A facile approach is described in this work to prepare spherical microcapsules of Palm stearine which are coated with hydrated layers of a food polymer-methylcellulose. These microcapsules were then used as structuring units to create unique hybrid oleogels where both crystalline fat particles and the hydrophilic polymer sheets contributed to the microstructure development. This approach could open-up new possibilities of utilizing a range of hydrophilic food polymers to improve the oil structuring properties of commonly used fat hard stocks. (C) 2017 Elsevier B.V. All rights reserved.