Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats

► Crystallisation behaviour of sunflower hard stearins is similar to confectionery fats. ► Triacylglycerol composition had a clear impact on crystallisation properties. ► All samples exhibited a two-step crystallisation profile but different mechanisms. ► X-ray diffraction was used to study polymorphisms in the long term.