Different classes of gelators molecules have been generating interest in recent years due to their specific nature and to their oil structuring capacity. To meet a particular food product’s requirement, oil structuring agents or oleogelators should be capable of producing gel systems with a certain level of tailoring proficiency, which will allow them to serve as feasible alternatives as fat substitute drivers. Food engineering perceives that the principles of food formulation should always comprise food safety and quality concepts without disregarding consumer acceptance as a priority when developing a novel food product. It is thus extremely challenging to meet all criteria stating that in order to serve as an agent for oil structuring, these alternatives should be food grade, affordable, nonreactive with other ingredients, versatile, and prone to tailoring features. Within the design of novel food products, underestimating these considerations is certainly a recipe for disaster, since new food systems should offer very similar sensory perceptions for consumers in addition to healthier benefits.