Dick.......from the archives. This info may help you. I included the
entire post so you'd have context.
Thu, *10 ****Sep 2009 *17:09:39-0400 (EDT) From: Brooks Bradley
I believe I can offer a few comments that may be of value----for those
who are actually conducting research of their own. Someone made a
comment about the feasibility of implementing kitchen blenders for
achieving the emulsifying force in the encapsulation liposomalenomena.
It is true, in fact, that a certain measure of ascorbate encapsulation
will result from such activity (about 20% maximum, under ideal
conditions, employing special measures to control foaming).
We did, actually, evaluate this type process... early on, in our
preliminary research on this phenomena, but abandoned it because of low
efficiency and requirements for closer tolerances between the liquid
components. This said, if there are list members actively engaged in
attempts to reconcile a useful, low-end efficiency encapsulation.....
there are some modifications/refinements they might consider.... to
actually improve the encapsulation levels which might be acceptable (to
them).
The following comments might be of use to these individuals.
First, the conversion of Ascorbic Acid into sodium ascorbate is
recommended. There are several reasons for this: Sodium ascorbate ph is
at least 3000% more absorbable than ascorbic acid in the human body. By
this conversion, it is much easier to buffer toward neutral ph.... which
will greatly mitigate against EXCESS foaming during the actual
mixing/agitating of the encapsulation process.
One simple, acceptable, method for accomplishing this conversion is to
·mix One Part ascorbic acid and
·One Part Sodium Bicarbonate together in
·distilled water (e. g. one teaspoon Ascorbic acid with One teaspoon
Sodium bicarbonate in one cup of water).
·Stir well and allow to sit [usually about 45 to 60 seconds or until the
spontaneous generation of bubbles stops) for a few moments.
·Next, add about 1.5 teaspoons of powdered/granulated lecithin.... into
the parent solution.
·Our best mixing results were achieved by using a hand-held mixing tool
(e. g. Long shank mixer, with bottom-mounted blade.)
·Pour the liquid mix into a cylindrical glass or plastic (ordinary
drinking glass is o. k.) container... but try to use one that is just
wide enough to accommodate the diameter of the mixer blade assembly.....
for best results. Note: Do not fill above 1/2 of volume of container.
Start mixer at slowest speed and accelerate to high speed, being careful
to not generate such high levels of foam as to overrun the top of the
container. The amount of foaming present indicates (as a general rule)
the ph of the solution.
·Agitate for about 60 seconds and observe the degree of foaming. If no
higher than 1/2 inch, the ph is relatively close to neutral. If much
higher, the ph is, probably, over on the acid side. In any case, it is
not critical.
This type of protocol should result in *an encapsulation of about
20%*-----best achievement.
However, there is one VERY important gain over using ascorbic acid as
the vitamin C component-----the UN-ENCAPSULATED vitamin C component, now
present, is MUCH more rapidly absorbed.... than would be a conventional
ascorbic acid component.
These comments are for general, not exact, parameters. One may, at their
own discretion, modify the Bicarb X Vit. C volumes.... to meet their
personal taste. This includes variations in water volume versus dry
component volumes. The ratio of one to one for the volumes of Ascorbic
acid and Bicarbonate of soda, is just a guide.... placed well near the
middle of acceptable ratios. Individuals may safely vary the ratios....
in either direction. Researchers should understand that, as a general
rule, the taste of the finished solution will be more tart on the acid
side, and less so... on the basic (alkaline)side...... and less
pronounced on EITHER side... as dilution level is increased. I hope
these comments are of some value to researchers on the list. Sincerely,
Brooks Bradley
9 10 09 5.24pm A few moments ago I submitted a post relating to
liposomal encapsulation. I made a pronounced typographical error. In
line 11.... the text should read "Sodium ascorbate is 3000% more
absorbable, than is ascorbic acid." My profound apologies.... I
completely missed it because of poor proofing. Sincerely, Brooks Bradley8
.....................
Date : Sat, 12 Sep 200909:17From : Alan Jones
Brooks, I'm curious why you recommend a 1:1 ratio of AA:BS for creating
the sodium ascorbate. I did some googling and it seems most people
recommend 2:1 for AA:BS.
I found the following in the Vitamin C Foundation forums, which explains
the2:1 ratio: NaHCO3 + C6H8O6 -- NaC6H7O6 + H2CO3
One mole of sodium bicarbonate is 84 grams, and one mole of ascorbic
acid is 176 grams. So, the correct (stoichiometric) ratio of sodium
bicarbonate to ascorbic acid is 84/176 = 0.477. For example, it would
take 477 milligrams of sodium bicarbonate to neutralize 1000 milligrams
of ascorbic acid.Alan
...........................
Date : Sat, 12 Sep 200911:55
You have made an astute observation. 1 to 1 is the lowest ratio which
yielded an acceptable combination product.... for us. I should have made
a comment to this effect.
Actually, I do use 2 to 1 and sometimes 3 to 1.... just personal
preference.
However, as one raises the lecithin component volume.... be prepared for
an increasing excess appearing in the form of meniscus.
In any case, nothing of a compromising nature will occur (at least that
has been our experience). Also, consuming the meniscus forming lecithin
has demonstrated to produce only positive results (this might not be the
case, for individuals expressing an allergic reaction to lecithin).
I do not desire to generate a controversy relative to phospholipids
derived from parent soy materials..... but, in 15 years of research with
these we have not encountered a SINGLE individual we could confirm as a
positive allergic reactor to lecithin (others may have experienced
different results). We have, however, encountered a consequential number
of subjects who have displayed allergic reaction! s (sometimes
powerful).... to a variety of soy food products. UNPROCESSED soybeans
contain a variety of compounds not beneficial to the diet of certain
animals---man included. e. g. If unprocessed soybeans are fed to
poultry, digestive problems often manifest because of a compromising
enzyme.... which must be destroyed by elevated heat, before they can be
beneficial as a large component of the food ration. By far, the greatest
number (and these were not a large fraction of test subjects.... less
than 1%) of allergic reactions presented among athletes who were
consuming large amounts of soy-derived protein products. These comments
are simply that, comments, relating to some of our general research. I
do not wish to generate argumentative confrontation over the merits or
limitations of soy products in the human food/health chain. Sincerely,
Brooks Bradley.
On 10/23/2010 5:40 PM, Dick Rochon wrote:
I don't know why the recipe calls for only 1 1/2 tsp soda, but it
seems to me that if you are going to form an ascorbate it should not
be acidic. Am I correct, or do I misunderstand something?
The dissolved Lecithin read a little below 7, but after adding the
buffered Vitamin C and putting it in the jewelery cleaner for 8
minutes it read in the 7s.
I...........................
Any thoughts?
Dick
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