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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 allows for miscibility between two substances that do not normally mix together. An example of this is the lecithin in egg yolk, which is used to allow the oil a â¦ nd vinegar to mix together to form an emulsion.Normally, without the lecithin, oil and vinegar would separate, and would never mix.23 people found this useful.n example of this is the lecithin in egg yolk, which is used to allow the oil a â¦ nd vinegar to mix together to form an emulsion. Normally, without the lecithin, oil and vinegar would separate, and would never mix. 23 people found this useful.