Virtual Meeting of the Princeton ACS Section
Thursday, March 10, 2022
6:00 pm via GoToMeeting
“Using Performance Testing to Understand the Benefits of Flavor Delivery Systems in Food Applications”
Carolyn Crosby, Research Investigator, Performance Insights
Adam Toth, Senior Manager, Delivery and Material Technology
International Flavors and Fragrance (IFF), Research & Development
Abstract: Flavor delivery systems can provide versatility and functionality that may not be available from liquid flavors in food applications. Delivery systems offer several benefits including protecting the flavor from harsh food manufacturing processes, improved flavor shelf stability, cost-in use savings, and overcoming hydrophilicity/hydrophobicity issues in food matrices. Performance testing encompasses multiple factors including analytical chemistry, food application technology, physical chemistry, and sensory science to assess if the delivery system is achieving the targeted functionality. The data can provide specific insights about flavor or matrix ingredients in the current experiment as well as be used to build databases to predict future flavor/delivery system behavior in future food applications.
Biographies:
Carolyn Crosby has been with IFF Research & Development for 22 years. She specializes in the performance, release, and modeling of flavors and flavor molecules in flavor delivery systems and food applications. Carolyn uses a wide range of analytical techniques such as headspace, extraction, particle size analysis and rheology to characterize flavor/matrix interactions in delivery systems and foods during preparation, storage, and consumption. She builds flavor performance models using correlations between the analytical data and consumer sensory information. Carolyn has a B.S. degree in Chemistry from the University of Delaware. She previously worked at FMC Corporation in the Phosphorus Chemicals Division, specializing in food phosphate applications.
Adam Toth has been with IFF Research & Development for 22 years. He specializes in the development, characterization and performance of flavor delivery systems for use in various food applications with expertise in extrusion, homogenization, spray drying, and spray chilling processes. Adam currently leads a research team in creating novel encapsulation systems utilizing principles of food chemistry, colloid chemistry, physical chemistry, polymer chemistry, and controlled release to meet the desired functionality in specific food applications. Adam has B.S. and M.S. degrees in Food Science from Rutgers University. Prior to his employment at IFF R&D, he interned for 4 years at the Nourish (Flavor) Division of IFF Creative & Applications while completing his undergraduate studies.
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