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(B) Aspartame is a methyl ester of a dipeptide formed from aspartic acid and phenylalanine. It is unstable at cooking temperatures because it decompos

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Aspartame

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(B) Aspartame is a methyl ester of a dipeptide formed from aspartic acid and phenylalanine. It is unstable at cooking temperatures because it decomposes into its constituent amino acids,losing its sweetness. Therefore,it is limited to use in cold foods and soft drinks. In contrast,saccharin,sucralose,and alitame are stable at cooking temperatures.

The artificial sweetener that is unstable at cooking temperature is:

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