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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.
But thatâs not the reason soy lecithin is used as an additive in foods. It possesses emulsification properties. This means it can keep a candy bar âtogetherâ by making sure that the cocoa and the cocoa butter donât separate.