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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.
Emulsifiers are products that are added to the oil and water mix in order that the emulsion may form easily and with less work and energy. Give some common examples of emulsifiers. The most common food emulsifier is lecithin (E322). Lecithin may be obtained from egg yolk or Soya beans.Egg yolk has been used in food preparation as a natural emulsifier, for example in making mayonnaise. Other emulsifiers are vegetable gums, some fatty acids like magnesium stearate, and glycerides.Pectin, which is found in some fruits, is also commonly used as an emulsifier.he most common food emulsifier is lecithin (E322). Lecithin may be obtained from egg yolk or Soya beans. Egg yolk has been used in food preparation as a natural emulsifier, for example in making mayonnaise. Other emulsifiers are vegetable gums, some fatty acids like magnesium stearate, and glycerides.