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TANG Haishan，LI Zhizhang，XIAO Xinsheng
  
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KeyWord:low calorie chocolate  low calorie cocoa butter substitute  sugar free chocolate
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TANG Haishan，LI Zhizhang，XIAO Xinsheng  
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Abstract:
      The progress in low calorie chocolate products was discussed from three aspects: preparation of chocolate with low cocoa butter content, dovelopment of low calorie cocoa butter substitutes and low calorie sweeteners instead of sucrose. The properties of some low calorie cocoa butter substitutes, such as structured triglycerides, functional diacylglycerides and carbohydrate based fat substitutes, and their effects on the rheological property and process characteristics of chocolate products were introduced, in order to provide some references to the research and production of low calorie chocolate.
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