Soya lecithin liquid is a common ingredient used in chocolate production. It serves several purposes in chocolate manufacturing, and it is derived from soybeans. Here's some information about using soya lecithin liquid in chocolate:

Emulsification: One of the primary functions of soya lecithin in chocolate is emulsification. It helps to blend and stabilize the ingredients in chocolate, particularly the cocoa solids and fats. This leads to a smoother and more uniform texture in the final product.

Reducing Viscosity: Soya lecithin can reduce the viscosity of chocolate, making it easier to work with during the manufacturing process. This is especially important in tempering and molding chocolate.

Improved Flow Properties: When used in chocolate, soya lecithin can enhance the flow properties of the molten chocolate, making it easier to pour into molds or coat various confectionery items evenly.

Preventing Blooming: Soya lecithin can help prevent a phenomenon called "fat bloom" in chocolate, which occurs when the cocoa butter separates from the chocolate and rises to the surface, creating a white, powdery appearance. By promoting better emulsification, soya lecithin can reduce the chances of fat bloom.