The structuration of oils offers a promising alternative to high-saturated fats, capturing significant interest and undergoing development for two decades. Integrating high-intensity ultrasound (HIU) with oil structuration presents a compelling approach, as HIU has demonstrated its ability to alter numerous physical properties of fats with low saturated content. The primary aim of this study was to assess the impact of HIU on beeswax (BEW), candelilla wax (CLW), carnauba wax (CBW), and rice bran wax (RBW) oleogels. The minimum concentration required for oleogel formation (Cg) was established as the concentration at which the gel could maintain its structure without flowing when inverted. All oleogels in their Cg underwent sonication using a 13 mm probe, 50 % amplitude for 10s. The oleogels, whether sonicated or not, were evaluated based on their microstructure, hardness, viscoelastic properties, oil binding capacity (OBC), melting behavior, mild-infrared analysis, and X-ray. The amount of wax used to form a gel was quite low, especially for BEW (1.7 %) and CLW (1.4 %). After sonication, BEW, CLW, and CRW waxes significantly improved, mostly physical properties evaluated. On the contrary, RBW showed a depletory effect of physical properties after sonication in the condition tested. It was possible to observe that when appropriately optimized, sonication serves as a vital technique in the oleogelation of some waxes, offering a robust method to produce enhanced and stable oleogels suitable for food applications.