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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.
In 1936, their use was patented for ice-cream production. Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products.