To enrich the variety of tallow products and reduce its melting point and hardness, the melting point and fatty acid composition properties of tallow, rapeseed oil, soybean oil, olive oil and cooking oil were analyzed. With the binary compatibilities of tallow and other four kinds of plant oil, their compatibility was studied through isothermal curve (SFC-T) and deviation curve (△SFC-T). The results suggested that four kinds of binary compatibilities mainly showed partial crystal phenomenon at different temperatures. The linear relationship of isothermal curve was good at 0～40 ℃ centigrade of each group(R²＞0.95). Among the four plant oils, rapeseed oil had the best compatibility with tallow. The mix proportion of tallow and cooking oil were better when any component was 10%, 20%, 30%; Olive oil was better when any component was 10%, 20%. Each group of tallow and soybean oil were the worst, and all the value of △SFC were in the range of ±2%. This study provides a theoretical basis and practical experience for the development of butter products.