Objective: To solve the problem of easily oxidized and high content of trans fatty acid the vegetable oil instead of solid fat. Methods: Soybean oil and rapeseed oil gels were prepared using sitosterol/soybean phospholipid as gel agent to replace solid fat. The oxidation stability was studied by the changes of primary oxidation products and fatty acid composition. The structural stability was observed by X-ray diffraction, and the shelf life was predicted by OXITEST method. Results: The contents of primary and secondary oxidation products of soybean oil gel and rapeseed oil gel were lower than those of crude oil. The oxidation of polyunsaturated fatty acids occurred mainly in vegetable oils and their gels during storage, and the fatty acid content of the gels changed little. The X-ray diffraction results showed that both soybean oil gel and rapeseed oil gel had stable β and β’crystal structure. The results of OXITEST showed that the lipid gel could effectively prolong the oxidation induction period （IP） and further prolong the shelf life of the lipid. Conclusion: Lipid gel has good structural stability and oxidation stability, can effectively prolong the shelf life of vegetable oil, and can be an effective substitute for solid fat.