date:Oct 30, 2012
lalanine and L-aspartic acid, and a methyl ester. When heated, aspartame has a tendency to break down to phenylalanine and aspartic acid.
Acesulfame-K (acesulfame potassium) also has issues with heat stability; however, its more stable than aspartame. At 200 times the sweetness of sucrose, it gives an early onset of sweet, but it can leave a bitter aftertaste. This is especially true at high concentrations. Aspartame and acesulfame-K are often used together at 50/50 or 60/40 levels, respective