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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.
Terms of use. Contact us. Advertise on this site. Cookies. Emulsifiers, Stabilisers, Thickeners and Gelling Agents. Cellulose is mostly prepared from wood pulp and has many uses such as an anticakeing agent, emulsifier, stabiliser, dispersing agent, thickener, and gelling agent.These however are generally subsidiary to its most important use of holding on to water.erms of use. Contact us. Advertise on this site. Cookies. Emulsifiers, Stabilisers, Thickeners and Gelling Agents. Cellulose is mostly prepared from wood pulp and has many uses such as an anticakeing agent, emulsifier, stabiliser, dispersing agent, thickener, and gelling agent.