The microstructure and physical properties of rice bran (RBX), sunflower (SFX), candelilla (CLX), and carnauba (CRX) wax were determined using optical light microscopy, differential scanning calorimetry, powder x-ray diffraction, and small deformation rheology. Chemical homogeneity is a main factor affecting the morphology of the crystal network, which was determined to be platelet-like. Linear correlation analysis between microstructural features and oil loss values indicated that the fractal dimension of a network decreases as its pore area fraction increases, correlating to more oil loss. Thus, these two parameters can be modified to tailor the oil binding capacity of oleogels. Under static cooling, CLX and SFX exhibited the greatest oil binding capacity. Shear during crystallization under slow cooling increased the oil binding capacity of RBX gels. The addition of wax to the oil phase of an oil-in–water emulsion altered its mechanical behaviour, enabling its use as a zero trans laminating shortening substitute.