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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.
Emulsifiers in food Home â Additives â Emulsifiers in food Oil and water donât mix but they do form emulsions â and these are crucial to the consistency of a number of foodstuffs. Nature is good at making emulsions, and the classic example is milk, where a complex mixture of fat droplets are suspended in an aqueous solution.