The present work evaluated the effect of chemical interesterification on the crystallization properties of binary blends (50:50 %w/w) of hardfats from palm kernel (PKO), palm (PO), soybean (SO) and crambe oils (CR) with soybean oil, as a function of storage time. The modifications resulting from randomization were evaluated regarding polymorphism and microstructure for 60 days of stabilization at 25°C. The polymorphism was evaluated by X-ray diffraction (XRD). The analyzes were performed at room temperature in a Philips PW 1710 diffractometer (PANalytical, Almelo, Netherlands), using Bragg–Brentano geometry (θ:2θ). Crystal morphology was examined by a polarized light microscope (Olympus, model BX 50) and the images were captured with polarized light and ×20 magnification. The simple blends showed predominantly large spherulitic crystals which increased with storage time. Interesterification promoted significant reduction in crystal diameter in all blends, as well as increasing the number of crystals, characterized as needle-shaped. X-ray diffraction patterns of interesterified blends showed broader peaks than simple blends simple blends, due to the presence of multiple triacylglycerols in cell units accompanied by liquid oils. All interesterified blends presented the blends Of β'and β polymorphs, with predominance of polymorph β'. Thus, interesterification modified the crystalline habit of the evaluated blends, favoring the significant predominance of polymorph β'. This study demonstrated that chemical interesterification significantly modified the triacylglycerol composition, and consequently the crystallization properties of the blends, for hardfats with different compositions.