date:Oct 30, 2012
o allow it to be used as a sole sweetener, says Ihab E. Bishay, Ph.D., senior director business development/application innovation, Ajinomoto Food Ingredients, Chicago.
Yet, compared to sucrose, aspartame has slow onset of sweetness and leaves a lingering aftertaste. says Ennis. It is also not very stable to heat and shelf life. Its best at more-neutral pH because it undergoes hydrolysis when it is in high-acid or alkaline conditions.
Aspartame is composed of two essential amino acids, L-pheny