Abstract
The aim of this work was to find out the optimal concentration of gelling agents or their optimal combination in the olive oil environment to stabilise the suspension of chondroitin sulphate. Purified olive oil was structured with rice bran wax or a combination of gelators – soy lecithin and sorbitan tristearate. Rice bran wax creates a viscous fluid without a gel structure. The combination of soy lecithin and sorbitan tristearate forms a gel structure from 5 wt.% of the concentration. The optimal ratio of soy lecithin and sorbitan tristearate was found to be 3:2 wt.%. Oleogel was immobile at temperatures below 8°C; on increasing the temperature, it changed to a viscous liquid. The oleogel environment opens new possibilities for creating oral route immunotherapy approaches such as glycoprotein-derived macrophage activating factor-derived immunotherapy.