Chocolate and cocoa products, such as compound chocolate, fillings, and cocoa spreads, are common applications where emulsifiers—both natural (like lecithin) and synthetic—are widely used. Leveraging our expertise with both types of emulsifiers, we offer comprehensive solutions tailored to meet our customers' specific needs and expectations.

Chocolate is one of the most well-known products that relies on soya lecithin as an emulsifier. Lecithin is commonly added to chocolate to:

• Reduce viscosity: By reducing the thickness of the chocolate, lecithin helps it flow more easily, making it simpler to pour and mold.
• Prevent fat bloom: Fat bloom occurs when cocoa butter separates from the rest of the chocolate and forms a white, powdery coating. Lecithin helps prevent this separation, maintaining the chocolate’s smooth and glossy finish.
• Improve texture: Soya lecithin contributes to a smoother mouthfeel by ensuring that the cocoa particles are evenly dispersed in the chocolate.
• Enhance mixing: Chocolate contains cocoa solids, cocoa butter, milk solids, and sugar, all of which need to be emulsified properly to achieve a uniform mixture. Lecithin plays a critical role in ensuring these ingredients mix together seamlessly.

Lecithin is the universal emulsifier used in chocolate and compound chocolate. When used in small quantities, lecithin helps manufacturers adjust the viscosity of the product, a task that would otherwise require adding significantly larger amounts of fat, such as cocoa butter or vegetable oils. As a result, lecithin serves as a cost-effective solution.