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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 has been linked to asthma, skin conditions, hormone disruption, and in long-term animal studies to cancer and damage to DNA. -PGPR is short for polyglycerol polyricinoleate, a goopy yellowish liquid made from castor beans that reduces the viscosity of chocolate. Since 2006, big chocolate manufacturers such as Hersheyâs have been replacing the expensive raw ingredient cocoa butter with PGPR in their recipes. PGPR is produced by Danisco, a Dupont company.