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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.
Soy lecithin is a byproduct of soybean oil production. In general, a lecithin is an oily substance found in some plants and animals, like soybeans and egg yolks. Lecithins are great emulsifiers.ithout an emulsifier, the cocoa and cocoa butter would separate. One reason soy lecithin makes a frequent appearance on our candy bar (and other) food labels as an emulsifier is due to its low cost. Soybeans are one of the least expensive crops grown in America.