## 1 Introduction  
Solid fats, which comprise hard fats, hydrogenated oils, oil blends incorporated with emulsifiers, antioxidants, etc., are contained in many food products because of their potential advantages over liquid oils. The solid fat is associated with better texture, spreadability, and shelf life of food products. These fats are solid at room temperature due to the significant amount of high melting triacylglycerols (TAGs) that form a stable crystalline structure at room temperature [1]. One such solid fat is butter, a concentrated form of milk fat consisting of \(\sim\)80% fats [2]. Butter is a critical ingredient in bakery products such as cookies, sponge cake, pastries, and bread. Their key role involves providing lubrication and plasticity to the dough. Butter also aids in the entrapment and stabilization of air bubbles within the dough/batter [3]. This results in forming baked food products with soft and porous textures. Butter is rich in saturated fatty acids (SFA) that can be reasoned to be the conversion of unsaturated fatty acids (USFA) to SFA as a result of bacterial biohydrogenation in the rumen [4]. The SFA content is responsible for the occurrence of butter in its solid physical form [3]. A continuous change in the dietary style of the human population has captured the attention of scientists regarding the health concerns related to high amounts of saturated fats. As per many published works, a diet rich in saturated and trans fats can produce a risk for cardiovascular and coronary heart disease [5]. The continuously updating dietary guidelines of the World Health Organization (WHO) recommend the replacement of solid fat, such as butter, with vegetable oils rich in polyunsaturated fatty acids (PUFA) [6; 7]. Scientists across the globe are currently focusing on alternatives to modify or structure vegetable oil without using saturated or trans fats. Such modifications should be done to provide the nutritional benefits of vegetable oil and the functional features, such as tenderness, aroma, and mouthfeel, of solid fats. Oleoeglation, in this regard, can be a useful technique to structure a great amount of liquid oil within a three-dimensional thermoreversible network of olegolators. These olegolators include long-chain fatty acids, waxes, alcohols, mono, and diglycerides [8; 9]. The type of vegetable oil and gelators are crucial in deciding the functional properties of olegols. The use of wax as an olegolator has recently been rising due to its easy availability, low cost, and gelling ability at a lower concentration. Most waxes are by-products of agricultural processes and, therefore, are economically feasible. In fact, wax-based oleogels have been used to produce cheese, ice cream, chocolate, and bakery products [10]. Researchers have even utilized beeswax-based oleogels to replace shortening in baked cakes [11]. Among various waxes, sunflower wax (SW) is often used to structure vegetable oil because of its potential to gel the oil at lower concentrations (\(<\)10%) [12]. The possible reason behind this is SW esters (C38-C54, saturated, 66-69%) which are responsible for forming a dense network to bind the oil. The textural and thermal properties of oleogels are influenced by the type of oil used. Numerous oils, such as sunflower oil, corn oil, canola oil, and olive oil, have been used for oleogel formation. Extra virgin olive oil is a well-known essential component of the Mediterranean diet. It contains high-quality fatty acids, primarily oleic acid (72%), significant amounts of plant sterols, and other minor components that, when consumed in the recommended amounts, have been shown to have positive effects on health. The optimized gelled emulsions created with extra virgin olive oil proved to be promising components as butter replacers both in terms of their technological properties and nutritional value [13]. Similarly, sunflower oil (SO) is a widely consumed vegetable oil that is rich in monounsaturated fatty acids (MUFA), PUFA, vitamin A, vitamin E, and antioxidants [14].