Processed
Encapsulated
A tier
Encapsulated aspartame hides the sweetener in a fat or polymer coat so it survives a cook or a chewing-gum shelf that would otherwise chew the ester apart. Gum centres, some baked bars, and acid powders use it so sweetness arrives late or lasts. The capsule is the technology; the molecule is still aspartame. You cannot stir this like a drink powder and expect the same release. Heat and shear will pop some capsules on purpose. It is a formulator's grade, not a café packet. PKU labelling still applies.
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Characteristics
Preparations
Traits
History
Gum makers encapsulated aspartame so sweetness would last through a chew.
Baked-bar and acid-mix plants used encapsulated aspartame to limit process loss.
Better lipid coats extended aspartame into a few oven applications it could not face neat.
Encapsulated grades remained a specialist SKU as sucralose took more of the heat-stable work.