Abstract: To find out the mechanism of difficult tempering of Chinese Tallow Cocoa Butter Equivalent (CTCBE)chocolate,Differential Scanning Calorimitry (DSC) and X-Ray Diffraction (XRD)were used to investigate the influence on the crystalliza-tion behavior during tempering process of CTCBE chocolate added with natural bio-emulsifier Lentinus edodes powder (LC) andcontrol CTCBE chocolate(CC). The rheology behavior and emulsification stability of these two kinds of chocolate paste duringtempering process were also studied by viscosimetry and demulsification-by-heating method. The DSC and XRD results allshowed that the crystal stability of CTCBE chocolate was greatly increased, with the addition of Lentinus edodes powder. Theviscosity of LC paste dropped about 20% and the emulsification stability increased by more than 100 times, compared with CCpaste. The tempering condition of CTCBE chocolate were hence obviously improved. The higher output and better quality ofchocolate product with thermal stability and effect of anti-blooming and resistance to oxidation were also achieved.

Key words: CTCBE, chocolate, Lentinus edodes powder, tempering