1.As emulsifier: Accelerate the dissolution rate of cocoa butter in sugar, make it completely dissolved and dispersed homogeneously in the chocolate syrup, prevent fat cream phenomenon.

Reduces the surface tension of chocolate, chocolate improve surface structure, non-stick teeth when eating, and refreshing, and smooth surface of the chocolate and maintain luster, improve the quality of food.

2.As release agent : Can improve the chocolate syrup filling mold filling and solid degrees, make the filling mode of chocolate plate convex concave, edges and corners, and can improve the demoulding integrity of chocolate plate, improves the chewing taste of chocolate.

3.As wetting agent : Can improve the water resistance of chocolate, enlarge the humidity range of chocolate processing.

(1) Add 2-5%.

(2) In the milk chocolate, white chocolate, in order not to affect the colour and iustre, appropriate chooses decolorizing soya lecithin.