Palm oil (PO) and palm olein with an iodine value of 60 (POo-I.V.60), were blended with sunflower oil (SFO) and palm kernel olein (PKOo) according to the conventional three-component mixture design. The effects of blending and chemical and enzymatic interesterification on the polymorphic behaviour of the ternary blends of PO/SFO/PKOo and POo-I.V. 60/ SFO / PKOo were studied. The PO and PKOo crystallized exclusively in b’crystals, whilst POo-I.V.60 crystallized in mixed polymorphic forms with bcrystals dominating. Blends containing PKOo crystallized exclusively in b’ crystals or with b’crystals dominating. PO, POo-I.V.60 and blends of PO/SFO and POo-l.V.60 / SFO were dominated by bcrystals following chemical interesterification. Chemically interesterified PKOo stabilized exclusively in b’ crystals. Blends containing PKOo also crystallized exclusively in b’ crystals or with b’ crystals dominating following chemical interesterification. Enzymatically interesterified PO, POo-I. V. 60, binary blends of PO / SFO, POo-I.V.60/SFO, PKOo/SFO and ternary blends of PO/SFO/PKOo and POo-I.V.60/ SFO / PKOo crystallized in mixed polymorphic forms with b’ crystals dominating or at least present in equal proportions with the bcrystals. Enzymatically interesterified PKOo crystallized exclusively in the b’form. It was also observed that the proportion of bcrystals increased with increasing percentage of SFO in the blends, either before or after interesterification.