OxC wrote:A guy on a Facebook discussion group has been doing some interesting lab tests. He claims to have measured encapsulation efficiency and particle sizing of this "Very High Potency Liposomal Vitamin C."
For who doesn't use FB, could some one be so kind to refer the results here? thanks
I made an acceptable batch. I do not have any litmus left, but it tastes near to neutral.
I nixed the blender. N2 is still on hand as needed.
I tried Norma's recipe several times and I would see it trying to gel but always went flat and SOUR!!
I modified Norma's recipe:
30 g Now soya L
40 g Rum 40%
70 g Water
soaked 4 hr
raised to 49*C for ~ 10 min
20 g Vit C (cassava based, I am an O! I never realized how bad corn based (LivOn) made me feel until now. I know that type A people do tolerate corn)
50 g water
Kept at 36*C but only ~ 2 min prior to,
pulling step 1 @45*C and dribbling step 2 into 1, stiring & etc, in a very chilly kitchen.
It gelled up nicely. I stored in fridg (HVACR guys have cold (35* F) fridg's). Then went shopping for the sonicator. I found a Harbor Freight 35 W baby. It needed lots of modding to work right.
The short 3 min duty cycle needed fixing: wimpy heat sinks, trashing the body, shorting the relay so the power plug is my power switch, among other things...(PM me for NON UL Mods). It works now for hours straight.
It went in the sonicator pan, naked, like some fab pudding all shiny.
So after blasting it for 45 min (in my fridg) the pudding went flat! It never went over 25*C, incl stiring.
It still had some body and the Ph did not change.
For dosing I just add all masses and divide by 20. I have a $20 250g 10mg resolution scale I bought at a Pot shop.
If I never cool the batch the PH rises and thickens in 24 hrs.
If I keep it at 35* F it drops and thins out.
Thanks to Everybody and especially Norma
As I mentioned in some of my earlier posts, the recipe can vary due to different lecithin, alcohol grade, so I am glad you have found the solution that fits your ingredients and it is useful for you.
I had a private message asking for informations regarding the transition temperature, and since I think this could be useful to others, I will reply here in the topic.
The transition temperature is the moment of the transformation of the lecithin from the liquid state (liquid crystals) to the solid state or gel (liposomes).
The temprature can vary from the composition of the lechitin and the lipids added, so the first time I heated the lechitin compound, I tested the melting point of the one I have used.
Since the C vitamin is sensible to heating, I have indicated a temperature just above the the limit.
The lecithin compound can be heated to a higher temperature and then cooled down to about 42-45 °C, before adding the C vitamin ( in a way to protect it ) and then stirring until it forms the liposomes.
“Formation of liposomes is only possible, if the temperature of the sample is above the transition temperature. According to , the transition temperature of liposomes consisting of pure lipids is 41.4 °C, whereas lipids from natural origin such as lecithin containing fatty acid mixtures exhibit a broad transition range . The upper limit for liposome formation is the Krafft point of lecithin, which is at a temperature of 58 °C . Therefore the temperature range between 41.4 °C and 58.”
searching on google there are many other researches regarding the transition temperature of the liposomes.