Soy lecithin usually contains soybean oil (33-35%), free fatty acids, esters, tocopherols, biological pigments, sterшту (2-5%), carbohydrates (5%). All these substances are poorly soluble in water and therefore soy lecithin does not have CMC in an aqueous solution, The lecithin phospholipids can form either liposomes, bilayer membranes, micelles, or plate-like structures, depending on hydration and temperature. The addition of lecithin phospholipids to the milk chocolate  will increase its viscosity due to its interaction with the protein.