In this master’s thesis the oleogel-based emulsions were made of different combinations and ratios of sunflower oil, beewax, mixture of mono- and diglycerides (Glicemul), water, kappa-carrageenan (κ-carrageenan) and potassium chloride (KCl). Oleogel-based emulsions were analysed on firmness, cohezivness, consistency and CIE (L*,a*,b*) color values. Structure of oleogel emulsions were investigated on optical microscope. Oleogel-based emulsions were prepared in three stages: preparation of oil phase and water phase, combining them and homogenization in icy bath. We discovered that both oleogelators have the biggest effect on textural traits and color of oleogel-based emulsions. When the concentrations of oleogel-based emulsions were the same, those with wax were less hard, stickier and the color of samples was more distinct comparing to oleogel based emulsions with Glicemul. 3 % of beewax or Glicemul in oil phase is the lowest concentration, which enables creation of firm oleogel-based emulsion. When the quantity of oleogelator increases, so does the firmness, cohezivness and consistency of oleogel based emulsions. The κ-carrageenan in oleogel-based emulsions with wax works most optional when components ratios are 1:3 or more, in favor of wax. In oleogel-based emulsions with Glicemul, the proportion of water and Glicemul is important, when dosing κ carrageenan. Oleogel-based emulsion containing more wax and κ-carrageenan is softer after storage compared to oleogel based emulsions that do not contain hydrocolloids. The structure of mono and diglycerides in oleogel-based emulsions is after 4 weeks of storage stable or in some cases it can become even more firm. The effect of KCl on the texture traits of oleogel-based emulsions differs according to the ratio of oil and water to wax content.