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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.
What is an emulsifier? When water and oil are mixed together and vigorously shaken, a dispersion of oil droplets in water-and vice versa-is formed. When shaking stops, the phases start to separate. However, when an emulsifier is added to the system, the droplets remain dispersed, and a stable emulsion is obtained.An emulsifier consists of a water-loving hydrophilic head and an oil-loving hydrophobic tail.owever, when an emulsifier is added to the system, the droplets remain dispersed, and a stable emulsion is obtained. An emulsifier consists of a water-loving hydrophilic head and an oil-loving hydrophobic tail.