Cookbook:Aspartame
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| Aspartame | |
|---|---|
 | |
| Category | Sweeteners |
Cookbook | Recipes | Ingredients
Aspartame is a non-carbohydrate artificial sweetener.
Characteristics[edit | edit source]
It is about 160–200 times sweeter than sugar.[1]
Use[edit | edit source]
Some common uses for aspartame are sugarless gum, breath mints, and drinks. However, some other sweeteners such as acesulfame potassium are often used instead because phenylalanine, one of the ingredients in aspartame, can severely affect people with phenylketonuria. Thus products containing aspartame must include a warning usually stating "contains a source of phenylalanine." The American trade names for the sweetener are Equal and Nutrasweet.
Aspartame is typically unsuitable for baking, as it breaks down at high temperature.[1][2]
References[edit | edit source]
- ↑ a b Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
- ↑ Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.