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This book presents the first study designed to examine the delivery properties of ethylcellulose (EC) oleogels, canola oil-based gels structured by polymer networks. In this research, the lipolysis and -carotene (BC) transfer from oil to aqueous phase of EC oleogels were measured using a static monocompartmental model simulating three stages of digestion. It was found that soft gels with different EC compositions did not differ in their extent of lipolysis or BC transfer compared to canola oil; however 10% 45 cP had a lower extent of lipolysis and BC transfer compared to all other formulations. The structure and mechanical strength of the oleogels were both determined to be factors affecting lipolysis and transfer. The presence of BC did not affect the mechanical strength of the gels and EC oleogelation delayed BC degradation under accelerated storage conditions compared to a heated canola oil control. These findings could contribute to the development of new applications for EC oleogels, specifically for the effective delivery of lipid soluble molecules.