Abstract: A method includes receiving login with a first identity. The first identity is associated with a first set of privileges. The reception of login with the first identity enables a first presentation of content associated with a first user account. The content is displayed on a page that has a visual indicator identifying the first user account. The method further includes receiving an interactive input in a location associated with the visual indicator. The received interaction input causes an identity selection menu to be generated on the page. When selection of a second identity other than the first identity is received, the method includes enabling a second set of privileges associated with the second identity. The reception of selection with the second identity enables a second presentation of content associated with a second user account.

Abstract: Techniques for customizing search may include the following operations: outputting, to a computing device of a user, a Web page that enables selection of signals that are usable to generate search results; during a search session, receiving, through the Web page, a query and a selection corresponding to one or more of the signals, where the selection differs from a default set of search signals used by the search system for searching; obtaining, for output to the computing device, search results that are based on the query and the selection; and following the search session, configuring the search system to use the default set of search signals for searching.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized emulsifiers which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier is dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.

Abstract: An edible confection topping normally in liquid form which immediately hardens to form a brittle edible shell when applied to a frozen dessert (e.g., ice cream). The composition includes a normally liquid oil content and crystallized .[.emulsifiers.]. .Iadd.material .Iaddend.which seed rapid crystallization and hardening of the oil when the temperature of the product is lowered by contact with the frozen dessert. Also a method of manufacture in which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids and milk solids. Cocoa or other flavoring materials are added along with coloring materials.