Abstract: The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof.

Abstract: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.

Abstract: A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline lactitol, and crystalline isomalt and at least one member selected from the group consisting of a liquid sugar alcohol and a long chain sugar complex. The Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough. The cookie dough has a sucrose content of less than 0.5 grams per serving size. Methods of making the cookie dough are also provided.

Abstract: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.

Abstract: The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof.

Abstract: A fluid ejection device includes a fluid chamber, a fluid restriction communicated with the fluid chamber, and a fluid channel communicated with the fluid restriction. The fluid restriction has a fluid restriction parameter defined as (2*W+2*H)*L/(H*W), wherein W is a width of the fluid restriction, H is a height of the fluid restriction, and L is a length of the fluid restriction. As such, the fluid restriction parameter is in a range of 1.5 to 5.75.

Abstract: A fluid ejection device includes a fluid chamber, a fluid restriction communicated with the fluid chamber, and a fluid channel communicated with the fluid restriction, wherein a width of the fluid restriction is in a range of approximately 8 microns to approximately 16 microns, and a length of the fluid restriction is in a range of approximately 5 microns to approximately 20 microns.

Abstract: A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, -crystalline lactitol, and crystalline isomalt and at least one member selected from the group consisting of a liquid sugar alcohol and a long chain sugar complex. The Saccharide System has a Collective Solubility that is within about 20% of the solubility of sucrose in the dough. The cookie dough has a sucrose content of less than 0.5 grams per serving size. Methods of making the cookie dough are also provided.