Unverified80% confidenceCautionTime unknown
制作果酱、腌渍或熬糖浆不建议买超细砂糖，其价格更高且优势(快溶)无用武之地，普通白砂糖即可满足加热溶解需求
1
Sources
80%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified不适合需要高温烘焙（如做焦糖、硬糖）的场景，赤藓糖醇在高温下不会发生美拉德反应，无法上色焦化，成品效果与白砂糖差异大88% similarUnverified严格控糖或减脂人群不建议，配料中含较多糖和精制面粉，热量和含糖量并不低于普通饼干太多87% similarUnverified冲泡型（非煮）产品不建议给需要低GI控糖的人群作为主食，因膨化粉碎工艺使其升糖速度接近白粥87% similarUnverified减脂控糖人群不建议购买'水果坚果混合燕麦'类产品，其为提升口感常添加大量糖浆、酥脆片（含油糖烘烤）和冻干水果糖，实际热量密度高87% similarUnverified软糖剂型含较多糖分和添加剂，追求纯净配方或控糖人群不适合选软糖款86% similar
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