Soy lecithin is a common food additive and emulsifier derived from soybeans. It is often added to chocolate formulations, including milk chocolate and dark chocolate, to improve texture and prevent the separation of cocoa solids and cocoa butter. Soy lecithin also reduces fat bloom by replacing the use of cocoa butter (fat bloom occurs when cocoa butter melts and re-solidifies in the chocolate).

In ice-cream, it is used to improve the dispersion of fat molecules, leading to creamier and smoother texture. It also helps to prevent the formation of ice-crystals. It can extend the shelf-life of dairy products by preventing the breakdown of fats and proteins. It is also used to mimic the texture and mouthfeel of full-fat counterparts by helping to disperse and stabilize the reduced fat content.

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