Abstract: Different contents of mono- oleoylglycerol were added to the interesterified product and the effect of mono- oleoylglycerol on interesterified blends’ crystallization properties was investigated in this paper. The results showed that mono- oleoylglycerol with 2% and 5% had no effect on solid fat content (SFC) and dropping points of the blends, while 10% mono- oleoylglycerol decreased the SFC and dropping points slowly. The crystallization temperatures of the blends were changed after adding mono- oleoylglycerol. The peak temperature of the low-melting-point components was increased with the adding content increasing, and it was contrary of the high-melting-point components. 2% mono- oleoylglycerol had no effect on the nucleation and crystallization rates of the interesterified blends. The ratio of the crystal polymorphism ?′, which is interesting for several food applications, of the blends was decreased after adding mono- oleoylglycerol and the more mono- oleoylglycerol was added, the less decreased.