Abstract: Traditional plastic fat products contain too much saturated fatty acids or trans fatty acids, which are harmful for human health. Oleogels contain low content of trans fatty acids and saturated fatty acids, therefore, they are superior to traditional plastic fat. In recent years, the technology represented by oleogel has attracted much attention. Oleogels become "future fats" due to their functional properties. This technology is structured treatment of room temperature liquid oil. It can retain the health characteristics of liquid oil with a high degree of unsaturation, and meanwhile, without producing trans fatty acids, it has a sensory quality similar to that of solid plastic fat. They can be widely used in food, medicine, daily chemicals and other fields. The purpose of this study was to investigate the effects of different proportions of span 65 and RW on the crystallization behavior and micromorphology of high oleic acid sunflower oleogel. In this study, a series of oleogels were prepared from span 65 and rice bran wax (mass ratio 3:7, 1:9, 0.5:9.5, 0:10) using high oleic sunflower seed oil as base oil. In this experiment, the crystallization behavior, micromorphology and macroscopic physical properties of oleogel were studied by measuring the solid fat content, isothermal crystallization kinetics, polarized light micromorphology and hardness of oleogel. It was found that the effect of temperature at 20-70℃ on the solid fat content of span 65- rice bran wax (SP65-RW) oleogels varied with different proportions. At the same temperature, the solid fat content of the oleogels decreased with the increase of the ratio of span 65 in the gelators. The isothermal crystallization kinetics showed that the SP65-RW oleogels was 20-50℃ mixed growth in one dimension. At the same temperature, the crystallization rate (K) decreased and the crystallization induction time (t_1/2) increased with the increase of the ratio of span 65 in the gelators. The microstructure analysis of polarized light revealed that the crystalline structure of the rice bran wax based oleogels with rice bran wax and the addition of span 65 was elongated needle like. The crystal aggregates of rice bran wax oleogels were large, the degree of coherence between crystals was high, and the network structure was dense. With the increase of the proportion of the span in the gelators, the aggregates of the oleogels become smaller, the gap between the crystal and the crystals become larger, and the network structure is more porous. The method of gelators combination can improve the texture of plastic fats. In conclusion, the addition of surface active span 65 will change the crystalline morphology of rice bran wax based oleogel, thereby affecting the crystallization process and the oleogel plasticity. This study will provide a theoretical and technical support for the structural modification and regulation of wax based oleogel, and promote the development of new types of zero trans/low saturation plastic fat.