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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.
It is used as an anti-caking agent, emulsifier, stabiliser, and thickener in foods. The body metabolises the products as any other fat. Mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded.t is used as an emulsifier, and thickener in foods. Used in soups, breads, biscuits and cakes, frozen desserts, sauces, cream, crisps, spreads, jams, chocolate, margarine, quick-setting deserts, and milk shakes. Daily Intake: Up to 25 mg/kg body weight. People intolerant of propylene glycol should also avoid this.