Abstract: A method, including: identifying static application features of an application; identifying resource access features of the application; labeling a translation lookaside buffer (TLB) miss threshold of a runtime feature of the application; determining utilization of larger pages during the runtime based on the TLB miss threshold; and setting the TLB miss threshold based on the determined utilization of the larger pages.

Abstract: A method for preparing a sorbate powder comprising dissolving sorbate salt in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrup.

Abstract: Embodiments of the present disclosure relate to a method, system, and computer program product for dynamic update of a computer program in memory. According to the method, one or more processors obtain incremental information, the incremental information specifying an incremental update to at least one section of at least one target function in a computer program. One or more processors identify, based on the incremental information, the at least one target function to be updated from the computer program. One or more processors generate at least one updated copy of the at least one target function by updating the at least one section of the at least one target function based on the incremental information. One or more processors update the computer program based on the at least one updated copy of the at least one target function while the computer program is running.

Abstract: This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Abstract: This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.

Abstract: This disclosure provides aqueous steviol glycoside compositions as well as syrups and beverages comprising these compositions. In certain embodiments, the aqueous steviol glycoside composition comprises water and a sweetening composition, wherein the sweetening composition is solubilized in the water and comprises a stevioside composition and rebaudioside D.

Abstract: A method for preparing a sorbate powder comprising dissolving sorbate salt in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrup.

Abstract: A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups 1.

Abstract: Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4.

Abstract: An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

Abstract: A clear Reb D solution is prepared by adding Reb D powder to water and heating to completely dissolve the Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol, wherein the temperature of the clear Reb D solution is above 70° C. Ideally, the clear Reb D solution is mixed with a solubilizing enhancer, wherein the temperature of the enhanced Reb D solution is maintained above 70° C., and wherein the solubilizing enhancer is a hydroxyl-containing sweetener. A stabilizer is then added to the Reb D solution to produce a stabilized Reb D solution; wherein the stabilizer comprises a thickener or anti-agglomeration agent. The stabilized Reb D solution is spray dried to form a powder. The solubility of Rebaudioside D is enhanced in water-based fluids, in particular in beverage concentrates and syrups 1.

Abstract: An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

Abstract: Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed.

Abstract: Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed.

Abstract: Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance.

Abstract: Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Abstract: Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Abstract: A new process to make high solids polymer backbone with low molecular weight and narrow molecular weight distribution has been developed by a continuous polymerization processes under refluxing conditions. In this process, a mixture of acrylamide monomer, chain transfer agent and initiator is simultaneously and continuously added to the heel of aqueous solution under refluxing conditions.

Abstract: The present invention is directed to a process for preparing a capsule product through the increase in the polymerization cure temperature and cure time during the capsule-making process. The microcapsule products prepared according the process of the present invention exhibit enhanced retention of active materials in consumer products which promote instability.