Since oleogel preparation requires to reach the melt points of organogelators, resulting in susceptibility to lipid oxidation, while emulsiongels are able to be prepared by non-thermal methods. Healthy dry fermented sausages formulated with SPI emulsion gels with beeswaxoleogels as fat replacers are compared, then it is found that thoseformulated with emulsion gels as fat replacers are similar to the controlin hardness than those with oleogels (Pintado & Cofrades, 2020). So, theadvantages of emulsion gels have been shown. There is evidence that theantioxidant efficacy of water-soluble condensed tannins in the form ofoligomeric proanthocyanidin complexes could be delivered by sodiumcaseinate, whey protein isolate, or soybean isolate emulsion gels whichwere used as fat replacers in healthier meat system (Freire et al., 2018).While the fact that the stably interfacial structures of emulsion gels alsoact as barriers against the lipid oxidation