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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.
â¢ E471 is a code given to mono and diglycerides, a group of emulsifiers which can be derived from animal or plant sources. From the code itself, it should not be concluded that E471 is a non-halal ingredient without looking at the origin.IST OF EMULSIFIERS (E471 AND E472). E472a (acetic esters of fatty acids) - Prepared from mixing esters of glycerol (E422) with edible fats and acetic acid (E260). - Improves aeration properties of high fat recipes-Produces stable foam in whipped products by collecting together the fat globules.