This article explores the key differences between aspartame and sucralose, two popular artificial sweeteners. It covers their chemical structures, sweetness levels, calorie content, taste profiles, health considerations, environmental impact, and applications in food production. Aspartame, a low-calorie dipeptide sweetener, is sensitive to heat and contains phenylalanine, making it unsuitable for baking and unsafe for people with PKU. Sucralose, a zero-calorie chlorinated sugar derivative, offers superior heat stability and a cleaner taste, making it versatile for cooking and baking. The article helps readers understand the strengths and limitations of each sweetener to make informed choices.

This comprehensive article explores the differences between sucralose and aspartame, two widely used artificial sweeteners. It clarifies that sucralose does not contain aspartame, describing their chemical structures, production, taste, uses, health considerations, environmental impact, and market trends. The article offers insights into sweetener blends, safety, and regulatory status, providing a well-rounded view for manufacturers and consumers alike.