This research was conducted to investigate the structuring effect of sorbitan mono-stearate (SMS) and sorbitan tri-stearate (STS) to fabricate some fatty-based product. For this purpose, various binary mixtures (VBM) of SMS/STS: polyglycerol esters were added to base oils at concentrations of 3, 6 and 9 (wt %). The results showed that saturated fatty acid (SFA), slip melting point and solid fat content increased with an increase in the VBM of SMS and STS (P< 0.05). SMS and STS did not affect peroxide value and the free fatty acids. Rancimat test presents contradictory results. The rheological analysis revealed that G”, G’, G* and tan δ of the base oil were increased to 105 Pa. Consequently, SMS-based structured fats exhibited more consistency than STS-based one. With proper plasticity and low SFA, SMS/STS-based fats can be applicable in the production of some fatty-based products like soft tub margarine, bakery margarine and all-purpose shortening.