Ethylcellulose (EC) forms a complex oleogel network that entraps lipids. The digestibility of an oleogel is influenced by the types of oils used in its preparation. This randomised, controlled, crossover study aimed to compare lipidemic, glycemic, and appetitive responses to a test meal alone (no oil control), or to palm oil (PO, 22.25 g), rice bran oil (RBO, 22.25 g), palm oleogel (PG, 22.25 g oil + 2.75 g EC), or rice bran oleogel (RBG, 22.25 g oil + 2.75 g EC). Eighteen healthy Chinese males (age: 28 ± 6 years, weight: 65.9 ± 8.5 kg, and BMI: 21.6 ± 2.0 kg m-2) completed all test visits. The participants consumed a standard dinner and fasted overnight before attending the test session in the following morning. Blood samples were taken before the participants consumed the test meal, and subsequently at fixed intervals. Plasma was analysed for triglycerides, glucose, insulin, and non-esterified fatty acids (NEFA). Appetite sensations were also measured every 30 minutes for 360 minutes. After the test meal consumption, a significant interaction effect (repeated measures ANOVA) was found on temporal changes in triglycerides (p < 0.001). Plasma triglycerides increased significantly in both PO and RBO only, but not in oleogel test meals. PO and RBO also suppressed the rise of glucose (time × treatment effect, p = 0.011) at 20, 30 and 45 min. However, no significant differences were found between palm and rice bran oils in triglycerides and glucose. Changes in insulin, NEFA and appetite did not differ among all treatments. Transformation of oils to oleogels is a novel approach to reduce after-meal triglycerides. This trial was registered with ClinicalTrials.gov as NCT02969057.