Unverified90% confidenceTradeoffTime unknown
甜度约为蔗糖的0.7倍，替换蔗糖时需增加用量约30%-40%才能达到同等甜度，成本会相应上升
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified赤藓糖醇甜度仅为蔗糖的60-70%，做烘焙或饮品时需要增加用量才能达到同等甜度，成本和用量都会更高91% 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90% similarUnverified甜度约为白砂糖的0.6-0.7倍，实际使用量需比白砂糖多才能达到同等甜度，复配甜菊糖苷可提升整体甜度但仍需注意换算比例90% similarUnverified麦芽糖浆的甜度约为蔗糖的40-50%，替换蔗糖时需增加用量约2倍才能达到同等甜度，但同时会增加水分需相应减少配方液体89% similarUnverified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88% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/731522API
curl https://kongchang.com/api/v1/knowledge/claims/731522MCP
get_claim(id=731522)