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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.
- Bread-Hot chocolate mix-Gravy granules-Frozen pizza. CASES RELATED TO THE EMULSIFIER (E471, E472A, E472B, E472C, E472D, AND E472E) Case 1 Wallâs Ice Cream in Malaysia is Halal â¢ In Malaysia, the sources Wallâs ice cream is from Indonesia, Thailand and China.tatus-Depends-Mushbooh, Halal if it is from plant fat, Haram if it is from pork fat. LIST 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).