More study on the role of sugar is needed as chocolate makers seek to produce light or sugar-free versions. Roger Philip Aidoo of Ghent University, writing in the journal Trends in Food Science & Technology, said textural problems remain when using sugar substitutes like aspartame, sucralose or stevia. Combining them with sugar alcohols and bulking agents, however, "has great potential for the successful manufacture of sugar-free chocolate products with the desirable quality," Aidoo concludes.

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