Emulsifiers are substances that make it possible to combine two immiscible liquids such as oil and water. The emulsifier molecules have the shape of elongated rods. One end is “water-friendly” and the rest of the “stick” is “water-repellent” or “oil-friendly”. If both liquids are present, each part of the molecule is immersed in the appropriate liquid and connects them to each other.
Emulsifiers, such as sunflower lecithins, are used in chocolate to reduce the friction between the solids such as sugar, milk powder or cocoa particles and the cocoa butter and to create a pleasant melt.
