## 1 Introduction  
Deep-frying is common all over the world as a food preparation method, and it is present in most cuisines. The popularity of this process is based on the unique sensory properties of fried food, such as crunchiness and specific aromas. Deep-frying requires high temperatures (150-190 \({}^{\circ}\)C), which ensure the microbiological safety of fried products; however, this process has many disadvantages. Due to the contact of the frying medium with oxygen, water from fried products, and high temperatures, the frying oil undergoes many unfavorable changes. The most stable fats used for deep-frying purposes are rich in saturated fatty acids [1]. Full hydrogenation is one of them, but it leads to a decrease in nutritional value due to the lower content of unsaturated fatty acids. Moreover, this method may lead to trans fatty acid (TFA) development, which has the most negative effect on heart disease development [2]. TFAs are limited by regulations in many countries all over the world. A high saturation of fatty acids gives fats a solid consistency [3]. From the users' point of view, this is not desirable due to the problem of dosing and filtration of frying fat. Liquid oils are rich in unsaturated fatty acids, which leads to faster deterioration. Due to this problem, scientists are trying to find new methods of oil stability enhancement. In the food industry, antioxidative additives, both natural and chemically obtained, are used for improvements in oil stability [4; 5; 6]. Natural extracts may affect the flavor of fried foods. In the case of savory foods, a positive effect was reported on the overall quality of products [4; 7]. However, this may not be acceptable in sweet products.  
Currently, ideogelation has become a new oil structuring method. One of the simplest and most environmentally friendly methods is the usage of waxes. They are easily soluble in oil after heating to the melting temperature of waxes, and during the process of cooling, they form a three-dimensional network of crystals [8]. In scientific papers, it was reported that wax oleogels were successfully used as a solid fat replacer in margarine [9], bakery products [10], vegan creams [11], and ice cream [12]. There are still few publications describing the use of oleogels as a frying medium substitute [13; 14; 15; 16]. Most publications reported a positive effect on the oxidative stability of the frying medium. However, in a study conducted by [PERSON] et al. [15], it was found that the oleogel medium was characterized by higher peroxide values in comparison to oil. All of the studies showed a positive effect of waves on lower oil uptake [13; 14; 15; 16]. Since oleogels are a novel food system, safety analyses should be performed. One of the substances developed during frying is acrylamide. This substance is classified as potentially carcinogenic and genotoxic [17]. One of the theories describing acrylamide development says that water from fried products contributes to the hydrolysis of triacylglycerols, which release free fatty acids and glycerol. Glycerol can then dehydrate, resulting in the formation of acrolein. Acrolein oxidizes to acrylic acid, which reacts with ammonia from the degradation of amino acids present in fried foods to form acrylamide [18]. Acrylamide may also be produced as a result of the oxidation of polyunsaturated fatty acids [19]. Currently, there is a lack of studies showing the effect of oleogels on acrylamide development in food products.  
This study aimed to analyze the effects of rice bran wax and beeswax on the quality of a rapeseed oil-based medium and on the deterioration process. Moreover, oil uptake and acrylamide content in the fries were analyzed.