Emulsifier (476) is an emulsifier used as a food additive which is obtained in a three-step process from glycerol and fatty acids (usually from castor bean, but also from soybean). It exists as a yellow to light brown highly viscous liquid and is primarily used in chocolates as it reduces the viscosity and improves the fluidity (the property of flowing easily) of chocolate allowing to be spread more thinly to save costs. Emulsifier (476) has both hydrophilic and hydrophobic characteristics meaning that it will bind to the water, and also to the oil part of the product to create a smooth consistency.
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