Firstly,an enzymatic interesterified blend was made with palm stearin ( PS) and soybean oil ( SO) ( with a PS-to-SO mass ratio of 7∶ 3) by the catalysis of immobilized lipase.Then,the fast-frozen special oil-based enzymatic interesterified blend ( EIFSO) and the fast-frozen special oil-based physical blend ( PBFSO) were prepared in laboratory scale,respectively.Finally,the molecular structure and physical properties of EIFSO and PBFSO were comparatively investigated.The results show that ( 1) enzymatic interesterification has no significant influence on fatty acid content,but may result in the decrease of high-melting and low-melting triacylglycerol content of fast-frozen special oil; ( 2) the solid fat content ( SFC) of EIFSO is lower than that of PBFSO at 0 ～ 45℃ and the hardness of EIFSO is smaller than that of PBFSO except at 30℃; and ( 3) in comparison with PBFSO,EIFSO is of higher β' crystal content,smaller crystals and denser crystal network structure.