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Soft (SS) and hard (HS) stearins obtained from high‐oleic high‐stearic sunflower oil were isothermally crystallized under dynamic (with agitation) and static conditions at 16, 17, 18, 19, and 20 °C and 24, 25, 26, 27, and 28 °C, respectively. Both fractions crystallized under the α‐form at early stages of crystallization for all temperatures (Tc) tested. Polymorphic behavior strongly changed with Tc and shear conditions for both fractions. SS fractions were characterized by α, β2 and/or β1 polymorphs at lower Tc and β1 crystals at higher Tc when crystallized under dynamic conditions, while this same fat system was characterized by β2′ crystals at lower Tc and β2 at higher Tc under static conditions. HS samples were mainly characterized by α and β2 crystals at lower Tc and α and β1 crystals at higher Tc when crystallized under dynamic conditions; while the same fat was characterized by β1′ crystals when crystallized at lower Tc and α when crystallized at higher Tc under static conditions after 90 min at Tc. These different polymorphic behaviors, in combination with the different processing and tempering temperatures are translated in specific textural behavior of the samples.

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