Quality Liposomal Vitamin C

Process Overview


This section outlines the process to create liposomal vitamin C. For details on the equipment needed please refer to the Equipment section. The sizing of this recipe is for a standard sized blender and a one litre beaker.

For background on why I’ve selected this particular process read the Research section. This recipe should yield lipsomal vitamin C the same or better than can be purchased online from the large manufacturers.

At each step I specify the modification to the process if you don’t have an ultrasound machine.



Ingredients


There are two versions of the ingredients. The first is for those that have access to 98% pure ethyl alcohol. The second is for those that only have access to vodka, or a similarly strong spirit. It is recommended that the vodka, or other clear spirit has as little added color and taste as possible.

The amount of vitamin C is just under the saturation level for the specified water and alcohol in this recipe. Since It is almost the maximum amount of vitamin C that can be dissolved it will give the highest potency liposomal vitamin C possible.

The vitamin C I use is ascorbic acid. I haven’t tried it with sodium ascorbate, although so long as it dissolves into the water and alcohol it should be easily encapsulated.

The 12% alcohol by weight was chosen because it falls within range specified by the patent (see Research) and is the same used by Livon Labs. The alcohol is included because it is very helpful in forming liposomes.

The lecithin granules are 22% phosphatidylcholine. For my liposomal vitamin C I use the Solec F’ brand from ‘The Solae Company’. Be sure to use lecithin granules instead of liquid lecithin.


Ethyl Alcohol Ingredients


These ingredients should be used if you have access to 98% pure ethyl alcohol. This ethyl alcohol recipe is the one I use for my personal liposomal vitamin C. The following table shows the ingredients and their order of use.

IngredientPercentGrams
water50.3%477.6
98% ethyl alcohol12.1%114.8
vitamin C16.9%160.5
lecithin granules20.7%197.1

All the ingredients are measured by weight. If you need to convert the grams into ounces for your scale multiply the grams by 0.035274.


70% Alcohol Ingredients


These ingredients should be used if you have access to 70% ethyl alcohol. The following table shows the ingredients and their order of use.

IngredientPercentGrams
water43.7%415.3
70% ethyl alcohol18.6%177.1
vitamin C16.9%160.5
lecithin granules20.7%197.1

All the ingredients are measured by weight. If you need to convert the grams into ounces for your scale multiply the grams by 0.035274.


Vodka Ingredients


These ingredients should be used if you have access to vodka or other clear 40% spirit instead of ethyl alcohol. The following table shows the ingredients and their order of use.

IngredientPercentGrams
water26.8%254.6
40% vodka or spirit35.6%337.8
vitamin C16.9%160.5
lecithin granules20.7%197.1

All the ingredients are measured by weight. If you need to convert the grams into ounces for your scale multiply the grams by 0.035274.


Changing the Recipe Size


Both these recipes have been chosen to fit into a standard sized blender and a 1L beaker. The total weight of the ingredients is 950g and it makes about 800ml liposomal vitamin C after the bubbles have been removed. Before the bubbles have been removed the volume will be closer to 900ml.

You may adjust the recipe to these common sizes by dividing the quantities by the specified amount.

Required SizeDivide By
1/2 cup6.40
1 cup3.20
1 1/2 cups2.13
2 cups1.60
2 1/2 cups1.28
3 cups1.07

For example, if you want to make 2 cups of liposomal vitamin C after the bubbles have been removed you’d divide all the quantities in your selected recipe by 1.6.

All measurements need to done by weight, especially the vitamin C and lecithin granules. Using tablespoons or teaspoons will not provide the accuracy required because these ingredients may have different densities when purchased from different sources.

If you don’t have a scale you should purchase a cheap kitchen scale (see the Equipment page).


Step 1: Dissolve Vitamin C in Water and Alcohol


Measure and add the water, alcohol and vitamin C to the beaker. Place the beaker in the ultrasonic bath and heat to 35°C while irradiating. Be sure the ultrasonic machine is not set to sweep and that you stir the mixture regularly. As a general caution, be sure your beaker isn’t touching the sides or bottom of the ultrasonic bath and that the water in the ultrasonic bath is to the level recommended by the manufacturer.

ready_to_dissolve
The vitamin C about to be dissolved in the water and alcohol

ultrasound_settings
Settings for the ultrasound machine

I use a cardboard form to keep the beaker from touching the bottom of the ultrasonic tank. I have a stainless steel basket as well, however, the ultrasonic power is noticeably less when I use the basket instead of suspending the beaker in the water with the cardboard.

The following is short video showing the process of dissolving the vitamin C in the water and alcohol.



When this process completes the temperature will be close to 40°C and the liquid will be clear with perhaps a very slight yellowish tinge. In the Elmasonic p60h it takes about 15 minutes to dissolve the vitamin C with intermittent stirring.

If you don’t have an ultrasonic machine simply place the water, alcohol and vitamin C on the stove and heat while stirring. Be sure to turn off the heat when the vitamin C starts to dissolve. Keep on stirring until the vitamin C has been completely dissolved. You may add a little more heat at intervals if its needed to continue the dissolving process.


Step 2: Add Lecithin and Blend


Important Note
There have been reports from people using this recipe that the resulting mixture was much too thick after adding the lecithin. If you are trying this recipe for the first time hold back 20% of the lecithin until after you’ve blended it for the first time. If it looks too watery, then slowly add a little more and blend again. Repeat this process until the resulting mixture is still liquid and can pour easily. I suspect this issue may be caused by different lecithin granule manufacturing processes.


Add the lecithin to the beaker and then promptly pour into the blender. If you’re separately measuring the ingredients then you can add the lecithin granules directly to the blender. I do a cumulative weight and thus I need to add it to the beaker first.

lecithin_added
Lecithin granules added to the water, alcohol and dissolved vitamin C

lecithin_in_blender
Mixture promptly poured into the blender

Blend for about four minutes. It is important that mixture is nicely warm to touch as this ensures that the lecithin granules have melted and avoids any chance of separation. If you have not heated the lecithin granules enough at this stage you’ll see separation in your mix after a day or two.

When finished, place the mixture in the refrigerator.

first_blend_complete
First blend completed and ready for the refrigerator

Repeat this blending and refrigerating process five or six times over twelve hours to be sure the lecithin granules have been thoroughly dissolved into the water, alcohol and vitamin C solution. For my personal use I often do the blend and refrigerate cycle for 24 hours.

The liposomal C it will heat up when you are blending it. With the exception of the first blending cycle, be sure that the temperature doesn’t exceed 32°C. For my blender this takes only two to three minutes of blending.

This longer blending process should also remove the ‘snotty’ strands that often appear in home made liposomal vitamin C. Not only are these strands a little unpleasant to drink, but I suspect that they don’t encapsulate much vitamin C.

By the end of this process you’ve already created high quality liposomal vitamin C. The following steps show you how to improve it further using an ultrasound machine.

If you don’t have an ultrasound machine you may want to do more blending and refrigeration cycles and then skip to step 5!


Step 3: Remove the Bubbles


The blending process will add tiny bubbles to your liposomal vitamin C. For the ultrasound machine to work at peak efficiency you’re going to want to remove these bubbles. This process is also known as ‘degassing’.

Blend the mixture a final time until the blender jar feels warm to the touch. The liposomal vitamin C should now be about 35°C. Pour the liposomal vitamin C into the beaker and cover with some clear plastic wrap.

Next place the beaker in the ultrasound machine for about 30 minutes or until the bubbles have been removed. Below are a series of photos showing the bubbles being driven out of the mixture over time by the ultrasound machine. The color has been modified to make it easier to see the bubbles moving upwards. The horizontal line indicates the current bottom of the bubbles.

bubble_leaving
Bubbles leaving the liposomal vitamin C


When the bubbles have been removed the liposomal vitamin C should look like this. Notice the much more defined line between the bubbles on the top and liquid on the bottom.

bubbles_out
Bubbles removed from liposomal vitamin C


Now place the beaker with the liposomal vitamin C in the refrigerator for a few hours to cool it down.

This step may break down some encapsulation due to excess heat, however, it is necessary to remove the bubbles. The encapsulation will be increased significantly in the next step.

If you don’t have an ultrasound machine you should skip this step.


Step 4: Make the Liposomes


Actually, you’ve already made lots of liposomes! This step will increase your encapsulation percentage even higher.

Place your liposomal vitamin C in the beaker into your ultrasound machine and irradiate it until the temperature reaches 32°C. Once it does, place the beaker back into your refrigerator for an hour or so to cool it down again.

Repeat this process until the liposomal vitamin C has had an hour of cumulative ultrasonic irradiation.

If you don’t have an ultrasound machine you should skip this step.


Step 5: Done!


Skim off the bubbles on the top of the liposomal C and pour into a glass container and place in your refrigerator.

The following video shows the viscosity of the finished product at 30°C.



You’re finally ready to enjoy the uniquely refreshing flavour of liposomal vitamin C!

This recipe contains about 0.2 grams of vitamin C per millilitre. I usually take about 60ml per day in the evening. This works out to about 12 grams of vitamin C.