The objective of this study was to develop a numerical model to characterize wear behavior of solid fats with different crystalline networks. Wear behaviors of three different fats (cocoa butter [CB], anhydrous milk fat [AMF], and palm oil [PO]) crystallized at three temperatures (dependent on fat type) and two cooling rates (0.1 and 15 degrees C min(-1)) were evaluated under several normal forces (0.3-2.0 N) at room temperature (20 degrees C). A numerical model for penetration depth that accounted for both deformation and removal of material due to wear was developed. All models had mean absolute error <267 mu m, indicating good fit. All fats crystallized at high temperature, and slow-cooled samples had higher wear rates and were easier to deform. Fats that had two distinct melting peaks deformed easier compared to those with single peaks or peaks with undifferentiated shoulders. CB showed beta'(IV) and beta(V) polymorphs, while AMF and PO showed beta' polymorphs.