Abstract: Anisothermal crystallization kinetics of Lentnus edodes and Tea leaves to inhibit fat bloom of CVTCBE chocolate was studied by DSC at 28℃、30℃and 32℃ temperature respectively. The results showed that crystallization rate constant (Kn) increased as the temperature decreased, and the half time (t1/2) of crystallization increased as the temperature increased. The samples blended with Lentnus edodes and tea leaves had Avrami exponent (n) value 2.2 and 2.3 respectively and were smaller than that of controll. However, the t1/2 value was longer than the control抯.The results also showed that Lentnus edodes and tea leaves had better bloom inhibition to CTCBE chocolate and that the capsbility of Lentnus edodes in fat-bloom inhibition was superior to tea leaves .

Key words: Chocolate Fat bloom Kinetics Isothermal-crystallization Lentnus edodes Tea leav?