Abstract: Our previous researches showed that tea leaves had a fairly good antibloom effect to chocolate. In order to find out the mechanism, the study of tea polysaccharide was carried out by using the theories of thermodynamics, crystallization kinetics and molecular interactions, also by means of DSC (Differential Scanning Calorimetry) and artificially accelerated bloom etc. The crude tea polysaccharides (TPS) which extracted and separated from tea leaves were further purified and graded into four polysaccharide components— TPSI, TPSII, TPSIII and neutral TPS. The above tea polysaccharides are used to prepare chocolate separately, while compared with control.The results showed that the order of antibloom effects of these polysaccharides is as follows: TPSII > rough TPS >TPSI > neutral TPS >TPSIII. >control. Because there was high content of saccharides such as mannose, etc. in tea polysaccharides, which was of high molecular weightvalue, it was easy to interact with the polar groups in the chocolate paste to form complicated network structure to inhibit the transition of fats, and postpone the V→ VI crystal transformation.Therefore,it showed the good antibloom effect on chocolate.

Key words: Tea Polysaccharide DSC Chocolate Antibloom