Is aspartame sugar substitute for baking?

* It breaks down at high temperatures: Aspartame loses its sweetness and can even produce a bitter taste when exposed to heat. This makes it unsuitable for baking, where ingredients are often heated to high temperatures.

* It doesn't affect the texture the same way sugar does: Sugar plays a role in the texture of baked goods, contributing to browning, moisture retention, and structural integrity. Aspartame doesn't provide these benefits.

* It has a different sweetness profile: Aspartame is much sweeter than sugar, meaning you'd need significantly less of it to achieve the same sweetness. This can lead to a mismatch in flavor and texture.

Better alternatives for baking:

* Sugar alcohols (erythritol, xylitol): These sweeteners are heat-stable and have a similar sweetness to sugar, making them good substitutes for baking.

* Monk fruit: This natural sweetener is also heat-stable and has a similar sweetness to sugar.

* Stevia: While stevia is very sweet, it can have a slightly bitter aftertaste in high quantities.

Important note: Always check the specific instructions for the recipe you are using to ensure that the chosen sugar substitute is compatible and adjust the amounts accordingly.