Formulation of lipid-based food often needs solid fats to make appropriate texture and stability in the products. The solid fat used in foods contains significant amounts of saturated and trans fatty acids that its excessive consumption leads to cardiovascular diseases, cancer, and type 2 diabetes. Accordingly, food researchers have explored suitable alternatives for saturated, hydrogenated and trans fatty acids including a new system called "organogel". Edible organogels prepared from trapping liquid vegetable oils (with less saturated and no trans fatty acids) in a structured network (such as biopolymers) create a gel-like structure well-known as "oleogel". Hence, indirect methods such as emulsion templated approach have been investigated to produce oleogel in non-thermal process. So, the purpose of this study was to fabricate emulsion-templated oleogel using sodium caseinate (emulsifier) and xanthan gum (thickening agent) biopolymers. In order to investigate the possibility of oleogel production by this method, first emulsions with different concentration of sodium caseinate (2% and 4%) and xanthan gum (0, 0.2% and 0.4%) with vegetable oil (60% w/w) were prepared; then, microscopic images, particle size, zeta potential and rheological properties (viscosity, loss and storage modulus) of the emulsions were studied. Based on the results, increasing in sodium caseinate concentration significantly reduced the droplet size, while zeta potential significantly increased. The effect of xanthan gum concentration on droplet size was not significant while a significant effect was observed on zeta potential by changing xanthan gum concentration. The results of the rheological test showed that the storage modulus was higher than the loss modulus, indicating semi-solid behavior. The emulsion samples were then dried in freeze drier for 48 h and sheared into oleogels. Hardness of dried samples and oil loss in the respective oleogels showed a significant effect of two biopolymers concentration, as the hardness increased and the oil loss decreased. For this purpose, a sample containing 4% sodium caseinate and 0.2% xanthan with another sample containing 4% sodium caseinate and 0.4% xanthan as the superior formulas were selected for examining the effect of drying method (high and low temperature) on oxidative stability, color, rheological properties, hardness, oil loss and internal oleogel structure. The results showed that drying method or biopolymers concentration had no significant effect on the oil freshness but the change in biopolymers concentration on oil loss of the oleogel was significant since the biopolymers inhibited the prooxidants permeation and oil was well entrapped in their structure. Rheological properties indicated that drying method had no significant effect on the mechanical strength of the oleogels with lower biopolymers concentration but at a higher biopolymers concentration this change was significant because the crust formation during vacuum oven heating reduced elasticity. On the other hand, the produced oleogel had at least 50% structure recovery, and vacuum oven dried oleogel (with a constant concentration of biopolymers) showed higher structure recovery than the freeze-dried samples, indicating the effect of the drying method on the oleogel properties. The results revealed that lyophilization due to the short time and better oleogel texture, can be more convenient than vacuum oven method. Key Words: Emulsions, Oleogel, Freeze drier, Vacuum oven, Oxidative stability, Rheology