Abstract: Embodiments disclosed herein describe manifold microchannel heat sinks having a gridded microchannel assembly with free-form fin geometries for cooling heat-generating devices in the electronics modules. In an embodiment, a manifold microchannel heat sink includes a target surface and a gridded microchannel assembly comprising a plurality of microchannel cells. Each microchannel cell is surrounded by thermally-conductive sidewalls and includes a fluid inlet, a microchannel structure fluidly coupled to the fluid inlet and a fluid outlet. The microchannel structure extends from the target surface and defines a microchannel extending in a normal direction with respect to the target surface. The microchannel structure includes a base plate disposed on the target surface and a three-dimensional fin structure disposed on the base plate. The three-dimensional fin structure has a shape optimized for thermal performance and fluid performance.

Abstract: The present disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles and a sedimentation volume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95° C. water, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized, drum-dried starch having no more than 15 wt % solubles and a sedimentation volume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95° C. water.

Abstract: A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

Abstract: This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles, and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10.

Abstract: The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

Abstract: Methods for multi-component topology optimization for composite structures are disclosed. In one embodiment, a method of designing a structure by computer-implemented topology optimization includes establishing a plurality of design points within a design domain and establishing at least a first orientation field and a second orientation field. The method further includes assigning values for the one or more membership fields, the one or more density fields, the first orientation field and the second orientation field, and projecting the values onto a simulation model. The method includes achieving convergence of an objective function for a design variable by iteratively executing a topology optimization of the simulation model using the values. Each design point of the plurality of design points is a member of no component or a member of one of the first component and the second component.

Abstract: Methods for combinatorial choice in topology optimization are disclosed. In one embodiment, a method of performing combinatorial choice in a non-linear programming problem for designing a structure includes establishing, by one or more processors, a set of K variables, wherein the set of K variables defines an K-dimensional unit cube in a normal coordinate system. The K-dimensional unit cube includes a plurality of desired vertices representing a plurality of desired combinations that satisfy a constraint and a plurality of undesired vertices representing a plurality of undesired combinations that do not satisfy the constraint. The method further includes transforming the K-dimensional unit cube into a transformed shape in a transformed coordinate system using a shape function. Values of the set of K variables cannot have a combination represented by the plurality of undesired combinations.

Abstract: Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

Abstract: The present invention relates to the use of high levels of allulose in food and beverage products.

Abstract: A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

Abstract: A sweetener syrup containing glucose, a stabilizer selected from the group consisting of DP2 to DP10 saccharides, sugar alcohols, monosaccharides other than glucose and mixtures thereof, and flavor enhancer is resistant to crystallization and has viscosity and sweetness comparable to that of high fructose corn syrups and may be used as a substitute for high fructose corn syrups in foods and beverages.

Abstract: A composition includes Mogroside V and a Rebaudioside component in a weight ratio ?1:1 and ?6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.

Abstract: Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.

Abstract: A composition includes Mogroside V and a Rebaudioside component in a weight ratio ?1:1 and ?6:1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt % to 75 wt % of the Luo Han Guo extract and the composition includes from 0 to 13 wt % in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.