Natural waxes, with distinctive hydrophobic structures, have demonstrated notable emulsification properties. The present study aimed to provide insights into the microstructure of emulsion gels formed by different natural waxes and the assembly process of such gels in property modulation. Plastic fats were formed by inducing gelation of highly unsaturated liquid oil using four different natural waxes. Characterization and analysis were conducted using differential scanning calorimetry (DSC) and polarized light microscopy (PLM). The results demonstrated that upon modulation of the glycerol monostearate (GMS) concentration, the Japanese candelilla wax and sunflower wax (SFW) gels exhibited a gradual deepening of color, a homogeneous texture, and a milky sheen. With an increase in the mass concentration of wax from 6 to 10 wt.%, a solid-like behavior of storage modulus (G′)>loss modulus (G′′) was observed. Within the shear range of 1~100 s-1, apparent viscosity increased to 102~103 Pa with increasing wax concentration. All four gels exhibited high thixotropic recovery during thixotropic scans conducted at 0.1, 1, and 0.1 s-1. In DSC and X-ray diffraction (XRD) analysis, wax-based gels showed a tendency toward wider peaks. The sugarcane wax (SW) gel showed the highest melting peak and largest enthalpy under the same concentration conditions. SFW and SW gels exhibited the lowest crystallization points during the crystallization process, with two distinct sharp β′ crystalline peaks of 3.8 Å and 4.2 Å observed in the XRD spectra. PLM revealed smaller wax crystals with denser lattices and greater thermal stability in the gels. The results of this study demonstrated the potential for these gels to replace conventional solid fats, facilitating the application of novel oils and fats to improve the nutritional and physicochemical status of foods.