What are emulsifiers/stabilizers?
Emulsifiers/stabilizers belong to a group of additives known as lipoid substances. They make it possible to mix two otherwise immiscible substances, for example fat and water. The emulsifier lecithin we use is of vegetable origin, just like the ingredient mono- and diglyceride. Lecithin is used in the chocolate industry to emulsify even the slightest amounts of water. Additional information on the usage of emulsifiers is available, for example, in Dr. Oetker’s German encyclopedia “Lebensmittel und Ernährung (Food and Nutrition)”, ISBN 3-7670-0399-6.
