Q. 164.1( 14 Votes )
Why is the use of
At elevated temperatures, aspartame is unstable and break down to give a tasteless compound because of which aspartame is limited to cold foods and drinks.
Aspartame is methyl ester of the dipeptide obtained from phenylalanine and aspartic acid. It is about 180 times as sweet as cane sugar. The structure of aspartame is as follows:
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