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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.
Some detergents and surfactants are used as emulsifying agents. An emulsifier keeps oil droplets and water droplets from joining together, so a thick mixture of oil and water will not separate. Examples of emulsions are mayonnaise, butter, cream, homogenized milk, and salad dressings.