What substance is often added to chocolates to prevent bloating during storage?

Stabilizers are commonly added to chocolates to prevent bloating during storage. When chocolate is stored, it can undergo changes due to temperature fluctuations and humidity, which may lead to the development of gas bubbles. These bubbles can create an undesirable bloated appearance and can affect the texture of the chocolate.

Stabilizers work by improving the chocolate's resistance to these changes, ensuring that it maintains its quality over time. They help to keep the fat and other components within the chocolate in a stable form, preventing separation or the formation of gas that can cause bloating.

In contrast, emulsifiers are typically used to improve the mixing of ingredients and ensure a smooth texture but do not specifically target bloating. Preservatives are meant to extend the shelf life by inhibiting microbial growth rather than addressing the physical stability of the product. Colorants are used for aesthetic purposes to enhance the visual appeal of the chocolate without influencing its storage characteristics.