The production of solid lipid nanoparticles by means of hot homogenization uses two different techniques: emulsification (liquid state) and crystallization (solid state). Both these processes depend on many parameters, such as composition, energy input, or geometry of the emulsification device. In former investigations known from the literature, the influence of the emulsifier concentration and the potential of controlling the polymorphic forms of the solidified particles were not investigated in detail. Here, these two factors were analyzed on the example of palm oil particles stabilized with emulsifiers suitable for foods. The influence of the emulsifier concentration on the resulting droplet and particle sizes is very high, up to a certain level. However, beside this influence, the polymorphic form of the solidified particles can be controlled by the right choice of emulsifier type and concentration.