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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.
Soy lecithin, extracted from soy-bean oil, is often used in numerous foods, like chocolate to help keep ingredients emulsified. Many food labels will list a soy-based emulsifier like lecithin.The amounts are generally minute and don't contribute a substantial level of phytoestrogens. Products with soy lecithin do not need to be avoided because they have such minor amounts.oy lecithin, extracted from soy-bean oil, is often used in numerous foods, like chocolate to help keep ingredients emulsified. Many food labels will list a soy-based emulsifier like lecithin.