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

像真正的糖那樣焦糖化。而且由於赤藻醣醇是一種糖醇，所以

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

吃的時候會有一種奇怪的清涼感。

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

阿洛酮糖完全不存在上述問題。但要注意的是，

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

阿洛酮糖的甜度僅為蔗糖的70%，因此要達到相同的甜度，

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

需要添加更多的阿洛酮糖，而且還可能會增加成品的體積。