In recent years, following the unfavorable effects of saturated and trans fatty acids on human health, a new method of producing oleogel to create a structure in liquid oils, which allows the replacement of solid fat with this network without changing the texture of the product, has been considered. The use of biopolymers to structure liquid oil, according to the nutritional value of many polymers, is a promising solution. However, many food polymers are inherently hydrophilic. Hence, indirect methods such as foam templated approach have been investigated to produce oleogel in non-thermal process. The present study was done in three parts. Firstly, solutions were prepared at different concentrations of gelatin (3 and 5%) and xanthan gum (0, 0.1 and 0.2%) and their physical properties were studied. Further, the physical properties of cryogels at different concentrations were also evaluated followed by freeze drying of solutions and forming the porous structure of cryogel. The results showed that the presence of xanthan significantly increased the solution viscosity, whereas it did not show any significant effect on overrun (%) and foam stability (%). Also, an increment in the biopolymer concentrations increased network density and firmness of cryogel, but did not show a significant effect on moisture sorption during the time. The oil sorption capacity of cryogels demonstrated that the presence of xanthan gum and network compact could affect the oil absorption of samples, so that the samples containing xanthan gum with low network density absorbed oil up to 50 times of their own weight. In second part, due to determined characteristics, the oleogel containing 3% gelatin and 0.2% xanthan was selected as the best sample and used for complementary tests such as microstructure, colorimetric, FTIR, rheology, storage stability and oil binding capacity at different temperatures. The results obtained from microstructure and spectroscopy studies exhibited that hydrogen bonding originated from biopolymers, was effective in formation of semi crystalline structure of oleogel. In addition, the oleogel showed thixotropic behavior, 60% structural recovery and desirable gel strength at temperatures below 100 °C. Also, the oleogel can protect edible oil from oxidation reactions within 2 months of storage. In the third section, enriched vitamin D oleogel was prepared and vitamin stability during 45 days of storage at different temperatures (25 and 40 °C) and vitamin D release (%) was investigated using high performance liquid chromatography. The results showed that the presence of biopolymers network in short terms of storage had no significant effect on vitamin D stability while it can affect the controlled release of vitamin in comparison with oil. According to the results, gelatin and xanthan gum oleogel prepared in a non-thermal way can be used as a replacement of solid fats and carrier of bioactive compounds in food products. Key Words: Xanthan, Gelatin, Cryogel, Oleogel, Oxidative stability, Rheology, Release