Unverified70% confidenceCautionTime unknown
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
1
Sources
70%
Confidence
Long-term
Relevance
-
First Seen
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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89% 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88% similarUnverified菊粉甜度低但常被添加到无糖食品中作为糖替代和增纤剂，注意部分产品会额外添加代糖（赤藓糖醇/三氯蔗糖）来提升口感，纯净配方应仅含单一益生元成分88% similarUnverified代糖甜度与口感的权衡：赤藓糖醇甜度仅蔗糖60-70%，纯赤藓糖醇产品往往会复配三氯蔗糖或甜菊糖苷补足甜味，介意人工甜味剂者应选甜菊糖苷（天然来源）产品88% similarUnverified赤藓糖醇甜度只有蔗糖的60-70%且带清凉后味，纯赤藓糖醇糖果口感偏淡，追求浓郁甜味的产品往往复配甜菊糖苷或三氯蔗糖来提甜87% similar
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