Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

Background: Chocolates "the food of gods" are consumed by individuals of all age groups throughout the world. The high demand for chocolates is significantly attributed to their potential to stimulate sensory bliss and excitement. However, increasing awareness of overweight, obesity, diabetes, and its association with the high calorific value of chocolates is reflected in the consumer preference of low/no sugar and low/fat-free chocolates. The manufacturing of low/no-calorie chocolates by replacing fat or sucrose along with desirable physicochemical and sensorial aspects poses a major challenge. Scope and approach: In this review, studies that developed novel optimized low/no fat and low/no sucrose chocolate formulations were discussed. The positive and negative aspects of reduced/no-calorie formulation in comparison to the traditional formulation on flow properties, textural, melting properties, and sensory aspects of resulting chocolates were emphasized. The emerging trend in this regard is the use of water-in-cocoa butter emulsion, oleogels, hydrogels, polysaccharides, and proteins as partial or complete fat replacers. Industrial manufacturing of sugar-free chocolates includes the use of formulation consisting of polyols, high potency sweeteners, low/no digestibility carbohydrates, sweet proteins, and natural raw materials. Key findings and conclusion: Although it is possible to develop reduced or no-calorie chocolates, the physicochemical and sensory aspects of end chocolates will be slightly dissimilar to that of conventional chocolates. Most of the literature was focused on reformulating dark and milk chocolates whereas the use of optimized low/nocalorie ingredients and their influence on end properties of white, compound, and ruby chocolates should be explored in depth.