1 It is stable at cooking temperature: Aspartame is not as heat-stable as some other sweeteners. It breaks down at high temperatures, making it unsuitable for prolonged heating or cooking. .

2 It is a monomer: Aspartame is actually a dipeptide, composed of two amino acids, aspartic acid, and phenylalanine, joined together. In terms of its chemical structure, it's not a monomer.

3 It is bitter in taste: Aspartame, when used in appropriate quantities, is known for its sweet taste, not bitterness. It's widely used as a sugar substitute due to its intense sweetness.

4 It is unstable at cooking temperature: As mentioned earlier, aspartame is not stable at high temperatures. When exposed to prolonged heat, it can break down into its constituent amino acids