Saturated fats are widely used as an ingredient in food to obtain the desired organoleptic properties (mouthfeel, texture and aroma release). Although this type of fat is wanted in many applications, its intake needs to be reduced due to the negative effect of the saturated fatty acids on cardiovascular diseases. In order to maintain the desired properties while lowering the amount of saturated fatty acids, gelled oil systems can be used and structured to behave similarly. Oleogelation is an oil structuring technique in which liquid oil is embedded in the fat crystal network of a hardstock. Further addition of water to this system results in a reduced caloric content and it possibly contributes to the structure of the oleogel. The stability of the oleogel (emulsion), depends on many factors such as the type and concentration of the oleogelator and process conditions (cooling and shear rate). This project will perform a multiscale analysis, with an innovative focus on the mesoscale, on the effect of those parameters on the structure of the oleogel crystal network in relation to the functionality. Starting from the development of methodologies (WP1) followed by studying the effect of processing (WP2) and finally increasing the complexity by adding water (WP3) and using the oleogel emulsion in two applications (WP4). The expected outcome of this project should allow to rationally design low saturated and/or caloric content fat products with desired stability and functionality.