Food additives: preservatives, artificial sweeteners
Chemistry in Everyday Life · Chemistry
Molecule viewer
Interactive 3DBall-and-stick models with true bond angles — switch molecule to compare shapes.
Controls
Drag the sliders or type a value — the simulation updates live.
Study notes
Why does aspartame lose sweetness when heated but sucralose doesn't? Step 1: Aspartame is a dipeptide methyl ester — heat hydrolyzes the ester/peptide bonds. Step 2: Broken aspartame isn't sweet (and releases phenylalanine — PKU warning!). Step 3: Sucralose is chlorinated sucrose — stable to heat. Step 4: Structure decides stability — aspartame for cold use, sucralose for baking!