Name: Erythritol and Allulose, which should I use in baking ?
Uploaded: 2023-11-05T22:35:16.000Z
Duration: 27 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

According to this article, erythritol  is easy to crystallize, and it does not  

転換語

caramelize the way real sugar does. And  because erythritol is a sugar alcohol,  

there will be a strange cooling  sensation when you eat it.

Allulose does not have the above  problem at all. But note that the  

sweetness of Allulose is only 70% of that of  sucrose, so to achieve the same sweetness,  

more Allulose needs to be added, and it may also  increase the volume of the finished product.