Abstract To precisely regulate the crystallization of lipids, an in‐depth understanding correlation between structures promoters and their functionalities is crucial. The effects 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on behavior palm oil, stearin, a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microsc...