The crystallization behavior and physical properties of fast-frozen special fat during storage at various temperatures were investigated. For the interesterified blend-based fast-frozen special fat (IBSF), the predominant beta' form steadily existed during storage at 4 degrees C but the beta' form gradually transformed into the beta form when stored at >= 20 degrees C. However, the 13 content of the physical blend-based fast-frozen special fat (PBSF) was close to 64% and didn't change obviously during storage. For both samples, the crystal size increased and the crystalline network became porous as the storage temperature increased. There was little change in the hardness and solid fat content (SFC) of IBSF and PBSF when stored at 4 degrees C, but increasing temperature reduced their values. The results of sensory evaluation indicated that IBSF stored at 4 degrees C for 8 weeks still maintained good quality when applied in the preparation of fast frozen sweet dumplings. (C) 2017 Elsevier Ltd. All rights reserved.