In this study, corn oil and essential oils from thirteen spices were used as the oil phase, with glyceryl monostearate (GMS) serving as the gelling agent to prepare the oleogels. The effects of varying the concentrations of the gel additives (2%, 4%, 6%, and 8%) on the texture, oil retention, and rheological properties of the oleogels were investigated using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The results showed that GMS concentration markedly influenced the structure and properties of the gel. Positive correlations were observed between GMS concentration and the results of texture analysis, oil binding capacity, and microscopic morphology of the oleogels. Analyses via DSC and XRD demonstrated that gel formation was attributable to the crystalline network induced by GMS. Rheological assessments revealed that the oleogels exhibited pseudoplastic behavior and commendable thermal sensitivity.