Structuring liquid oils with molecular gels as a novel strategy, to replace saturated and trans fat, has become an intense field of study. Molecular gels are thermally reversible, semi-solid materials, which can self-assemble into three dimensional (3D) fibrillar networks. These self-assembled fibrillar networks (SAFiNs) formed via non-covalent interactions by low molecular weight organogelators (LMOGs) are postulated as alternative structurants for liquid oils. However, till now there is no such applications in the food industry due to a series of issues, including a lack of understanding on the mechanism of gelation. Numerous trials and experiments have been done to elucidate the mechanism of gelation process. Hansen solubility parameters (HSPs) are found to correlate with gelation behavior of 12-hydroxystericacid (12HSA), which can gel a wide range of organic solvents. However, most research has focused on a single solvent-gelator system. In this study, the effect of ternary solvent mixtures using, octane, 1-octanol and 1-octylamine, were investigated at different ratios with 12HSA as the gelator to elucidate effects on structure, thermal and rheological properties.