Thank you, also very good points on the source of vitamin C, which I almost forgot. I think I tried out some bad ones too (which had a less desirable origin), but one thing I'd like is perhaps make a mix of acerola with normal ascorbic acid (so you have both the desirable natural form and the other one just to reach high dosages).
I make the liposomal vitamin C by combining the a sorbic acid with distilled water and I add baking soda to it (and if I am not mistaken) so that it makes sodium ascorbate (which would aid in good ph values).
However, I just wonder, in terms of shelf life (refrigerator), is there any pro's or con's when comparing liposomal ascorbic acid to perhaps liposomal sodium ascorbate?