Fatty acids and fatty alcohols are both Low Molecular Weight Gelators (LMWGs). They lead to the gelation of vegetable oils forming so-called oleogels, which can be used in food, pharmaceutical or cosmetic domains. A synergistic effect for specific weight ratio (R) in oleogels obtained from mixtures of fatty alcohols and fatty acids with the same chain lengths is obtained. Mixed crystals of fatty alcohol/fatty acid are observed for the optimal weight ratio of the two fatty components between 7:3 (alcohol:acid) and 8:2, which correspond to molar ratios around 3. For these R values, co-crystallisation occurs forming mixed crystals of small size in high quantity. Co-crystallization is an easy way to tune the quantity of crystals and their size, while keeping the platelet-shape in oleogel systems, improving oleogel stability as well as their mechanical properties. The effect of R has also been studied for oil foams, which correspond to gas bubbles stabilized by the crystalline particles contained in the oleogel. Oleogel properties such as hardness and stability against oil loss are correlated with their resulting foaming properties in terms of foamability, foam firmness and foam stability. There is a direct link between the type of crystals, crystalline particle size, solid fat content, foamability and foam firmness in this mixed oleogel system. Pure fatty alcohol or fatty acids are less efficient in terms of oil foam properties than mixed crystals obtained for the optimal weight ratio. Co-crystallisation appears to be a promising route to enhance the properties of oil foams.