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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.
Without the addition of emulsifying wax, they too would separate back into water and oils. Adding emulsifying wax to your recipe will keep the oil and water from separating by creating an emulsion between the oil and water.An emulsion is a system consisting of a liquid dispersed in an immiscible liquid. Immiscible means not compatible: not able to mix together to make a solution.his is one of the easiest emulsifiers to use and is used by most home crafters of lotions and creams. Cetearyl Alcohol/Ceteareth 20 â Used as an emulsifying wax in lotions, this is a waxy pastille that is used in concentrations of 2 and 6% of the lotion recipe and can be used in combination with emulsifying wax.