Abstract: Semiconductor devices and methods of manufacture which utilize lids in order to constrain thermal expansion during annealing are presented. In some embodiments lids are placed and attached on encapsulant and, in some embodiments, over first semiconductor dies. As such, when heat is applied, and the encapsulant attempts to expand, the lid will work to constrain the expansion, reducing the amount of stress that would otherwise accumulate within the encapsulant.

Abstract: A hinge structure includes two hinge arms, two shaft gears, at least one first elastic piece, and at least one second elastic piece. Each hinge arm includes a central shaft. Each of the two shaft gears is connected to the central shaft, each shaft gear includes an extending portion, the groove is defined on the extending portion. Each first elastic piece includes two elastic arms, a first connecting portion, and two protrusions. The elastic arms are disposed on opposite sides of the first connecting portion, the elastic arms and the first connecting portion cooperatively form a first opening, the extending portion passes through the first opening, each protrusion is disposed on each elastic arm. Each second elastic piece is sleeved on the extending portion. The protrusions are configured to be accommodated in the groove. A terminal device is provided according to the present disclosure.

Abstract: A hinge structure is configured to be disposed between a first body and a second body. The hinge structure includes a first shaft assembly, at least two guiding members, a second shaft assembly, and two supporting plates. Each guiding member includes a first end and a second end, the first end is bent to form a sliding groove. The second shaft assembly is disposed in the sliding groove. The two supporting plates are connected to the first body and the second body, respectively, one end of each supporting plate is sleeved on the first shaft assembly, and another end of each supporting plate is fixed to the second end of, when the first body and the second body are closed to or opened with each other, the second shaft assembly is displaced relative to the guiding member. An electronic device is provided according to the present disclosure.

Abstract: The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

Abstract: The present disclosure is directed to a novel method of preparing fat-based confectionery products.

Abstract: Confectionery compositions which comprise Stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing Stevia leaves exhibits little to no bitterness and a sugar-like taste.

Abstract: A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.

Abstract: A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %.

Abstract: Chewing gums containing allulose and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and allulose, the allulose being part or all of the bulk sweetener in the gum. The allulose provides the gum with unique properties; the gum is low in calories and may be non-cariogenic. In other embodiments, the allulose is co-dried with other sweeteners or co-evaporated with other sweeteners or with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Abstract: A low calorie, low laxation confection such as chewy candy, hard candy, tableted candy, or gelled candy having acceptable texture, stability, clarity, and flavor delivery that contains a bulk sweetener comprising allulose (psicose). Allulose is combined with sugars, carbohydrates, or polyols to make consumer acceptable confections.

Abstract: A hand-held belt sander includes a head, an arm, a retaining unit, and a positioning unit. The head includes a mounting seat surrounding an axis. The arm has a sleeve segment mounted to the mounting seat. The retaining unit has an annular groove formed in the mounting seat, and multiple protrusions disposed on the sleeve segment and engaging the annular groove. The positioning unit includes multiple engaging grooves formed in the mounting seat, and an engaging member disposed on the sleeve segment. When the engaging member engages one of the engaging grooves, the arm is positioned relative to the head at an operating position. When the engaging member is disengaged from the one of the engaging grooves, the arm is rotatable about the axis relative to the head.

Abstract: The present disclosure is directed to chewing gum compositions having an improved sweetener release profile. More particularly, the present disclosure relates to chewing gum compositions comprising a combination of high potency sweeteners that includes at least one steviol glycoside and at least one high potency sweetener other than the steviol glycoside that does not demonstrate cross-adaptation with the steviol glycoside. When incorporated into chewing gum compositions, this combination of high potency sweeteners may be used to provide a consistent sweetness profile to the gum for extended periods of chewing.

Abstract: A data access device for a communication system includes: a write controller controlled by the host and outputting a write pointer; a read controller controlled by the write pointer and outputting a read pointer; a download timing controller comparing the write and read pointers to determine a timing of downloading data from the host, and including a pointer difference calculator and a comparator, the pointer difference calculator calculating a distance between the write and read pointers to obtain a pointer difference, the comparator outputting a download status indication according to the pointer difference and a first predetermined length to provide a basis for changing the write pointer; and a transmit buffer downloading data from the host according to the write pointer and transmitting data to the network interface according to the read pointer. A data access device for a network interface controller and a data access method are also disclosed.

Abstract: A method and device of the power saving for transmitting a signal is provided. The method comprises the steps of: transmitting a test signal with a first test amplitude from a local terminal, wherein the first test amplitude is selected from a plurality of preset amplitudes; acknowledging that the test signal with the first test amplitude has been received by a remote terminal if an acknowledgement signal is transmitted from the remote terminal for a response to the test signal; and transmitting a data signal having a data amplitude based on the first test amplitude. The device can transmit the data signal with a small data signal amplitude by the method to achieve the saving power.

Abstract: A low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.

Abstract: A chewing gum composition containing at least 25 wt. % water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt. % water-insoluble portion containing at least 10 wt. % chewing gum base filler and at least 10 wt. % chewing gum non-filler base composition. Such a combination of water-soluble and water-insoluble materials produces a healthy amount of fiber, while creating a chewing gum with an acceptable mass duration, elasticity, cohesion, flavor delivery, and sweetness delivery.

Abstract: A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %.

Abstract: A power managing method applied to a wireless network apparatus includes the steps of periodically detecting whether the wireless network apparatus is operated in a non-link status to determine whether to enter a first power-saving mode when the wireless network apparatus powered on; and determining the wireless network apparatus whether to enter a second power-saving mode according to an information of a beacon received by the wireless network apparatus when the wireless network apparatus is operated in a link status. When the wireless network apparatus is detected to be operated in the non-link status, control the wireless network apparatus to enter the first power-saving mode by a power mode controlling circuit. The first power-saving mode is an inactive power-saving mode, and the second power-saving mode is a linked power-saving mode.

Abstract: A method and device of the power saving for transmitting a signal is provided. The method comprises the steps of: transmitting a test signal with a first test amplitude from a local terminal, wherein the first test amplitude is selected from a plurality of preset amplitudes; acknowledging that the test signal with the first test amplitude has been received by a remote terminal if an acknowledgement signal is transmitted from the remote terminal for a response to the test signal; and transmitting a data signal having a data amplitude based on the first test amplitude. The device can transmit the data signal with a small data signal amplitude by the method to achieve the saving power.

Abstract: A confectionary product (such as a chewing gum or candy) contains an effective mouthwatering amount of erythritol in a form of granules including coarse granules or a combination of fine and coarse granules. Further a confectionary product incorporates an effective mouthwatering amount of erythritol contained in a filled bead or in combination with a food-grade acid.