Abstract:　A　novel　shortening　was　developed　based　on　oleogels　structured　by　ethylcellulose　(EC)　polymers.　The　texture　and　oil　retention　ability　of　EC　oleogels　were　characterized　against　the　level　of　viscosity　of　different　grades　of　EC,　as　well　as　the　rheological　properties　in　relation　to　the　polymer　structure　in　the　gel　network.　EC100,　which　has　an　average　viscosity　of　100　cP,　was　selected　as　the　most　suitable　organogelator　at　4%　(w/w)　in　combination　with　base　oil　(30%　degree　of　saturation　by　mixing　palm　stearin　and　soybean　oil)　to　form　the　shortening.　Triglyceryl　monostearate　(TMS)　was　found　to　be　the　most　effective　emulsifier　as　evidenced　by　its　ability　to　strengthen　air-incorporation　ability　of　the　shortening　while　creating　evenly　distributed　fine　crystals　in　the　system.　The　EC100　shortening　was　able　to　create　breads　with　excellent　specific　volume,　indicating　its　ability　to　incorporate　air　bubbles　during　dough　development　and　to　serve　as　an　antifirming　agent　to　create　bread　with　stable　soft　texture.　Practical　Application:　In　the　present　study,　we　attempted　to　create　a　novel　shortening　by　employing　oleogels　structured　by　ethylcellulose　(EC),　the　most　promising　gelation　agent　to　develop　gel　network　capable　of　replacing　solid　fat　without　health　concerns.　EC　oleogels　in　shortening　with　detailed　characterization　of　the　shortening　microstructure　in　relation　to　its　functional　properties　was　elucidated.　The　optimal　formulation　in　relation　to　preservation　of　gel　structure　and　consistency　with　enhanced　moisture　and　air　retention　were　also　identified.　©　2019　Institute　of　Food　Technologists®