## 1 Introduction  
One of the best substitutes in commonly used industrial frying fats is rapeseed oil. It contains approximately 60% of oleic acid, which plays an important role in oxidative stability [1]. Rapeseed oil is a valuable nutritional source containing polyunsaturated fatty acids, tocopherols, sterols, and other bioactive compounds essential in the human diet [2]. The usage of local rapeseed oil can be an environmentally friendly approach. The European Union is one of the biggest producers of rapeseed and the leading countries are France, Germany, and Poland. Moreover, its production may improve the sustainable use of land [3]. There is a growing interest among food technologists in oleogels, which are solid or semi-solid lipid structures resulting from the formation of a three-dimensional crystal network of oleogelators in liquid oil. So far, the possibility of using oleogels in frying processes is a very new topic for food technologies [4; 5; 6; 7; 8; 9]. The most suitable oleogelators for this purpose are easily dilutable in heated oil waxes, with some having a GRAS status such as beeswax, carnauba, and rice bran wax [4; 5; 6; 7; 8; 9]. Long-term use of the frying medium contributes to its deterioration because of chemical changes such as hydrolysis, oxidation, and thermal degradation. As a result, chemical compounds hazardous to human health are formed [10; 11]. Fried products absorb these substances along with the medium, which contributes to a decrease in the nutritional value [12]. Excessive consumption of such products can lead to cardiovascular diseases and an increase in the risk of cancer [13]. During frying, chemical changes occur not only in the oil frying medium but also in the product. One such process is the Maillard reaction, which occurs on the surface of fried products. This reaction is very complex and occurs at temperatures above 120 \({}^{\circ}\)C, and involves the participation of reducing sugars and amino acids. Maillard reaction products are responsible for shaping the desired sensory characteristics of fried products such as taste, smell, and color. Unfortunately, some of these components, including acrylamide (AA), may have a negative impact on human health [14; 15]. The European Food Safety Authority stated that this compound is considered to potentially increase the risk of carcinogenic in consumers [16]. Potato products are more susceptible to the formation of AA due to the presence of asparagine amino acid and carbohydrates which are the main factors affecting contamination with this substance. However, not all the pathways and mechanisms of AA development are well understood. Chips are popular snacks characterized by a thin layer, large contact surface with the heat source and low moisture content which leads to higher contamination of AA [15; 17]. According to the literature potato chips (crisps) may have even 624-2671 \(\mu\)g/kg of this substance. In 2017, The European Commission determined a benchmark level of AA for this type of product of 750 \(\mu\)g/kg [15; 18]. Food during storage undergoes the oxidation process. The shelf-life of products rich in lipids such as chips depends on the oxidative stability of oil used for frying. Even though nutritionists recommend consuming oils rich in polyunsaturated fatty acids (PUFA), they are unsuitable for all food products due to their susceptibility to oxidation [7; 19]. The deterioration starts with the formation of primary oxidation products, but due to their instability, react to form secondary oxidation products (ketones and aldehydes) [20]. These compounds have a negative impact on sensory properties as well as on the nutritional value of food. For this reason, using fats rich in saturated fatty acids (SFA) with high oxidative stability is preferred [7; 19]. Currently, the most popular fat on the market is palm oil. Unfortunately, because of the controversy related to rainforest deforestation, many consumers are boycotting palm oil.