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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.
15. Liquids that are mutually soluble, meaning that they can be mixed together to form stable solutions. 17. Special type of oil used in hair conditioners, water-resistant lubricants for the skin, and nail polish dryers. 18. Subatomic particles with a positive charge. 19. An unstable physical mixture to two or more immiscible substances (substances that normally will not stay blended) plus a special ingredient called an emulsifier. 23. Colorless gas with a pungent odor that is composed of hydrogen and nitrogen. 24. Subatomic particles with no charge. 27.