Spend Pi Day (March 14th) 3.14 with Frank Wagner

Beauty Beyond Conventional Chemistry: A Sustainable Ingredient with Market Meaning

Bio:

Frank Wagner VP, Business Development with SCT, has been a part of the surfactant industry since 2000. After graduating with a BS in Chemistry from Governors State University, Frank got his start with McIntyre Group in QC and Analytical Chemistry and then progressed in his career to work for Rhodia/Solvay. Since then, he has held about as many positions as there are facets in the surfactant industry, such as: technical service, distribution account management, and research and innovation. If you have ever worked with nitrogen chemistry or specialty amphoteric surfactants, chances are you have handled something Frank has worked on. Leadership goes beyond the commercial chemical world, as he previously served as treasurer-elect, treasurer and chair for the Midwest chapter of the SCC and has been a member of the organization since 2003. Surfactant synthesis may have impassioned Frank in the kitchen, his other lab, where he enjoys home brewing and making bread.

Abstract:
Personal Care brands face pressures from their consumers, competitors, and the industry in the demand for products with ever-shrinking INCI’s, greener solutions, and sustainable efforts. All the while, micellar cleansing systems have expectations of flowability, appearance, and foam performance: sensory cues that deliver on the consumer experience, which have been shaped by petro-derived chemically synthesized surfactants. Ingredients must be functional, consumer friendly, and sustainable. How do brands fulfill the need for new products in a new paradigm?  They innovate. Taking beauty beyond conventional chemistries, we have recently found functional viability in maltodextrin laurate, a hydrophobically modified polysaccharide. This bio-derived food ingredient technology has crossed over into personal care; a polymer-turned-amphiphile has surfactant-like behavior in its ability to solubilize oil and partition into water.  This presentation will feature ingredient maltodextrin laurate, addressing how it advances in new green raw material space, measuring:

1. Sustainability and 12 Principles of Green Chemistry
2. Eco-Friendly Manufacturing: Survey of Energy Consumption and its Carbon Footprint; we will discuss how maltodextrin laurate compares to popular fermentation technologies (Sophorolipids/Rhamnolipids) with respect to commercial scale output and an overall energy consumption comparison between them.
3. Practical Consumer Applications, including salt-thickening synergies found with sulfate-free systems.

Tuesday, March 14th

Kama Bistro

 9 South La Grange Road, La Grange, IL 60525

Appetizer – Veggie Samosa, Lamb Meatballs, and Sweet Potato Chaat

Entree – Chicken Tikka, Saag Paneer, Chicken Byrani

Side – Aloo Gobi

Dessert – Gulab Jamun, Kulfi Vikram

Schedule:

4:00 pm – Board Meeting (Board Members Only)
5:30 pm – Cocktails & Networking
6:30 pm – Speaker Presentation
7:30 pm – Dinner