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. 2021 Aug 20;59(8):2931–2939. doi: 10.1007/s13197-021-05223-0

Low calorie cocoa-based products: a short review

Cheryl Joseph 1, Rishika Batra 1, Pavidharshini Selvasekaran 2, Ramalingam Chidambaram 2,✉
PMCID: PMC9304490  PMID: 35872736

Abstract

Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a large amount of sugar and fat content. Therefore, manufacturers of cocoa-based products are focusing on the commercialization of healthier and innovative cocoa products that contain sugar and fat. High-quality and low-calorie cocoa products can be developed using the right ingredients which can replace fat and sugar without negative impact on the product characteristics. For sugar replacement nutritive sweeteners or sugar alcohols, non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates are generally used. For fat substitution cocoa butter equivalents, cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. This review discusses the effect of sugar and fat substitution on the textural and rheological properties, sensory acceptance, and calorific value of the end cocoa-based products.

Keywords: Low-calorie, Cocoa products, Sweeteners, Fat replacers

Introduction

The fatty seed of the cacao tree is fermented and dried to produce “cocoa” which constitutes all the cocoa-based products. Cocoa seeds are fermented to develop essential color and flavor for consumption (Badrie et al. 2014). There are various types of cocoa products. Grinding the seeds and eliminating cocoa butter from cocoa solids is done to produce dry cocoa powder. Cocoa butter is also called theobroma oil, it is an edible fat that is used in making chocolates, ointments, toiletries, and pharmaceuticals (Azizah et zal. 1999). Cocoa-based beverages include chocolate whey beverages (non-fermented), hot chocolate, chocolate milk, chocolate syrups, and cocoa liquor. The most commonly consumed cocoa-based products include various varieties of chocolate like milk, dark and white chocolate. Bakery products that are cocoa based include chocolate cakes, muffins, pastries, etc. Other products include cereals, ice-creams, and dry mixes. Cocoa has various health benefits. Daily consumption of cocoa powder reduces LDL‐cholesterol (bad cholesterol) levels due to the presence of flavonoids (Katz et al. 2011). However, due to the presence of sugar and fat content in many cocoa-based products, it also has negative effects on health. Major cocoa products like chocolates and their derivatives have high sugar and fat content. The fat content (about 30–40% in weight) is due to the cocoa butter which contains saturated fats that increase the total cholesterol and low-density lipoprotein levels (Selvasekaran and Chidambaram 2021a). An increase in LDL cholesterol levels might lead to health problems like hypercholesterolemia, increased heart weight leading to cardiomyopathy or heart failure and hypertension. High sugar content leads to health issues like high blood glucose level, tooth decay, and also negatively affects the immune system. Excess fat and sugar consumption lead to chronic diseases like obesity, type 2 diabetes, and even cancer (Rippe and Angelopoulos 2016).

To overcome the problems associated with high sugar and fat content low-calorie or no-calorie cocoa-based products are being developed. For replacement of sucrose, bulk or intense sweeteners are mostly used. To develop sugar-free chocolate formulations sugar alcohols like maltitol, isomalt, xylitol, lactitol, sorbitol, and mannitol or intense sweeteners like acesulfame K, aspartame, sucralose, and stevioside are used. Stevia is a natural sweetener that is gaining popularity as an upcoming alternative to sucrose. The use of trehalose and tagatose as low-calorie sweeteners is also being investigated (Cikrikci et al. 2016). For fat replacement cocoa fiber and cocoa, shells can be used which are high in fiber content (Cervera and Salvador 2011). Cocoa butter which is high in fatty acid content can be replaced with β‐glucan‐rich hydrocolloid (C‐trim30) (Lee and Biresaw 2009). This review focuses on healthy cocoa-based products. The possible fat and sugar alternatives to produce zero or no-calorie cocoa-based products are described. Also, a comparison of sugar and fat substitutes to choose the most suitable alternative based on nutrition, taste, appearance, and texture is described.

Importance of low/zero calorie cocoa products

There are various health risks associated with cocoa products with high sugar and fat content. The fat predominantly found in cocoa products is cocoa butter which contains approximately 78% saturated fatty acids which adversely increase the total cholesterol and low-density lipoprotein levels. Hypertension and hypercholesterolemia (high cholesterol in blood), increase in heart weight—leading to increased risk of cardiomyopathy, heart failure, and increased risk of gallstones (Cholelithiasis) are all consequences of increased fat intake. Other diseases include non-alcoholic fatty liver disease (NAFLD) and calciuria. (Katz and Doughty 2011). Sugar (mainly sucrose) is used in a high amount in cocoa-based products like chocolates, confectionary, cocoa-based dairy products. The health risks of high sucrose intake include high blood glucose level, high blood pressure, low HDL (good cholesterol), and immune functions are negatively affected. Excess sugar can cause tooth decay and also chromium deficiency in the body (Hill and Prentice 1995). The various chronic diseases associated with high sugar and fat intake include obesity (excess fat accumulation in the body), Type 2 diabetes (insulin resistance) and even cancer in some cases (Rippe and Angelopoulos 2016). Fat and sugar intolerance can also be seen in people having persisting health problems. Fat and sugar intolerance is seen in people having malabsorption syndrome in which the small intestine cannot absorb enough nutrients especially macronutrients like carbohydrates, fats, and proteins. Glucose intolerance is also found in people which leads to high blood sugar levels or hyperglycemia. Excess fat and sugar intake would not be suitable for people having intolerance towards fat and sugar.

Looking into consumer preferences, there has been an enormous consumption as well as the production of chocolates, which directly points out the growing demand for cocoa. At present, cocoa is seen as an extensively consumed flavor across the food and beverage industry. Another major aspect fueling the cocoa demand at the global level is the rising consumer base that advocates health consciousness. To fulfill the need for such people, many manufacturers from the cocoa market have started to shift their focus towards the delivery of healthier and innovative cocoa products that contain sugar and fat. The availability of organic is even gluten-free cocoa products is also one of the preferences picked up by active manufacturers from the target sector. Therefore, there is a need for low or zero-calorie cocoa-based products by replacement of sugar and fat with healthier substitutes (Afoakwa et al. 2008).

Low-sugar cocoa products

Low-calorie cocoa products have started to gain importance in the chocolate industry. The various methods for sugar reduction to make low-calorie cocoa products include increasing the cocoa content in the products, inclusion of additional components to lower the sugars, reducing sugar in each component of the product, or using low-calorie sugar substitutes and replacers (Food & Drink Federation). The role of sugar in cocoa products is to enhance the flavor, improve the texture, provide sweetness, to provide shelf-life stability and preservation. While conventional chocolate industries use sucrose, with respect to the current consumer trend various nutritive and non-nutritive sweeteners are gaining importance. Therefore, low energy carbohydrates are being used as bulking agents in the production of cocoa products.

Non-nutritive sweeteners (NNS)

Non-nutritive sweeteners are a group of products that are gaining importance in weight loss diets (Shankar et al. 2013). Sweeteners can be classified as: natural and synthetic. The difference lies in the fact that the former provides energy by quick absorption in the body whereas the latter doesn’t have calories and is eliminated by the body. Both are sweeter as compared to sugar, thus less amount of it is required to provide the essential sweetness (Petrova and Christova-Bagdassarian 2020).

Aspartame is a non-saccharide, artificial sweetener, which is a methyl ester aspartic acid and phenylalanine (Chattopadhyay et al. 2011). It has a sweetness potency of 180–200, lingering sweetness, no after taste, and a good sweetness profile. Due to its restricted stability at low pH and high temperatures, it is not used in cooking and baking. It is used in synergy with acesulfame K and saccharin. It can be used in chocolate-based cold beverages (Aidoo et al. 2013).

Acesulfame-K being heat-stable is used for baking and cooking. It has a sweetness potency of 130–250 (Aidoo et al. 2013). It has a bitter after taste when used alone and hence is used in synergy with sucralose or aspartame wherein they mask each other’s after taste. Acesulfame—k has zero calories. Applications include chocolate-based baked confectionaries (Chattopadhyay et al. 2011).

Chocolate chip cookies were made using a mix of dextrose and acesulfame K to replace 50% of the sugar. It was concluded that the sensory properties of modified chocolate chip cookies were moderately acceptable with 12–13% (Swanson and Perry 2007).

Saccharin is cost-effective and highly stable. It has a sweetness potency of 300–500. To mask the bitter and metallic aftertaste it is used in synergy with aspartame and sucralose. It is used in low-calorie baked chocolate products (Aidoo et al. 2013).

Neotame is a derivative of aspartic acid and phenylalanine. It does not accumulate in the body (Chattopadhyay et al. 2011). It has a sweetness potency of 8000–13000, slow onset, lingering sweetness, no aftertaste, and is used in synergy with acesulfame and saccharin. (Aidoo et al. 2013). When used in soy-based milk chocolates neotame provided a more sugary and chocolate flavor as compared to its dairy alternative. It gave a sensory profile with parameter curves similar to the control.

Morais et al. (2014) developed chocolate dairy formulations by adding different levels of inulin and fructooligosaccharides combined with xanthan, guar gum, neotame, sucralose, stevia, and aspartame. 0.0016% of neotame added with 8% stevia possessed similar sensory attributes as that of the control.

Sucralose has a sweetness potency of 500–700, clean sweetness, good stability, and can be used in synergy with acesulfame-K and saccharin. (Aidoo et al. 2013) Only 11–27% of it is absorbed by the body while the rest is excreted in the feces and hence provides no calories. (Chattopadhyay et al. 2011).

Stevia, a natural herb is a no-calorie sweetener constituting steviol glycosides and is 10–15 times sweeter than sugar. Glycoside doesn’t catalyze in high temperatures making it a good alternative for baking and cooking. Stevia helps to control high blood pressure and boosts the nutritional health of diabetic patients (Aidoo et al. 2013).

White chocolates formulated with 50% sucralose + 50% stevia and 75% stevia + 25% sucralose exhibited dense microstructure with minimum bloom formation. A slight decrease in the melting enthalpy with increasing temperature was observed in chocolates with 100% stevia and 75% stevia + 25% sucralose whereas the latter showed higher stability in the temperature ranging between 7 and 30 °C (Rodriguez Furlán et al. 2017).

In a study, it was observed that chocolates formulated with peppermint and stevia leaves displayed enhanced sensory properties chiefly with respect to mouthfeel herbal aroma and sweetness, and the highest polyphenolic content and antioxidant capacity. Generally, natural sources of sweeteners showed enlarged particle size that modified the texture of the chocolate. Due to the inherent bitterness of steviol glycosides, the samples formulated with stevia leaves had the highest bitterness and astringency scores among all chocolates. (Belščak-Cvitanović et al. 2015). Melo and Bolini, (2009) carried out a comparative study between conventional and diabetic chocolates. It was found that sucrose substitution by sucralose and stevioside in conjunction with a bulking agent (polydextrose) have the potential as a palatable food with 25% calorific reduction. White chocolates were prepared by Morais and Azevedo (2017) using antioxidant Goji berry and sucrose replacers stevia and sucralose. Sucralose and goji berry containing white chocolate had excellent sensory properties and they were considered a good alternative to sucrose. There was a calorific reduction of 12.8%.

Gao and Brennan (2017) conducted a study in which muffins were prepared to contain 0%, 50%, and 100% Stevianna as a replacement for sucrose. Muffins formulated with 50% stevianna had characteristics comparable with those prepared with 100% sucrose. This synergy resulted in a 50% calorie reduction. In a study carried out by Aziz Homayouni Rad et al. (2020) four different concentrations (0%, 2%, 4%, and 6%) were added along 50% and 100% of Stevia in chocolate milk. The final product would be such as the control, by 100% stevia replacement using 6% of inulin and also by 50% stevia replacement using 4% or 6% inulin. Significant calorie reduction was observed.

Thaumatin, a protein isolated from Thaumatococcus daniellii Benth. It consists of five sweet forms that elicit a sweet taste and on a molar basis is 100,000-times sweeter than sucrose. Amongst these forms, Thaumatin I being the most abundant is characterized by a slight liquorice after taste and slow onset of sweetness. Hence, it is used in combination with other sweeteners. In a study, it was found that replacing sucrose with Stevia and thaumatin and with bulking agents such as inulin and polydextrose, exhibited darker and harder chocolates. The Casson viscosity of the sugar-free chocolates was slightly higher than that of the control. Otherwise, the low-calorie version exhibited identical color, flow, melting, and mechanical properties as compared with control chocolates. The moisture content of no sugar chocolates was more than the control. Produced chocolates had satisfactory rheological and various other physical attributes when sweetened with thaumatin or stevia, with improved health benefits. The end product was healthier and had a satisfactory taste (Aidoo et al. 2015).

Low digestible carbohydrates (LDC)

Occur naturally in foods. Dietary fibers are the most prevalent type of LDC which includes inulin, polydextrose, maltodextrin, and oligofructose. Inulin is a flexible oligosaccharide of interest for the development of low-calorie chocolate due to its prebiotic, fiber-enriched low fat, and low sugar properties (Aidoo et al. 2014). It is a mixture of oligo- and polysaccharides. When it reaches the colon due to its prebiotic nature it is fermented selectively by beneficial flora, stimulating their growth and reinforcing their action against putrefactive microbes. The source from which inulin is extracted determines its linear or highly branched structure (Aidoo et al. 2014). Sucrose was replaced with varying ratios of inulin and D-tagatose. D-tagatose: Inulin ratios of 75:25 and 100% D-tagatose exhibited a 25% calorie reduction and similar sensory properties to that of the control. In addition, inulin and D-tagatose being dietic fibers have prebiotic properties nutritional benefits to dark chocolate.

Polydextrose (PD), is produced by the condensation of 89% D-glucose, 10% sorbitol, and 1% citric acid. It has a sweet taste and zero calories and provides bulk, textural and mouthfeel qualities similar to sugar. Bulking agents like inulin and polydextrose are used in various ratios and improve chocolate characteristics at very low ratios (Farzanmehr and Abbasi 2009). With their addition of dark chocolate, the color of the chocolates became darker and saw an increase in the moisture content. Chocolates with 100% inulin concentration also turned out to be the hardest. No sugar dark chocolate containing 75.3% polydextrose and 24.6% inulin concentration was found to be closest to that of chocolate with sugar (Aidoo et al. 2014).

Maltodextrin is used as a texture modifier filling and bulking agent. Partial hydrolysis, purification, and spray drying of native starch is done to manufacture maltodextrin (Sarfarazi and Mohebbi 2020). Since maltodextrin and polydextrose have a higher hygroscopicity than inulin, formulation with a higher proportion of these ingredients contains significantly more moisture (Farzanmehr and Abbasi 2009). This prolongs the shelf-life of chocolate products.

Farzanmehr and Abbasi (2009) studied the production of milk chocolate formulated with inulin, polydextrose and maltodextrin along with sucralose instead of sugar. Inulin and polydextrose used in a synergy of 75:25 and 50:50 showed a calorific reduction of 21% and comparable sensory properties as that of the control sample. In another research, sugar substitution using maltodextrin: inulin ratios of 75:25 (CH2), 50:50 (CH3), and 25:75(CH4). Although the four chocolate samples were similar with respect to hardness, adhesiveness, grittiness, melting time, and sweetness, CH2 and CH3 were more similar to control with respect to the sensory properties (Sarfarazi and Mohebbi 2020).

Oligofructose modifies the organoleptic and nutritional characteristics of chocolate-based confections especially low-sugar products and those having specific effects on the gut. It is 30 ± 50% sweeter than table sugar and is more soluble than sucrose. To provide balanced sweetness and conceal the aftertaste of aspartame or acesulfame K high-intensity sweeteners are commonly used in synergy with oligofructose to substitute for sucrose (Chattopadhyay et al. 2011).

Polyols (sugar alcohols)

Originated from corn syrups altered by reduction of aldehydic or ketonic reactive sites using, enzymatic conversion, catalytic hydrogenation, or fermentation (Aidoo et al. 2014).

Mannitol is obtained from mannose and is 70% sweeter than sucrose, has the highest laxative effect, and not hygroscopic (Aidoo et al. 2014).

In a study conducted by Pandey and Singh (2010) stevia-mannitol blend was used to replace 40% of the sugar in chocolate. It was found that the sugar content could be reduced without adversely affecting the overall acceptability scores.

Erythritol is obtained by fermentation of sucrose and glucose by Trichosporonoides megachiliensis, and is 60- 80% sweeter than sucrose. It has good bulking characteristics and acts as a humectant. Erythritol provides the sensation of a cooling effect and a burning aftertaste. It is used in combination with fructo-oligosaccharide (FOS) and inulin offering a positive heat of solution (Aidoo et al. 2014).

Isomalt must be used in synergy with intense sweeteners due to the fact that it is 40% as sweet as sucrose. As it is less viscous it is used to reduce the viscosity of other polyols (Aidoo et al. 2014). In a study, milk chocolate was formulated with isomalt, aspartame, and enriched with two live strains of lactic acid bacteria (lyophilizate). It was found that this formulation led to a 14.6% calorific reduction and excellent sensory attributes as compared to the control made with sucrose (Nebesny and Żyżelewicz 2004).

Maltitol is 95% as sweet as sucrose. It has low hygroscopic nature and gives the benefit of refining the chocolates in the same conditions as sucrose.

Xylitol is as sweet as sucrose. It is less laxative and less hygroscopic (Aidoo et al. 2014).

Maltitol and Xylitol were also used in the production of milk chocolate by Pirouzian and Peighambardoust (2020). In chocolate with 100% maltitol, the sensory trait of the product was unchanged because of its neutral, moderately sweet taste and restricted effect on viscosity. 46% calorific reduction in comparison with control was observed.

Cikrikci and Yucekutlu (2016) used coconut sugar and palm-sap sugar as a replacement for sucrose. Palm-sap based sugar was preferred over coconut sugar. It had nearly the same number of calories as that of sucrose but is highly nutritious as it is enriched with flavonoids, polyphenols, and various minerals.

A combination of sugar alcohols (xylitol, lactitol, isomalt, and maltitol), dietary fibers (inulin, fructooligosaccharide), syrups (agave, rice syrup, lucuma, and yacon), and natural sweeteners (fructose, stevia, peppermint, dried carrot, liquorice root, and black carrot) were used as alternatives to make reduced sugar chocolates. The formulation of isomalt, stevia leaves, fructose lucuma, agave syrup peppermint, and oligofructose, used in preparing chocolate number 4 exhibited the highest overall acceptability with a 30% reduction in calorific value (Belščak-Cvitanović and Komes 2015).

Low fat cocoa products

An increase in the demand for cocoa products globally and also changing perceptions of people regarding eating healthy food is leading to the development of low-calorie cocoa products. Fat in cocoa products mainly comes from the cocoa butter present in the products. Food industries are interested in finding alternatives to cocoa butter (CB) from sources that are natural like cocoa butter equivalents (CBEs) cocoa butter substitutes (CBS) and cocoa butter replacers (CBRs). Cocoa butter, a natural fat derived from cocoa seeds (Theobroma cacao) is mostly used as a key ingredient in chocolate and other cocoa products because of its distinct chemical and physical properties. Cocoa butter due to its specific traits is more expensive than other vegetable fats and oils.

Research on partial or whole replacement of cocoa butter with other low-calorie alternatives due to the technological, economical as well as nutritional advantages are being carried out (Jahurul and Zaidul 2013).

Milk fat which is most commonly obtained from the cows is a complex fat that contains over 400 different fatty acids. One of the unique aspects of it is the presence of short-chain fatty acids. In the study conducted by Bystrom and Hartel (1994) milk chocolates were prepared by partial substitution of 10% cocoa butter with milk fat fraction. It was observed that milk fat fraction when used in milk chocolate suppressed the cocoa flavor and would be better suited in dark chocolate. A calorie reduction of 9.5% was observed. However, the major drawback of using milk-based ingredients include the presence of lactose which is reported to be associated with food intolerance (Sekar et al. 2020; Logeshwaran et al. 2020).

Cocoa butter equivalent (CBE) is usually similar in triacylglycerols (TAGs) composition to that of Cocoa butter, however not exactly alike. They are prepared using combinations of varying ratios of tropical fats like illipe palm oil fraction or shea. CBE was enzymatically synthesized from palm mid fraction and illipe butter to prepare low-calorie dark chocolates. It was found that the chocolates containing this cocoa butter equivalent had similar particle size distribution, texture, and sensory properties (Bahari and Akoh 2018). Bahari and Akoh (2018) used CBE which was synthesized from illipe butter and palm mid fraction in white chocolate. The equivalent used gave the white chocolate similar properties as the chocolate with cocoa butter.

Collagen hydrolysate (IGS, Gelita, Cotia, Brazil)) maybe used to reduce these values. IGS can replace part of CB and minimize the impacts on chocolate viscosity, moisture, taste, and mouthfeel. Tayefe Ashrafie and Hossain Azizi (2014), replaced the cocoa butter in dark chocolate by using collagen hydrolysate Instant Gel Schoko. The produced chocolate showed a 35.8% calorie reduction and showed similar sensory attributes as that of the control chocolate. In addition, the incorporation of IGS increased the protein content in chocolate.

Oleogels have made an appearance as a new technology for oil structuring to entrap bulk oil in a thermal-reversible 3-D supramolecular network produced from edible oleogelators. They are formed by β-sitosterol/lecithin (SO) ethyl cellulose (EO) and monoglyceric stearate (MO) using gelation mechanisms and examined to make oleogel-based chocolate (OGC) with 50% or 100% substitution of CB. Replacing cocoa butter with oleogels showed that dark chocolate with oleogels had a softer texture and low solid fat content. Also, it was found that after 50% replacement of cocoa butter with EO, MO and SO it was the dark chocolate with EO and cocoa butter which was the hardest. In terms of taste and mouthfeel, all samples tasted similar to one another (Li and Liu 2019). Similar to oleogels, hydrogels obtained from natural polymers are the emerging fat replacer in various food products. For incorporation into foods, hydrogels are obtained by dissolving either polysaccharides or proteins in appropriate solvent or ionic liquids (Selvasekaran and Chidambaram 2021b). Food-grade polysaccharides such as pullulan, β-glucan, xanthan gum etc. can be explored for their potential applications as fat replacers in various cocoa based products (Selvasekaran et al. 2021).

Tea seed oil is produced from a hexane solvent after grinding the seeds. In a study, dark chocolate was prepared by Zarringhalami and Sahari (2010) by enzymatic interesterification of the hydrogenated and solid fraction (SF) of tea seed oil at a ratio of 30:70, using sn-1,3 specific lipase from Thermomyces lanuginosus as a Cocoa Butter Replacer (CBR) in various concentrations. The blend consisting of 10% CBR did not alter the sensory properties.

Beef tallow: stearic acid structured lipid (SL) is prepared by acidolysis using Rhizomucor miehei (IM 60) lipase and randomized tallow (RT) is prepared from Candida antarctica (SP 435) lipase. Dark chocolate samples were made by replacing the cocoa butter (CB) with beef tallow: stearic acid structured lipid (SL) or randomized tallow (RT). The partial substitution of RT and SL does not alter the sensory properties of the chocolate and there is a 40% calorific reduction. It was also seen that substitution by RT and SL does not increase the risk of atherosclerosis (Osborn and Akoh 2002).

Engkabang when blended with a palm-mid fraction (PMF), shea, and sal stearins, makes it a great CBE fat. The fat content ranges from 45 to 70%. A study conducted used Engkabang (illipe): Shorea mecistopteryx Sliorea singkawang and Shorea macrophylla, as a cocoa butter equivalent in dark chocolates. Chocolate containing 15% Palm Mid Fraction: S. macrophylla (70:30) in the formulation (CBE) was shiny in its look and comparable to the control. Also, this chocolate was slightly softer than the chocolate with only cocoa butter. The taste of both the chocolates was similar. Overall, there was a 32% fat reduction (Nesaretnam and Ali 1992).

Soybean oil consists of vegetable fat which reduces LDL cholesterol levels in the body. The replacement of cocoa butter with soybean oil along with lecithin used as an emulsifier was done by Pandey and Singh (2010) in compound chocolate. 40% replacement of cocoa butter with soybean oil gave the best result. Substitution above 40% decreased body/texture, color, appearance, and sensory scores of the chocolate. The overall calorie reduction was 5.6%. However, soybean and their ingredients are associated with food allergy and therefore, the cocoa product manufactures should adhere to the strict labelling practices (Muthukumar et al. 2020).

Inulin is a dietary fiber and is replaced with fats and does not affect the texture of foods, resulting in products with enhanced nutritional composition. Beta-glucan, a high-molecular-weight polymer is used for chocolate production because of its high-water retention, jellification, emulsification, and thickening properties. It effectively lowers the level of cholesterol, promoting steady blood glucose, and minimizing the possibility of colon cancer. In a study, chocolates were prepared with beta-glucan concentrate and inulin as replacers for cocoa butter. Inulin being a dietary fiber gives a more balanced nutritional composition to the chocolate. Up to 50% replacement of cocoa butter with ß-glucan concentrate or inulin leads to chocolate with good sensory acceptance (Rezende and Benassi 2015a, b).

C-trim 30 is a rich ß-glucan hydrocolloid. Lee, S. & Biresaw, G., (2009) conducted a study in which cocoa butter replacement was done with C-trim 30, which is fractionated with oat brown concentrates. C-trim 30 being extracted from a natural material contains high concentrations of ß-glucan providing various health benefits. 10% replacement was considered optimum with satisfactory sensory acceptance.

Coconut oil (CNO), extracted from the dried coconut meat, known as copra, is rich in glycerides of C8–C10 fatty acids. Therefore, the iodine content of CNO is low making it stable towards oxidative rancidity. In one research conducted coconut oil is used as a cocoa butter substitute in compound chocolate in different levels (0%, 1.5%, 3%, and 4.5%). Chocolates with 4.5% replacement were similar to the control in terms of appearance, taste, sensory acceptance, and stability towards bloom formation (Abdul Halim and Selamat 2018).

Cocoa husks are a good source of insoluble dietary fiber and antioxidant compounds. When enzymatically treated they yield a substance consisting of over 40% soluble cocoa fiber. Martínez-Cervera and Salvador (2011) analyzed chocolate muffins in which fat had been substituted by low- calorie soluble cocoa fiber in three levels (25%, 50%, and 75%). The sweetness of the muffins remains unchanged as compared to the muffins with no fat replacement. However, the bitter taste increased with that of soluble cocoa fiber. Also, muffins with soluble cocoa fiber had higher moisture content and crumbly texture but had a certain stickiness.

Palm olein is used to deliver its pro-Vitamin carotene. In another research conducted newly developed chocolate spreads by substituting palm oil with palm olein 25%, 50%, 75%, and 100% concentrations. 25% level substitution leads to a high-quality functional chocolate and there was a 14.5% reduction in calories (El-kalyoubi and Khallaf, 2011).

Dairy Lo and Simplesse are whey protein-based fat replacers that can replicate milk fat with respect to texture and flavor retention. Simplesse is prepared from round whey protein micro-particulates (0.1–3.0 μm). Dairy Lo is a whey protein concentrate denatured thermally and can react with proteins, water, and flavor compounds to provide opacity, prevent icing, stabilize air cells, control viscosity and emulsification. In a study conducted by Prindiville and Marshall (2000) chocolate ice creams were formulated using 2.5% of milk fat, cocoa butter, dairy lo, or simplesse. In the freshly prepared product Simplesse was more similar to milk fat than Dairy Lo that was characterized chocolatey flavor and color, and also slowed the development of an icy texture.

Okra gum is formed by water extraction from immature pods of okra plant (Hibiscus esculentus L.). Romanchik-Cerpovicz and Tilmon (2002) used okra gum and applesauce (AP), to replace margarine and egg yolk to prepare fat-free cookies. Overall, the okra gum fat-free cookies had similar sensory characteristics to full-fat cookies.

Chia (Salvia hispanica L.) is a herbaceous plant. When chia seeds were soaked in water, a transparent mucilaginous gel called chia mucilage (CM) was released. The gel formed acts as a thickener, fat replacer, and chelator. Varying concentrations of chia seed mucilages as fat replacers were used to make chocolate cakes. Results showed that chocolate cakes made using 75% of fat with chia seed mucilages led to a 51.6% calorie reduction and also the overall sensory scores were similar to that of the control (Fernandes and Salas-Mellado 2017).

Conclusion

Over recent years, the concern over rising rates of obesity and its health consequences such as diabetes has grown significantly worldwide. The reasons for this increase include the wide availability of high calorie and fat cocoa products. Thus, to meet consumer demands the use of sugar and fat alternatives to make low-calorie cocoa products is being preferred.

The outcome of this paper exhibits the perspective of the use of natural and artificial sweeteners to partially or completely substitute sugar and attain the desired sweetness of the product, with satisfactory mouthfeel, textural properties, balanced aroma and sensory preferences of the consumer.

Cocoa butter replacers, alternatives, and substitutes were used in various concentration to create a low-fat cocoa product. It was concluded that partial substitution of sucrose and cocoa butter is a viable option. This is because the rheological, textural, and sensory properties of cocoa products was similar to the control in the majority of aspects.

The prospects include the use of sweetener formulation that are natural such as peppermint, rice syrup, dried carrot, yacon, black locust flowers, lucuma, and agave syrup which in addition to lowering the calories, increase the polyphenolic content and antioxidant capacity of the cocoa product. The use of other artificial sweeteners like cyclamate and alitame can also be investigated. Similarly, for reducing the fat content the use of fat replacers such as hydrocolloids, ethylcellulose oleogels, okra gum, collagen hydrolysate, palm olein oil, cottonseed oil, rapeseed oil, soybean oil, etc. are being investigated. Another manufacturing technology developed by the researchers of temple university involves the removal of up to 20% fat by running liquid chocolate through an electrified sieve.

Acknowledgements

The authors are thankful to the management of Vellore Institute of Technology, Vellore, Tamil Nadu, India for providing constant support and encouragement.

Author’s contribution

Conception and design of the study- Pavidharshini Selvasekaran. Acquisition of data, analysis and/or interpretation of data- Cheryl Joseph, Risika Batra. Approval of the version of the manuscript to be published- Pavidharshini Selvasekaran, Ramalingam Chidambaram.

Funding

Not applicable.

Declarations

Conflict of interest

The authors declare no conflicts of interest.

Footnotes

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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