Solid lipid microparticles (SLM) from fully hydrogenated vegetable oils (hardfats) of palm (FHPO), cottonseed (FHCO), soybean (FHSO) and crambe (FHCrO) were produced by spray cooling technique (SC) and characterized as the mean diameter and distribution particle size. The polymorphic transition events of SLM stored at 25, 35 and 45 °C was investigated by 141 days by x-ray diffraction. In parallel, the visual configuration and thermal melting behavior of the SLM were evaluated. The complete transition from SLM to polymorphism of their respective hardfats occurred faster at 45°C, with full transition of SLM observed in the SLM of FHSO, FHPO and FHCO after 24 hours, without altering the visual aspect. At 35 °C, the SLM transition of FHPO and FHCO occurred after 4 days, and at 25 °C the complete transition was observed only in the SLM of FHCO. For SLM of FHCrO, alpha polymorphism was predominant in the treatments at 25 and 35 °C and there was only polymorphic transition in the treatment at 45 °C after 15 days, indicating high polymorphic stability of this SLM compared to other SLM studied. This fact can be considered positive in applications that require a polymorphic stability during the SLM storage. The results demonstrated the possibility of obtaining SLM with directed polymorphism, with potential use for application as a wall material for microencapsulation or as crystallization modifiers on lipid systems.