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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.
A: Some examples of emulsifiers in food include mayonnaise, vinaigrette and homogenized milk. Other solid examples of emulsification include butter, cream in espresso and Hollandaise sauce. An emulsion refers to the mixture of two liquids that usually do not mix well. When referring to food, oil mixed into water is a common emulsion. Vinaigrette is the result of oil directly added into vinegar. Mayonnaise and Hollandaise sauce are oil-in-water emulsions that are given stability with egg yolks.