The scaling relationship between the shear elastic modulus and the solid fat content (SFC) was determined for anhydrous milk fat (AMF), palm oil (PO), and cocoa butter (CB). The fats were diluted with canola oil to achieve specific SFCs and crystallized at 5 degreesC for 24 h. SFC decreased linearly by increasing the canola oil mass fraction as determined by pulsed NMR. Log-log plots of the shear storage modulus (G') versus the solids' volume fraction (Phi = SFC/100) of the diluted fats were used to determine the fractal dimension (D) of the networks. Three different linear regions were identified for the range of dilutions studied. The scaling relationship of the stress at the limit of linearity (sigma(o)) to Phi indicated that the fats were in the weak-link theological regime in all three regions. These results suggested that three different types of weak-link theological regimes could be present in the same material depending on the SFC. Polarized light microscopy showed that varying the solid fat content (SFC) modified the microstructure of these fats. In general, at low SFCs, large crystal clusters were observed, while at high SFCs, only a fine crystal mass was detected. Crystallite morphology and size distribution was also affected by dilution. The onset of crystallization temperature (T-c) and the peak melting temperature decreased with decreasing SFC in the three fats; however, plots of T-c versus SFC demonstrated the existence of distinct linear regions that were similar to those identified in the theological data. Moreover, Hildebrand plots also demonstrated the existence of distinct linear regions, of characteristic solution behavior, which agreed closely with crystallization and theological results. We propose that, upon dilution, changes in crystal phase behavior lead to changes in the crystallization kinetics of the fats. This in turn translated into alterations in the microstructure of the fat, which ultimately affected its mechanical properties.