This study demonstrated the technological potential of rice bran wax/soybean oil oleogels as animal fat replacers in frankfurter-type sausages while maintaining acceptable product sensory properties. These results complement those of recent studies that utilized ethylcellulose/canola oil oleogels as partial fat replacements in beef frankfurters and breakfast sausage. In addition, the evaluation of rice bran wax as a lower-cost and faster-melting gelator contributes useful practical knowledge to the application of this novel technology in processed meats
