The blends used in the research part of the work were prepared by weighing 150 g of fats into 250 mL Erlenmeyer flask. The fat blends used in this study contained the following mass ratios of mutton tallow and hemp seed oil: 3:1, 3:2, 3:3. The blends were then placed in a shaker (SWB 22N, Labo Play, Bytom, Poland) equipped with a water bath and stirred for 20 min at a rotation rate of 200 rpm at 70 °C to obtain homogeneity in the systems. Each of the blends prepared in this way was divided into two parts, one of which was subjected to the enzymatic interesterification reaction and the other one being the control sample (hereafter referred to as noninteresterified blend or unmodified blend). The fat blends were thermostated at 60 °C for 15 min in a shaker (SWB 22N, Labo Play, Bytom, Poland) equipped with a water bath. Then, an enzyme catalyst (immobilized lipase) was added to the heated blends in an amount of 5% w/w relative to the weight of the reaction substrates and a precalculated amount of distilled water to produce a sufficient amount of a mixture of incomplete acylglycerols as an emulsifier for the subsequently produced emulsions. The reaction was carried out for 6 h at 60 °C in a shaker using a stirring rate of 200 rpm. To complete the reaction, the enzyme was filtered off on a Büchner funnel using paper filters at the reaction temperature. The blends were dried with anhydrous sodium sulphate, which was then filtered as described above.