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September 13 Meeting

Meeting of the Princeton ACS Section 

Wednesday, September 13, 2023

Daniel Lee

Lead Scientist, R&D, International Flavors and Fragrances, Inc.

 will speak on

“Flavor Emulsion Fabricated with Lysolecithin for Clear Beverages”

Frick Chemistry Laboratory, Princeton University

Mixer 6:30 pm; Lecture 7:00 pm

Abstract: Flavor extracts of essential oils are frequently used to create optically clear or transparent ready to drink beverages, however, they often lack balanced flavor profiles and mouthfeel which provide the rich-tasting experience consumers are looking for.  A shelf-stable flavor emulsion comprising patented lysolecithin as part of the emulsifier system was designed to deliver full flavorings without compromising the visual clarity of a liquid beverage.  Phospholipid composition of the lysolecithin was determined by 31P-NMR analysis, which was compared with select commercial lecithin products to better understand differences of their functionality.  Performance assessment was carried out by sensory evaluation of the beverage as well as characterizations of the emulsion at zero time and in storage.

Biography: Daniel Lee is a Lead Scientist at International Flavors and Fragrances in Research & Development (IFF R&D), specializing in innovative flavor delivery systems for over 25 years.  During his tenure at IFF, he led multiple projects that resulted in commercialized technologies for food and beverage applications.  He was one of the pioneers who developed a controlled-release scent technology for the successful commercial application to numerous consumer products.  Daniel possesses a broad working knowledge of ingredient functionality to design specialized delivery system matrices for optimal performance.  He is a co-inventor on 13 U.S. and international patents.  Daniel earned his M.S. and Ph.D. degrees in Food Science & Technology from Texas A&M University and University of Minnesota, respectively.  Prior to his employment at IFF R&D, he worked in Friskies R&D, Nestle, to develop novel reaction flavors that landed significant commercial sales.

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October 12

PACS Fall Organic Chemistry Symposium