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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.
Overview. Our vegetable based Emulsifying wax is sourced from naturally occurring fats and esters, further processed into a convenient âpastille flake form.â Emulsifying wax is an ideal medium for the blending of fine creams, lotions and other fluid cosmetics which contain oil and water.ur vegetable based Emulsifying wax is sourced from naturally occurring fats and esters, further processed into a convenient âpastille flake form.â Emulsifying wax is an ideal medium for the blending of fine creams, lotions and other fluid cosmetics which contain oil and water.