This study investigated the properties of distilled monoglyceride (DMG) and carnauba wax (CBW) oleogels at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG:CBW) and two total gelator concentrations (GsC) (50 and 100 g/kg). In two-component oleogels, the presence of CBW slowed the polymorphic transition rate, reduced the releasable oil, and prevented the formation of large clusters. Both co-assembly and self-sorting gels developed in two-component oleogels. At the 85:15 ratio, the development of just mixed crystals over a long time and the formation of the eutectic system increased the oleogel properties. At high temperatures, the reduction rate of solid fat content (SFC) decreased with the increase in the CBW ratio. Bene kernel oil (BKO) considerably increased the oxidative stability of canola oil in the oleogel structure. Overall, the specific ratio of 85:15 demonstrated higher microstructure, oil binding capacity (OBC), texture, thermal, and oxidative stability properties. Moreover, the minimum extent of CBW and the formation of the eutectic system in this ratio restricted the waxy mouthfeel development.

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