Palm stearin is a co-product of olein production. There is a considerable potential for the use of palm stearin in the edible food industry if the physical and chemical properties can be modified. In this study, palm oil, soft and hard stearins were blended with 10% to 90% (w/w) of soyabean oil. The slip melting point (SMP), iodine value (IV), solid fat content (SFC), fatty acid composition (FAC), polymorphic form and morphological properties of the blends were determined. Results showed that there was an increase in linoleic acid (C18:2) content and a decrease in palmitic acid (C16:0) in all the blends. The SMP of the blends decreased while the IV increased with the addition of soyabean oil. A gradual decrease in % SFC was also observed in the blends containing hard stearin with higher amount of soyabean oil. The crystals obtained were observed to be stabilised in the β polymorphic form and became more plate-like with higher ratios of soyabean oil added.