Emulgels and bigels are, respectively, partial and total gelified forms of emulsions that can increase stability and bring different permeation and diffusion properties for traditional oil and water mixtures. This work investigated the stability, rheological behavior, and microstructure of bigels and emulgels through a topical application perspective. Candelilla wax (CW)/sunflower oil (5/95) organogels or pure sunflower oil was used to obtain dilute (5% oily phase) and concentrated (40% oily phase) emulsions. It was used three different aqueous phases with each oily phase and oil load: water, sodium polyacrylate hydrogel, and modified starch hydrogel. Dilute emulsions showed better stability with sodium polyacrylate hydrogel forming oil‐in‐water bigels and emulgels while concentrated emulsions were stable only in water‐in‐oil emulgels. Thixotropy, network strength, and thermal stability were modulated by the oily phase and concentration used. Concentrated emulgels showed higher spreadability, but strong temperature‐dependency. Diluted emulgels and bigels showed high hydrogel influence on stability and rheological properties observed. The results showed the potential of CW organogels to stabilize and modify sensory attributes in bigels and emulgels for topical applications.