Unverified95% confidenceTradeoffTime unknown
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
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Unverified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98% similarUnverified赤藓糖醇甜度约为蔗糖的60-70%，替换蔗糖时需增加30-40%用量才能达到同等甜度，直接1:1替换会明显偏淡95% similarUnverified赤藓糖醇单独使用甜度仅为蔗糖的60%-70%，需增加用量或复配甜菊糖苷/罗汉果苷（比例约99:1）来补足甜度，纯赤藓糖醇产品需按1.4倍蔗糖用量投放93% similarUnverified赤藓糖醇甜度仅为白糖的60%-70%，单独使用需增加用量，通常复配甜菊糖苷或罗汉果苷（甜度高数百倍）来补足甜度并降低总用量93% similarUnverified赤藓糖醇甜度仅为蔗糖的60-70%，需要罗汉果苷补足甜度，因此复配产品能做到1:1替代蔗糖用量，使用时无需额外换算93% similar
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