This study aimed to investigate the effects of sugar and coconut milk substitution by erythritolsucraloseblend and soy milk, respectively on physical properties and sensory acceptance of Thai mung bean marzipan. Four reducedcalorie marzipans coded as T1 (50% erythritolsucralose and 25% soy milk), T2 (50% erythritolsucralose and 50% soy milk), T3 (75% erythritolsucralose and 25% soy milk) and T4 (75% erythritolsucralose and 50% soy milk) were studied. They had significantly higher (p < 0.05) pH and L*, lower (p < 0.05) consistency, but no difference (p > 0.05) in titratable acidity as compared with the control.While, a yield value, which may be either high or low, was dependent on a soy milk level used. An acceptance test revealed decreasing scores of taste, flavor and texture in reducedcalorie marzipans; in addition, their higher percentages of frequency distribution were obtained in "ideal level" for sweet and flavor attributes. The most preferable reducedcalorieformulation was the T3 marzipan and it also achieved the highest score for consumer purchasing decision among the others. With regard to the control, it presented a reduction of fat, carbohydrate and total caloric values about 16.1, 20.4 and 16.4%, respectively.