Stearic acid and nine other derived long and fatty low molecular weight oleogelators were tested to gelate two different vegetable and edible oils, liquid paraffin and methyl oleate. In these liquids, among all gelator candidates, three of them expressed remarkable Critical Gelation Concentration (CGC) values found in a range of 0.6 and 2 wt% Their gelation ability were apparently dependent on their intrinsic molecular structure and evolved function of their lipophilic balance. To understand the phenomena reported here, microscopic observations of the gel samples were carried out to study the gel texture. The FT-IR analysis of each sample also afforded detailed information about the molecular assembly of the additives and their potential role in the host liquids. Differential Scanning Calorimetry (DSC) measurements demonstrated the potential for our best oleogelators candidates to form strong gels in the hydrophobic liquids, and the possible direct interactions with the TAGs included in the edible oils. The study of the viscoelastic behavior confirmed also the importance of two long alkyl chains grafted on a small and rigid spacer and the need of a non-negligible lipophilic level of these gelators to get a strong and stable gel at the lower concentrations.