HealthyPIG Magazine

Emulsifier (476) is an emulsifier used as a food additive. It is obtained from glycerin and fatty acids (usually from castor, but also from soybeans) through a three-step process. It exists as a yellow to light brown highly viscous liquid and is mainly used in chocolate because it reduces the viscosity of the chocolate and improves the fluidity (easy flow characteristics) of the chocolate, so that it can be spread thinner to save costs. Emulsifier (476) has both hydrophilic and hydrophobic properties, which means that it will combine with water and the oil part of the product to form a smooth consistency.