Sugar is one of the main ingredients of the chocolate. In chocolate production, sugar comprises almost 40-50% of the whole formulation of chocolate products. (Beckett, 2008). According to Beckett (2008), there are different types of sugar that can be used in chocolate industry for different kinds of chocolate. Among them, sucrose (also known as saccharose) and lactose are mainly used in chocolate production. Sucrose is produced from sugar cane or sugar beet and has a crystalline form. Sucrose is the main sugar source in chocolate manufacture (Beckett, 2008). In chocolate manufacture, many other saccharides such as the monosaccharides glucose (dextrose) and fructose, the disaccharide lactose, and sugar alcohols such as sorbitol and xylitol can be used. Nowadays, with increasing demand for the lower calorie or tooth friendly chocolates, other sugar substitutes are becoming more extensively used.