In the present study, gamma-oryzanol was incorporated into glycerol behenate (Compritol 888 ATO) nanoparticles (SLNs) at 5 and 10% (w/w) of lipid phase. Increasing lipid phase concentration resulted in increased consistency and particle diameter of SLNs. Upon storage over 60 days at 4, 25 and 40 degrees C, the instability was observed by rheological analysis for all samples due to the formation of gelation. Rheological measurement revealed the increase in storage modulus and critical stress during storage at all temperatures. However, at 40 degrees C, the pronounced instability was observed from the highest increase in storage modulus and a formation of rod-like network structure from scanning electron micrographs. An increase in crystallinity, determined by differential scanning calorimetry, was also found during storage at all temperatures, confirming the instability of SLNs. Particle diameters and zeta potentials of both concentrations at all storage conditions failed to explain the observed instability. These investigations may help to develop formulations of solid lipid nanoparticles, which are optimized with respect to the desired rheological properties.