Get the best foundational controls for protecting your organization against cyberattacks. Achieve continuous compliance and operational efficiency with Tripwire.
All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E 442). These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc. If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called bloom' which makes the product less attractive to the customer.
Chocolate is toxic because it contains the methylxanthine theobromine. Theobromine is similar to caffeine and is used medicinally as a diuretic, heart stimulant, blood vessel dilator, and a smooth muscle relaxant. Theobromine can be poisonous and result in severe clinical signs, especially if untreated.