4/21/2020 Process – Quality Liposomal C

Quality Liposomal C
Professional quality liposomal vitamin C made at home

Introduc on Research Equipment Process About Me

Process

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
liposomal 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.


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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. 

Ingredient Percent Grams

water 50.3% 477.6

98% ethyl alcohol 12.1% 114.8

vitamin C 16.9% 160.5

lecithin granules 20.7% 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. 

Ingredient Percent Grams

water 43.7% 415.3

70% ethyl alcohol 18.6% 177.1

vitamin C 16.9% 160.5

lecithin granules 20.7% 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. 

Ingredient Percent Grams

water 26.8% 254.6

40% vodka or spirit 35.6% 337.8 

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vitamin C 16.9% 160.5

lecithin granules 20.7% 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 Size Divide By

1/2 cup 6.40

1 cup 3.20

1 1/2 cups 2.13

2 cups 1.60

2 1/2 cups 1.28

3 cups 1.07

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.

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Vitamin C ready to be dissolved in the water and alcohol

Settings for the ultrasonic bath

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 it’s 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. 

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Lecithin granules added to the water, alcohol and dissolved C

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 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. 

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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 removed from the 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.

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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.

© 2020 by Chris, all rights reserved.

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