פרויקט החשיפה

  That ultra-smooth texture in your favorite store-bought chocolate bar actually comes from a byproduct of soybean oil processing When factories refine raw soybean oil, they wash it with hot water to pull out heavy gums. That leaves behind a thick, murky sludge called crude lecithin. Instead of throwing it away, processors dry it, bleach it, and pump it straight into candy manufacturing. It acts as an emulsifier, which stops cocoa butter and sugar from separating on factory lines. Adding just a tiny fraction of a percent of this soy byproduct cuts down the amount of expensive cocoa butter needed to make chocolate flow smoothly through machines. It’s completely legal, fully approved under federal standards, and used in almost every commercial chocolate bar on store shelves today. • Ingredient Designation: Soy Lecithin (E322 / CAS 8002-43-5) • Typical Usage Ratio: 0.3% to 0.5% by total weight • Source Yield: 1.0% to 3.0% yield from crude soybean oil refining • Regulatory Status: FDA ...