Hi and thanks to those who responded. I have been going back through the archives and here are Brook's measurements for the sodium ascorbate and lecithin. I've had these instructions [below] for quite awhile. But after blending, are we to put the sodium ascorbate/lecithin solution into an ultra sonic cleaner? Or were his instructions in starting off with sodium ascorbate instead of ascorbic acid [then adding baking soda after using the ultrasonic cleaner] intended for those who just were using a blender for encapsulation? I just can't get it strait. Do we start off with sodium ascorbate or ascorbic acid if were are using a blender then putting the solution into an ultrasonic cleaner? I would love clear, final measurements for sodium ascorbate OR ascorbic acid [then adding backing soda after the ultrasonic cleaner process], as well as the measurement for the lecithin.
Thanks again, Theresa CS>Liposomal Vit. C: Ancillary Commentary Brooks Bradley Thu, 10 Sep 2009 14:09:45 -0700 I have not had available time in which to catch up on the various exchanges of the list membership....during the past week or so, 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 ph is at least 3000% more Vit in the human body....than is ascorbic acid. 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 Bradleyp
