Pretty much we know by logic and faith. Because Brooks has the equipment to test it; because Brooks did the testing and developed the protocol, and because Brooks said so.
Brooks initially posted a method by which the home encapsulator could measure encapsulation and retracted it as inaccurate. Perhaps you're remembering that post and mixing it into some others. Brooks said nothing about the liquid staying in emulsion (no separation) being an indicator of encapsulation (save in the post which he retracted). No separation is not an indicator of encapsulation but an indicator of emulsification. Your water and your lecithin is mixed quite well. Says nothing about how much Sodium Ascorbate was encapsulated--per Brooks retraction of "how to test." Brooks Bradley's testing showed that the ultrasonic cleaner was the way one could achieve micro encapsulation of vitamin C. The effect of the ultrasonic cleaner is to blast the lecithin and the C together very forcefully so that whammo, the C is encapsulated in the Lecithin. Without the additional force of the ultrasonic cleaner, according to his testing, it is not possible to achieve more than about 20% encpasulation if that. And that would be if using any kind of mechanical mixing/blending device. In another vein, if you're concerned with encapsulation, Dee, warm your DW and melt the lecithin then zap it a few times with your Magic Bullet. Put it in the fridge and let it cool without doing anything with the Sodium Ascorbate. Once the Lecithin mixture is cool then add the sodium ascorbate and use your blender to encapsulate what will with the force available. Have you used EIS instead of distilled water yet? Makes it a reallllly icky color. I suppose that means some of the silver has come out of it's ionic form? Dunno but am curious. SL On Thu, Mar 11, 2010 at 2:43 PM, Dorothy Fitzpatrick <d...@deetroy.org>wrote: > This is it Mike--how do we know if it is encapsulated? Mine has stayed all > the one milky colour with no separation that I can see at all. I am using > sodium ascorbate so whether that has made any difference I don't know. The > little Bullet sort of blender I'm using is quite fierce, and I only pulse it > about six times. The one I made today I made without heating the water at > all and although it took much longer for the lecithin to 'melt' it still has > had the same results. Has anyone had any different ones to this i.e. has > anyone had theirs separating? Thanks for the info anyway--it is still ok > anyhow but it would be nice to *know!* dee > > On 11 Mar 2010, at 14:22, M. G. Devour wrote: > > >> Why does the encapsulation break down if heated? > > > > Think of melting butter or coconut oil, Dee. > > > > The lecithin provides a certain kind of lipid, fat molecules that > > happen to form little balls under the right conditions. Above a certain > > temperature that structure breaks down. >
