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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.
Food emulsifiers make the food very appealing as without emulsifier the water and the oil content in food will look separate, which will give very unappealing appearance. Apart from this they impart the freshness and quality to the food.Natural food emulsifiers also prevent the growth of moulds in food.hese are. Food emulsifiers make the food very appealing as without emulsifier the water and the oil content in food will look separate, which will give very unappealing appearance. Apart from this they impart the freshness and quality to the food. Natural food emulsifiers also prevent the growth of moulds in food.