This study aimed to produce a modified table margarine (TM) using oleogels (OGS) of, olive sesame and flaxseed oils with beeswax at 6:3:1:1.78 ratio. Substitute the OGs with buffalo milk fat fractions (Mffr) at two levels 60:40 and 50:50 ratio to produce TM and they were compared with breakfast butter (BM). The resulting butters were characterized on physical, chemical, and nutritional properties. Slip melting oils (SMP), solid fat content (SFC), and thermal analysis were investigated. The SFC in all samples was lower either using 40:60 or 50:50 (w/w). There was a significant increase (p < 0.05) in PV of all samples during storage at 5◦C. Thermal analysis of incorporated OGs with Mffs may be affected by the concentration of OGs and type of Mffr. It can be concluded that OGs can be used successfully to produce of healthy table margarine