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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.
In mayonnaise, the emulsifier is the phospholipids present in egg yolks â they are such successful emulsifiers that as much as 80% oil can be dispersed in the aqueous phase. Ice cream is another food that would not exist were it not for emulsifiers.