This is it Mike--how do we know if it is encapsulated? Mine has stayed all the one milky colour with no separation that I can see at all. I am using sodium ascorbate so whether that has made any difference I don't know. The little Bullet sort of blender I'm using is quite fierce, and I only pulse it about six times. The one I made today I made without heating the water at all and although it took much longer for the lecithin to 'melt' it still has had the same results. Has anyone had any different ones to this i.e. has anyone had theirs separating? Thanks for the info anyway--it is still ok anyhow but it would be nice to *know!* dee
On 11 Mar 2010, at 14:22, M. G. Devour wrote: >> Why does the encapsulation break down if heated? > > Think of melting butter or coconut oil, Dee. > > The lecithin provides a certain kind of lipid, fat molecules that > happen to form little balls under the right conditions. Above a certain > temperature that structure breaks down. > >> I warmed mine slightly in the microwave before adding the lecithin. >> The whole mix has stayed in suspension still today, so I can't see how >> it is not the 70% that Brooks said--even without using the US cleaner. >> I would have thought the cleaner was just to mix the two substances up >> but bow to superior knowledge. > -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:silver-list-requ...@eskimo.com?subject=unsubscribe> Archives: http://www.mail-archive.com/silver-list@eskimo.com/maillist.html Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> List Owner: Mike Devour <mailto:mdev...@eskimo.com>
