarUnverified口感顺滑度与增稠剂/乳化剂（角豆胶、结冷胶、卡拉胶、葵花籽卵磷脂）正相关，追求'清洁配方'（仅水+原料+盐）的产品口感偏水、易沉淀，需权衡78% similarUnverified配料表若出现较多'食用胶（卡拉胶/黄原胶）+人工甜味剂（安赛蜜、阿斯巴甜）+香精'，说明是靠添加剂堆口味的调味零食型，非纯净代餐；追求干净选配料仅'魔芋粉、水、氢氧化钙'的原味款77% similarUnverified凝胶配方看'明胶vs果胶'：明胶(gelatin/gelatine)基软糖Q弹有嚼劲(如德国Haribo)，果胶(pectin)基软糖偏软糯易化口(如日式软糖)，追求爆浆软糯选果胶，追求咀嚼弹性选明胶77% similar
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