Aspartame is an artificial sweetener made from amino acids. Aspartame is white and odourless, and 200 times sweeter than sugar. Aspartame is not stable at high temperatures, so is no good in cooking, but is stable in acidic conditions, so ideal for sweetening of soft drinks. Aspartame often comes in conjunction with other sweeteners, e.g. acelsulfame. Aspartame does not taste like sugar, with a hint of bitterness to some. It breaks down into its constituent amino acids in the gut.
- Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.