Inulin (oligo/polysaccharide) has gained increased interest due to its functionality and health benefits. This research was aimed to investigate potential applications of emulsion gel incorporating Jerusalem artichoke (JA) inulin to replace/reduce fat in food products as well as effect of JA inulin on lipid oxidation. Physical characteristics of emulsion gels with purified JA inulin (1%) were characterized by both light and cryo-environmental scanning electron microscopes. Incorporation of JA inulin developed a smaller fat globule size compared to the control. JA inulin could inhibit oxidation of aqueous dispersion of linoleic acid with active concentration range of 0.08-0.33 mg/ml. It was concluded that JA inulin had a positive effect on emulsion gel, which could potentially act as a fat replacement and could delay lipid oxidation.