In recent years, a growing focus on health and sustainability has driven interest in alternatives to traditional solid fats. Solid fats present a high content of saturated fatty acids, which are linked to health problems. Additionally, their production has strong environmental impacts. Therefore, locally available vegetable oils, known to be more sustainable and healthier, represent a better option. Nevertheless, liquid oils can’t substitute solid fats without chemical or structural modification. Oleogels are a possible solution to structure liquid oils and impart them a gel-like consistency that resemble solid fats. Oleogelation is a process in which high melting molecules with affinity with liquid oil create a network that traps the oil.