Why Do Some Chocolate Makers Use Emulsifiers (and Why MYZO Says "No, Gracias!")

¡Hola, chocolate lovers! At MYZO, we believe in keeping chocolate pure and simple. Yet, if you’ve ever read the labels of some store-bought chocolate, you might notice words like “soy lecithin” among the ingredients. Soy lecithin and other emulsifiers are often added to mass-produced chocolate, but why is this? And what does it mean for your health? Let’s dive into the world of emulsifiers and explain why MYZO keeps things natural, just like the tropical forests of Costa Rica!

What is Soy Lecithin?

Soy lecithin is an emulsifier, which helps blend ingredients that don’t naturally mix, like oil and water. For chocolate makers, adding emulsifiers like soy lecithin improves the texture of chocolate, helps it flow more smoothly during processing, and even extends its shelf life. Imagine a thick, luscious river of chocolate that has been sweetened with the spirit of Latin America—it doesn’t need extra “help” to keep its rich, complex nature intact. That’s the philosophy behind MYZO chocolate.

The Downside of Soy Lecithin: Health Concerns

While it sounds innocent enough, soy lecithin is often derived from soybeans grown in the United States. Approximately 94% of soybeans in the U.S. are genetically modified (GMO), according to a USDA report (USDA, 2022). Although GMOs are designed to resist pests and withstand herbicides, there’s still ongoing debate over their long-term health effects. Some studies raise concerns that GMOs could potentially disrupt hormone balance and affect gut health, leading many people to avoid them whenever possible.
What’s more, soy lecithin is often extracted using hexane, a chemical solvent also used in gasoline production (NIH, 2022). Though manufacturers remove hexane before adding soy lecithin to chocolate, trace amounts might remain. For those sensitive to soy products or chemical residues, this might not be ideal.

How Much Soy Lecithin and Other Emulsifiers Are Used?

In mass-produced chocolate, emulsifiers like soy lecithin are added in very small amounts—typically about 0.3% to 0.5% of the total recipe (IJFST, 2007). While this may seem minimal, even a small amount of emulsifiers changes the natural profile of the chocolate. At MYZO, we think chocolate is best when it’s kept pura, meaning no artificial emulsifiers or GMOs.

Why Skip the Emulsifiers?

1. Pure Chocolate, Pure Taste
   Emulsifiers can alter both the texture and flavor of chocolate. In our view, a genuine chocolate experience doesn’t need enhancements. The complex notes of our Costa Rican cacao beans are meant to be savored without interference.

2. Better for Your Health
   Avoiding soy lecithin means avoiding potential GMOs and any chemical residues. Research, such as that published in Nature, suggests that artificial emulsifiers can disrupt gut health by affecting the intestinal lining and natural bacteria (Chassaing et al., Nature, 2015).

3. Environmental Responsibility
   By skipping soy lecithin, MYZO contributes to a more sustainable chocolate-making process. Supporting small farms in Costa Rica’s Talamanca region lets us protect biodiversity, unlike the large-scale GMO soy production that can impact ecosystems (Schütte et al., Environmental Sciences Europe).

Pure, Simple, MYZO

Choosing chocolate without emulsifiers means choosing a closer connection to nature. When you taste MYZO chocolate, it’s like a little journey to the lush, untamed jungles of Central America. No shortcuts, no added chemicals—just the bold, earthy flavors of cacao harvested in harmony with the land.

So next time you’re craving something sweet, say "sí" to MYZO, and enjoy the taste of chocolate as it was meant to be—natural, pure, and muy delicioso!

• Percentage of GMO Soybeans:
  According to the USDA's 2022 Crop Acreage Report, about 94% of soybeans in the U.S. are genetically modified (GMO). This percentage reflects the large reliance on genetically modified soy in American agriculture, largely to support herbicide-resistant crops that withstand specific chemical treatments USDA, 2022 Crop Acreage Report.
• Chemical Extraction of Soy Lecithin with Hexane:
  The extraction of soy lecithin often involves hexane, a petrochemical solvent. Although soy lecithin undergoes further processing to remove hexane residues, trace amounts can remain in the final product. For a detailed look at this process, see the report by the National Institutes of Health on Hexane Extraction in Food Processing NIH, Food Safety Report.
• Potential Health Effects of Emulsifiers on Gut Health:
  Some studies, such as the one published in Nature in 2015, have indicated that artificial emulsifiers (like polysorbates and carboxymethylcellulose, which function similarly to soy lecithin) can affect the gut microbiota. These findings have raised concerns about emulsifiers contributing to inflammation and possibly affecting the intestinal lining Chassaing et al., Nature.
• Usage Amounts of Emulsifiers in Chocolate:
  Mass-produced chocolate typically contains 0.3% to 0.5% emulsifiers to aid in processing, consistency, and texture stability. For a deeper understanding of typical emulsifier usage rates, the International Journal of Food Science and Technology offers a detailed analysis on the use of emulsifiers in chocolate processing IJFST, Chocolate Processing and Emulsifiers.
• Environmental and Health Concerns with GMO Soy Production:
  Large-scale GMO soybean production has various impacts on biodiversity and soil quality. For details on this issue, refer to the Environmental Sciences Europe journal, which examines the ecological and environmental consequences of GMO soybean cultivation on natural habitats and biodiversity Schütte et al., Environmental Sciences Europe.