The aims of this study were to prepare organogels from pomegranate seed oil (PO) with carnauba wax (CW) and monoglyceride (MG), compare the organogels with a commercial margarine (CM) and evaluate 3 months storage stability. At 3% organogelator addition, no gels were formed, while at 7 and 10% additions, the oil binding capacities increased and were always higher in CW organogels, with crystal formation times of 8.0 to 14.0 min. Solid fat content (SFC) of the CW organogels varied between 2.96 and 8.71% at 20 degrees C, while MG gels had 2.89-9.43%, and CM had 29.73% SFC. The peak melting temperatures of the CW organogels ranged from 74.73 to 75.74 degrees C and MG organogels ranged from 11.09 to 50.63 degrees C, whereas CM product exhibited 45.92 degrees C peak melting temperature. The hardness of CW organogels was higher than that of MG organogels. The organogels showed potential as spreadable products. (c) 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41343.