Abstract: Ladders, ladder components and related methods are provided including embodiments of a hinge that may be used in a combination ladder. In one embodiment, a hinge mechanism includes a first hinge assembly and a second hinge assembly. The first and second hinge assemblies are coupled together for relative rotation about a defined axis. An adjustment mechanism enables the two hinge assemblies to be selectively locked or unlocked to prohibit or permit relative rotation, respectively. In one embodiment, the adjustment mechanism includes a lock plate displaceable along a first axis and a retainer displaceable along a second axis. The retainer is configured to hold the lock plate in a disengaged state until a release structure displaces the retainer away from the lock plate. The release structure may be configured to be actuated and displace the retainer upon relative rotation of the hinge assemblies to (or through) a predetermined angular configuration.

Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

Abstract: A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent dextrin type solids; between about 0.25 and about 1.25 weight percent egg albumen; between about 0.08 and about 0.42 weight percent stabilizer; and between about 0.05 and about 0.45 weight percent emulsifier. An improved nonfat aerated dessert is obtained by coating the egg albumen with the emulsifier.

Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.

Abstract: A nonfat dairy dessert composition which may be aerated and frozen, containing milk solids nonfat, water, sweetener a starch hydrolysate, egg albumen stabilizer and emulsifier.