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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.
/ Edit Post. Email. Soy lecithin is an additive found in many everyday foods, but itâs normally used in such small amounts that it rarely exceeds more than 1 percent of the weight of any food product. It works as an emulsifier in candy bars, keeping the cocoa and cocoa butter from separating. Edit Post. Email. Soy lecithin is an additive found in many everyday foods, but itâs normally used in such small amounts that it rarely exceeds more than 1 percent of the weight of any food product. It works as an emulsifier in candy bars, keeping the cocoa and cocoa butter from separating.