How to Dissolve Sodium Ascorbate Acid

How about booze?

Ethanol can be used for fractionation....

" In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray."

http://en.wikipedia.org/wiki/Lecithin

"Heat one cup of distilled water in a ceramic coated or stainless steel pan on your stove (do not heat it in a microwave oven) until almost boiling.

Pour the water into your blender and add three level tablespoons of lecithin and blend until all of the lecithin is totally dissolved in the water.
In one cup of cold distilled water, dissolve one level tablespoon of ascorbic acid. Make sure it is totally dissolved, very important!
Add the ascorbic acid mixture to the lecithin mixture and blend well."

- See more at:

http://www.abovetopsecret.com/forum/thread846311/pg1&mem=#sthash.EXj78ztJ.dpuf

For what use you are trying the formulation ? For internal consumption [ medicinal ] or external application use. Based on your feed back we can attempt solublizing aid / media.

Also do you need viscosity or cream type media?

It's for internal consumption. When you buy this stuff that is commercially made, they use lecithin oil rather than the granules that dissolve in water. I think it may have a better result if done that way. At least I wanted to try it. I don't know if it's possible to dissolve the sodium ascorbate in the oil.

If it is for personal internal consumption (being a Vitamin C supplement apparently) try the following link and then cut the end result with a food rather than liquid to make it more palatable.

http://en.wikipedia.org/wiki/Sodium_ascorbate

Some experimentation may be required.

Blurb....

"Soy lecithin is one of the most ubiquitous additives in our food supply. It's used primarily as an emulsifier, and you can find it in everything from salad dressing to tea bags. "....

"The term 'lecithin' can have different meanings depending on the context, but for our purposes, it refers to a mixture of phospholipids and oil. Phospholipids are a component of the cell membrane in all plants and animals, but lecithin is most often derived from sunflower kernels, rapeseed (canola), milk, soy, and egg yolks. (1)

The specific composition of soy lecithin varies depending on its manufacturer and intended use, but on average, it contains about 35% soybean oil and 16% phosphatidylcholine. (2) Phosphatidylcholine is a type of phospholipid that is abundant in liver and egg yolks, and is the primary form of choline found in foods. (3) The remaining percentage is other phospholipids and glycolipids.

To make soy lecithin, soybean oil is extracted from the raw soybeans using a chemical solvent (usually hexane). (4) Then, the crude soy oil goes through a 'degumming' process, wherein water is mixed thoroughly with the soy oil until the lecithin becomes hydrated and separates from the oil. Then, the lecithin is dried and occasionally bleached using hydrogen peroxide.

There are many claims online about soy lecithin being full of nasty chemicals left over from the production process. Not surprisingly, there aren't many credible sources describing the chemical content of commercial soy lecithin, but I have found some relevant data about the safety of soy lecithin.

Before the 'degumming' step where lecithin is removed, the crude oil undergoes a multi-step process to remove the hexane. (5) However, it appears that the FDA doesn't regulate the amount of hexane residue in food products, and one paper estimated that the residual hexane concentration of soy oil is 500-1000ppm. (6) So, it's very possible that similar concentrations remain in the soy lecithin. (For comparison's sake, the concentration limit for hexane in pharmaceuticals is 290ppm.) (7)

According to one analysis, total pesticide residues in crude soy oil are around 400ppb. (8) Since the pesticide concentration of the oil after degumming is similar, it's pretty likely that some of those pesticides end up in the lecithin as well.

While it's unfortunate that soy lecithin likely contains pesticides and solvents, I would just encourage you to keep this information in perspective. We're exposed to hundreds of chemical toxins every day in our air, water, household products, and food, and contaminants in soy lecithin will contribute only slightly to your overall toxic load. After all, we're talking parts per million and parts per billion, and soy lecithin itself usually makes up no more than 1% of processed foods. (9)"...

read it all....

http://chriskresser.com/harmful-or-harmless-soy-lecithin

I tried google search for food grade organic solvents.

There are plenty of products based on soya been extract, D-Lemonene, approved products by NSF, USA, product list from Amazon.com, Natural non polar solvents, Methocel Cellulose Ethers from DOW chemicals & lot more.

Further search on " food grade organic solvents / vehicles for sodium ascorbate " is also found informative.

You need to choose the right stuff for your specific need.

Better you consume for your self your formulation & ensure safety since medicinal use formulations are very sensitive.

I read an article (didn't save, can't quote it) that claimed sodium ascorbate does not increase blood pressure--that it's the sodium chloride combo that does. I think is was WebMD. I guess I'll just have to do some experimenting. Thanks for the info.

"Both are excellent forms of vitamin C, and as a general rule, in the amounts we recommend, if your urine pH is acidic - take sodium ascorbate (the alkaline form of vitamin C) and if your pH is alkaline, take ascorbic acid, and keep your urine pH neutral.The only form of vitamin C appropriate for intravenous infusion is sodium ascorbate. Massive amounts have been infused for decades without any reported blood pressure issues, making us believe that Levy is correct. Taking sodium ascorbate will have little negative effect on blood pressure, and may help. Dr. David Brownstein found literature that showed people with high blood pressure who avoid salt can have something like a 400% increased chance of a heart attack, presumably because of hormonal changes as the body retains water as it tries to hold on to the little sodium it has in the blood stream."


http://www.vitamincfoundation.org/forum/viewtopic.php?f=3&t=9986

Well, you do need some salt. I can't imagine eating a balanced diet of non-preserved foods that does not give you enough salt, its in everything natural. But who am I to argue with Dr. Brownstein. I had a relative who passed out when all the salt was drained out of his body by the blood pressure medication.

About 2 years ago, I began to avoid MOST applied salt and my blood pressure dropped dramatically. I eat olives from time to time to rebalance. Amazing how good food started to taste within a week or so without that salt concealing the taste. Supplements cause some imbalances...for instance, Omega 3 supplements can be toxic, and have resulted in some illnesses. For awhile, it was massive doses of vitamin C which shut down thousands of kidneys until the truth came out.

I don't want to comment on lecithin, since it is a nice natural substance which seems to have many benefits. A wonderful web site which deals with the quacks and nut bars and snake oil salesmen is Quackwatch dot com. The hard part is to be able to tell the difference between a genuine concerned individual with an agenda from a crook who just sees your wallet. To use a personal example, when I told a client that I might be a little delayed in production because I have cancer, she immediately told me that the thing to do is to go vegetarian. She had a lump you see and it went away when she stopped eating meat. I asked her "did you get a biopsy?" The answer was no, but there is no shaking her from her conviction. But her heart was in the right place.

As a public service, I must point out that curry is the best anti cancer food, followed distantly by garlic, pureed tomato paste, wild fish, red wine and citrus fruits. The worst thing you could eat would be red meat, beef jerky, pepperoni (nitrates), french fries and refined sugar. I dropped sugar long before I dropped salt, and again, food started tasting right again. Coffee became bliss! Expresso became the drink of the gods. Listen to your body. Chances are it knows whats good for it. If your tongue swells from sugar, stop eating sugar! For instance, you need double the Omega three levels compared to Omega six levels, but you need BOTH. Sushi eaters don't tend to get my kind of cancer. (It is also unheard of in India, but will kill one in six north americans sooner or later. What does that tell you about the value of curry?) Life is too short to eat bad food.

But, this advice is not intended to take away from your fine advice of balance in all things. You think you need a little salt, then go for it. I eat olives. I hate olives, but after a very hot day of work, they taste delightful. Two, three, whatever. When they stop tasting good, I stop. I just hate to see people salting food without tasting it first...

All info I spout here is from real doctors, not people with a vitamin enriched agenda. I recommend reading Dr. Beleveau's book "Cooking with foods that fight cancer". He is an Oncologist, possibly the best in Canada before he is a cook! His other book "Foods that fight Cancer") is more sciency, and tells the reason WHY.

I hope I didn't sound preachy. People can spend their money any way they want.

Vitamin C is found in so many foods with many nutritional values. Supplements are sometimes used but as a rule we can only fool ourselves into thinking we can eat a lot of red meat or sodium or sugar if we take the right vitamins. It is far better to eat a healthy nutritious diet rich in vitamin C and other vitamins we need. Sodium has been implicated in high blood pressure and I believe there is a plethora of information on sodium in our diets. In North America, an average diet is 3400 mg/day. The recommended daily limit is 2400 mg. And it is also recommended that diets try to establish the limit of 1500 mg of sodium/day. Unless you are an athlete and do a lot of sweating you should target the 1500 mg/day of sodium level.

I summarize the following to provide a perspective of what a diet looks like when you try to get to 1500 mg/day. I worked in the water industry where, when the concentration of sodium increased above 22 mg/L we had to notify the users or provide the treatment to get to this level or lower. Most water; especially, ground water will always exceed the level of 22 mg/L. In most cases we simply notified the users and health units. If it exceeded 200 mg/L we would likely have to treat it for aesthetic reasons as well as health reasons. I say likely because we would have to assure the water was acceptable as a supply. Sodium at 22 mg/L in water is a draconian limit but that was the target.

There are many reason sodium is of concern. This is from the Journal of Human Hypertension:

Abstract

In addition to raising the blood pressure dietary salt is responsible for several other harmful effects. The most important are a number which, though independent of the arterial pressure, also harm the cardiovascular system. A high salt intake increases the mass of the left ventricle, thickens and stiffens conduit arteries and thickens and narrows resistance arteries, including the coronary and renal arteries. It also increases the number of strokes, the severity of cardiac failure and the tendency for platelets to aggregate. In renal disease, a high salt intake accelerates the rate of renal functional deterioration. Apart from its effect on the cardiovascular system dietary salt has an effect on calcium and bone metabolism, which underlies the finding that in post-menopausal women salt intake controls bone density of the upper femur and pelvis. Dietary salt controls the incidence of carcinoma of the stomach and there is some evidence which suggests that salt is associated with the severity of asthma in male asthmatic subjects. Journal of Human Hypertension (2002) 16, 213-223. DOI: 10.1038/sj/jhh/1001374

It is the sodium ion itself which is associated with the raised blood pressure, not whatever it is combined with as it is swallowed. However, just to put a perspective on this, most people have an adequate vitamin C intake in their diet already. For those that insist on supplements a daily dose of 100mg is plenty, as this will serve to saturate the tissues and any further vitamin C intake will be excreted unchanged. The molecular weight of sodium ascorbate is 198, so a 100 mg dose corresponds to 0.5 milliequivalents of Na. The normal intake of Na is 100-140 mEq/day. If I wanted to take vitamin C supplements, which I don't, I would take sodium ascorbate and find something else to worry about.

I suppose you could make for yourself a low fat salad dressing by using ascorbic acid, sodium ascorbate, soy lecithin (in only the amount needed to stabilise and make a creamy emulsion), a bit of guar gum, and water. Sounds not too yummy to me. we usually use lime or lemon juice (all natural), and olive oil (extra virgin), and a pinch of salt. It is hot here for much of the year, and a little salt goes a long way to preserving electrolyte balance. Makes a great salad dressing that stays whipped into shape as long as it takes to get it into a southwest salad.