**5.1. Low-fat products**

According to the American Cancer Society [31], foods like margarine and mayonnaise with a high fat content must have half or less than half the fat of the regular version of the food to be called *light*. These foods do not usually meet the 30% cutoff for number of calories from fat to be considered low fat. Low-fat foods can be, for example, dairy and dairy-like products (lowfat (1%), fat-free (skim) yogurt, cottage cheese, milk, sorbet, sherbet, gelatin ices, and low-fat or fat-free frozen yogurt); fish, meat, and poultry (egg whites or egg substitutes, crab, white fish, shrimp, veggie burgers); grains, cereals (except granola types), and pastas (rice or noodles (watch out for fat in sauces you may add); bagels, pita bread, or English muffins; low-fat crackers, soft tortillas, toast, muffins, crackers, or plain breads); fruits and vegetables (fruit juices, vegetable juices); and sweets (gelatin, low-fat microwave popcorn, hard and jelly candies).

Diet chocolate is known to be a product rich in fat. Its caloric value can decrease with a decrease in the concentration of fat. However, when the fat content is less than 27% of its weight, the chocolate loses its softness and its melting in the mouth. The main ingredients of diet chocolate, in addition to the traditionally used ingredients (such as cocoa mass, cocoa butter, milk powder, and others), are monitol, maltitol, xylitol, sorbitol, and fructose. The use of anhydrous crystalline forms of polyols such as isomalt, maltitol, and lactitol facilitates the process [32].
