Aspartame is unstable at cooking temperature, where would you suggest aspartme to be used for sweetening ?

Explanation

### Step-by-Step Solution:

1. **Understanding Aspartame**:
- Aspartame is a non-caloric artificial sweetener that is approximately 200 times sweeter than cane sugar. It is a methyl ester of aspartic acid, synthesized in 1965.

2. **Chemical Stability**:
- Aspartame is known to be unstable at high cooking temperatures. When exposed to such conditions, it breaks down into its constituent parts: aspartic acid, phenylalanine, and methanol, which can further decompose into formaldehyde and formic acid.

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