The data provides a non-invasive analysis of oleogels containing various oleogelators and edible oils, employing techniques such as near-infrared (NIR) spectroscopy, Raman spectroscopy, hyperspectral imaging, and microscopic imaging. Key stability parameters, including the peroxide index, free fatty acid (FFA) content, and oil loss, were evaluated to investigate the physicochemical and structural changes influenced by the type and concentration of oils and oleogelators. These analyses support the development of predictive models and optimization strategies to enhance the quality and performance of oleogels. The data cannot be made available due to intellectual property protection. For more information, please contact the responsible parties.