Abstract: Lipids, in addition to providing energy, also play an important role in the odor and flavor of food. However, excessive or irrational intake of fat in daily diet often leads to a series of health problems such as obesity and cardiovascular disease. Thus, fat substitutes with low calorie and fat content have gained much attention. Tasteless flavor and poor organoleptic properties of substituted food are the most serious issues existing in the traditional fat substitutes system. Bigels are typical biphasic gel system, which were prepared by high-speed shearing of oleogels and hydrogels at a certain temperature. Recently, more and more attention has been paid to the application of Bigels in food industry due to their quality characteristics of both oleogel and hydrogel. The preparation technologies, main features and the fat replacement mechanism (polysaccharide, protein and self-assembled cross-linked systems) of bigels, as well as application status and challenges of bigels has been reviewed in this study. It may provide some theoretical foundation or novel pathway for the development of bigels fat substitutes.