The replacement of milk fat with mixtures of triglycerides from different sources (e.g palm oil or shea butter) is of particular interest for the chocolate manufacturing, due to low environmental sustainability of milk fat and also increasing consumer demand for dairy-free products. Understanding the crystallization behaviour of the mixtures of triglycerides used as milk fat replacers is crucial in chocolate production, because the crystal stucture of the triglycerides can strongly affect the properties of the final product. Triglycerides molecule have the ability to pack in different solid crystalline arrangements, called polymorphs. Generally, lipids crystallize in three basic polymorphs, called alpha, beta-prime and beta, although crystallization in more than these three basics forms is also possible.