Which artificial sweetener is stable at cooking temperature?

December 25, 2025 •

4 min read

According to the FDA, several high-intensity sweeteners are approved as general-purpose sweeteners, some of which are suitable for use in baking and cooking. However, not all sweeteners retain their flavor and chemical structure under high heat. Choosing the wrong one can lead to a less sweet result or an unpleasant aftertaste, making it important to know which artificial sweetener is stable at cooking temperature.

Quick Summary

Several artificial sweeteners are suitable for high-temperature cooking and baking. The most prominent are sucralose, acesulfame potassium (Ace-K), and advantame, all known for their heat stability. Other options like neotame and monk fruit also endure high heat. Aspartame is notably not heat-stable and should be avoided in cooking applications. These stable alternatives are ideal for sugar-free or low-calorie recipes requiring heat.

Key Points

Heat-stable options: Sucralose (Splenda), Acesulfame Potassium (Ace-K), Neotame, and Advantame are reliable for cooking and baking because they can withstand high temperatures without losing their sweetness.
Avoid Aspartame: Sweeteners containing aspartame (like Equal or NutraSweet) are not heat-stable and will break down when exposed to high heat, losing their sweetness.
Natural heat-stable alternative: Monk fruit extract is a heat-stable, zero-calorie natural sweetener suitable for high-temperature cooking.
Watch for textural differences: Artificial sweeteners do not provide the bulk, texture, or browning properties of sugar, which is important to consider in baking. Some commercial blends include bulking agents.
Ultra-potent options: Neotame and advantame are thousands of times sweeter than sugar and are used in extremely small quantities for their potent, heat-stable sweetening power.

Understanding Heat-Stable Sweeteners

When it comes to baking and cooking, stability under high temperatures is a critical factor for any sugar substitute. Unlike table sugar (sucrose), which caramelizes and provides bulk, many artificial sweeteners can break down when heated, leading to a loss of sweetness or an altered flavor profile. However, several options are specifically engineered to remain stable under high heat, making them ideal for a wide range of culinary applications.

The Most Stable Sweetener for High Heat

Among the most reliable artificial sweeteners for cooking and baking is sucralose. Known commercially as Splenda, sucralose is a chlorinated sugar substitute that is exceptionally heat-stable. It is derived from sucrose but is about 600 times sweeter, and the chlorination process gives it its resistance to high temperatures. This stability means it won't break down when heated, so it is a perfect substitute for sugar in recipes requiring high-temperature processing, such as baking cakes, cookies, and breads.

Other Reliable High-Heat Options

While sucralose is a top contender, it is not the only heat-stable sweetener. Other options also provide reliable sweetness under high heat:

Acesulfame Potassium (Ace-K): Often used in combination with other sweeteners to create a more sugar-like flavor profile, acesulfame potassium is highly heat-stable. It is about 200 times sweeter than table sugar and is approved for use in baked goods and beverages.
Neotame: This powerful, high-intensity sweetener is related to aspartame but is significantly more heat-stable, allowing it to be used in baked goods. It is 7,000 to 13,000 times sweeter than sucrose and has been approved for general use by the FDA.
Advantame: An even more potent sweetener than neotame, advantame is also heat-stable and can be used as a general-purpose sweetener in foods, including those prepared at high temperatures.
Monk Fruit: For those seeking a natural, zero-calorie option, monk fruit extract is a good choice. It is heat-stable and suitable for many applications, though it doesn't provide the same bulk or texture as sugar in baked goods.

Comparison of Heat-Stable Sweeteners


Sweetener	Relative Sweetness (vs. Sucrose)	Heat Stability	Common Brand Names	Best For	Notes
Sucralose	~600x	Excellent	Splenda	Baking, cooking, hot beverages	Doesn't provide bulk for baking; potential concerns exist about heating above 120°C.
Acesulfame Potassium (Ace-K)	~200x	Excellent	Sunett, Sweet One	Baking, hot drinks, mixed with other sweeteners	No bulk provided; often blended with sucralose or aspartame for taste.
Neotame	7,000–13,000x	Excellent	Newtame	Baking, flavor enhancement	Extremely potent, used in tiny quantities.
Advantame	~20,000x	Excellent	Advantame	Baking, general purpose	Ultra-high potency, very small amounts needed.
Monk Fruit	100–250x	Excellent	Lakanto, Monk Fruit in the Raw	Cooking, hot beverages	Natural, but does not provide bulk for baking.
Aspartame	~200x	Poor	Equal, NutraSweet	Cold foods, cold beverages	Breaks down when heated and loses sweetness.

Sweeteners to Avoid for Cooking

Just as it's important to know which sweeteners are heat-stable, you must be aware of those that are not. The most common sweetener that loses its sweetening power when heated is aspartame. Aspartame is composed of two amino acids, and high temperatures cause it to break down, resulting in a loss of sweetness. Therefore, it is best suited for applications where it is not exposed to heat, such as in cold drinks, yogurt, and other cold foods. If a recipe calls for heating, you should opt for a heat-stable alternative to avoid disappointment.

Additional Considerations for Baking

When using artificial sweeteners in baking, remember that they are not a one-for-one replacement for sugar. Beyond sweetness, sugar provides volume, texture, and browning in baked goods. Artificial sweeteners, especially high-intensity ones, do not offer these properties. To compensate, you may need to add bulking agents like maltodextrin or dextrose, which are often found in commercial tabletop sweetener blends like Splenda, to achieve the desired consistency in your baked goods. For natural, low-calorie baking, options like allulose behave more like sugar in terms of bulk and browning, and it is also heat-stable, though it is only 70% as sweet.

Conclusion

For high-temperature cooking and baking, the choice of artificial sweetener is crucial for maintaining sweetness and flavor. Sucralose, acesulfame potassium, neotame, advantame, and monk fruit extract all exhibit excellent thermal stability, making them reliable choices. Aspartame, however, should be avoided as it is not heat-stable and will lose its sweetening effect. When substituting sugar in baking recipes, remember to consider the bulking and textural properties lost with sugar removal and adjust with appropriate bulking agents or choose a sweetener like allulose that mimics these characteristics.

For more information on the safety and regulation of different sweeteners, you can refer to the FDA's official guidance on sweeteners.

Frequently Asked Questions

Sucralose, commonly known by the brand name Splenda, is widely considered one of the most heat-stable artificial sweeteners, retaining its sweetness even when exposed to high temperatures during baking and cooking.

No, you should not use aspartame in baked goods. It is not heat-stable and will break down when exposed to high temperatures, causing it to lose its sweetness.

No, not all artificial sweeteners are suitable for cooking. Many, like aspartame, will lose their sweetening power when heated. Always check the product label or research its heat stability before using it in a recipe that requires cooking or baking.

Acesulfame potassium, also known as Ace-K, is a calorie-free artificial sweetener that is highly heat-stable. It is often used in combination with other sweeteners to improve taste and is safe for use in baked goods.

Monk fruit extract is a natural, zero-calorie sweetener that is heat-stable and works well in recipes that are cooked or baked.

Yes, using high-intensity artificial sweeteners will likely change the texture of your baked goods. Unlike sugar, they don't provide the bulk, browning, or moisture-retaining properties needed for structure. You may need to add bulking agents or use a sweetener like allulose that mimics sugar's properties more closely.

Recent studies have raised concerns about the potential formation of chlorinated organic compounds, including potentially toxic compounds like dioxins, when sucralose is heated above 120°C. However, it is generally considered safe for normal cooking and baking, and many food safety bodies have approved it.