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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.
An emulsifier made in the liver from cholesterol Bile is released by the gallbladder into the small intestines where it emulsifies the fat in the chyme which allows the digestive enzymes to break down the triglycerides Made in the liver Stored in the gallbladder CCK releases it.