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.
White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance.The melting point of cocoa butter, its primary cocoa bean component, is high enough to keep white chocolate solid at room temperature.s a result, white chocolate contains only trace amounts of the stimulants theobromine and caffeine, while lacking the antioxidant properties or many characterizing ingredients of chocolate, such as thiamine, riboflavin, and phenylethylamine.