Unverified82% confidenceDecision RuleTime unknown
海藻糖甜度约为蔗糖的45%，抑制淀粉老化、保水性好，适合烘焙做面包点心保持柔软；控糖需求者用赤藓糖醇（几乎零热量、GI值0）而非果葡糖浆
1
Sources
82%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified菊粉的甜度约为蔗糖的10%且几乎不升血糖(升糖指数近0)，可作为控糖人群的膳食纤维和轻微增甜来源79% similarUnverified赤藓糖醇是低GI烘焙首选代糖(GI=0、热量近0、不参与美拉德反应)，但甜度仅为蔗糖的70%，需按1:0.7~1:0.8比例增量换算，凉感明显；追求接近蔗糖甜度可选赤藓糖醇+甜菊糖苷或+罗汉果糖复配产品79% similarUnverified赤藓糖醇甜度仅为蔗糖的60-70%且有清凉后味，单用甜度不足，市售'0卡糖'多用赤藓糖醇+微量三氯蔗糖复配来还原甜度和口感79% similarUnverified阿洛酮糖甜度约为蔗糖的70%，GI值接近0且不引起血糖波动，还具备类似蔗糖的焦糖化和美拉德反应能力，是唯一能上色的主流代糖，适合制作需要褐变的烘焙品79% 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79% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/454695API
curl https://kongchang.com/api/v1/knowledge/claims/454695MCP
get_claim(id=454695)