What is the main purpose of adding emulsifiers to chocolate?

Emulsifiers are crucial in chocolate production primarily because they improve texture and viscosity. This is essential for achieving the desired mouthfeel and consistency in chocolate products. By reducing surface tension between fat and other ingredients, emulsifiers facilitate a smoother and more uniform mixture, promoting better blendability and flow. This results in chocolate that melts uniformly and provides a pleasant texture both in the mouth and during various stages of processing.

While emulsifiers can have secondary effects on shelf life and may enhance appearance, their primary role is focused on the improvement of texture and viscosity, making them integral for producing high-quality chocolate that meets consumer expectations for mouthfeel and consistency.