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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.
Lecithin in egg yolks is one of the most powerful and oldest forms of an animal-derived emulsifier used to stabilize oil in water emulsions, for example, in mayonnaise and hollandaise sauce. Emulsifiers are required by law to be included on a foodâs ingredient list. Oversight Safety of emulsifiers is carefully regulated and tested by the U.S. Food and Drug Administration.