Canned whipped cream

In canned whipping cream, the gas nitrous oxide is used as both a propellant and a whipping agent. Nitrous oxide under pressure dissolves in the fats in the cream, and comes out of solution (like fizzing carbon dioxide in a soda) when the pressure is released. The bubbles of nitrous oxide instantly whip the cream into foam. 

Nitrous oxide is relatively soluble in water, and it is used as a propellant gas in canned whipped cream. It is also used as an anesthetic (laughing gas). 

Nitrous oxide is quite soluble in water. At 0 °C, a volume of water dissolves 1.3 times its volume of N20 at 1 atm pressure. It is used as a propellant gas in canned whipped cream, and it has been used as an anesthetic (laughing gas). The melting point of N20 is -91 °C and the boiling point is -88 °C. 

N2O Nitrous oxide, dinitrogen monoxide INSN—OI Laughing gas colorless used as an anesthetic and a propellant or aerating agent in canned whipped cream... 

Perhaps the best known oxide of nitrogen is N20, commonly called nitrous oxide or laughing gas. Nitrous oxide is frequently used as an anesthetic, particularly in dentistry. It is also the propellant gas used in whipped cream containers N20 is nontoxic, virtually tasteless, and quite soluble in vegetable oils. The N20 molecule, like all those in Figure 21.6, can be represented as a resonance hybrid. 

Whipping cream is cream that contains at least 30 percent milk fat. Cream that has less than 30 percent fat will not whip. Heavy cream can contain up to 40 percent milk fat, and is sometimes used for whipping. 

Many gases dissolve in fats and make good propellants. However, most are flammable or toxic, or they react with the fats. Other possible propellants, such as the propane used in hairsprays or in Freon, also cause intoxication when they dissolve in the fats around nerve cells. These substances are not used, since their flammability, safety, cost, or taste makes them less desirable than nitrous oxide for spray cans of whipping cream. 

Nitrous oxide is nontoxic—it used as the propellant in whipped-cream spray cans—and so might seem to be an unlikely pollutant. However, as noted earlier, it may contribute significantly to greenhouse warming. Furthermore, on diffusing to the stratosphere, N20 becomes involved in the ozone cycle (reactions 8.2, 8.3, and 8.6) following its conversion to nitric oxide (NO) ... 

Strong heating can cause an explosion.) Known as "laughing gas" because small doses are mildly intoxicating, nitrous oxide is used as a dental anesthetic and as a propellant for dispensing whipped cream. 

N20 is used as an aerosol propellant in cans of whipped cream and some other food and beverage products. These products are also a source of N20 for some nitrous abusers. 

Instant whipped cream is based on the same foam-stabilizing principles but is packaged as a liquid (emulsion) and a gas under very high pressure in an aerosol can (see the footnote to Section 15.5). When the can s valve is released, the tremendous gas expansion through a fine orifice drives the formation of the foam topping. In non-dairy instant whipped topping products the cream is replaced by vegetable oil, water, and a number of emulsifiers, stabilizers, and preservative. 

Natural by Nature This company sells non-homogenized milk from grass-fed cows and pasteurizes it at lower temperatures to preserve flavor and nutrition. Natural by Nature also makes a fantastic whipped cream in a can. www. natural-by-nature. com... 

These curds are chic because they have strong, bold flavors that add dimension to each bite of cake. Made from local farm-fresh ingredients, such as red currants, Meyer lemons, and grapefruit, these curds have the consistency of a custard, and can be used between cake layers, on their own (as I prefer), or alternating with frosting. They can also be served as a dessert in a fancy goblet with fresh whipped cream and a slice of cake on the side. 

In the case of milk fat globules, partial coalescence can lead to the formation of irregularly-shaped granules (e.g., butter clumps), or the formation of a continuous network (e.g., whipped cream or ice cream). Walstra et al. (1999) reported that the following factors affect the rate of partial coalescence in milk ... 

Making a structure usually requires work (Figure Cl-4). For example you can make a foam by beating air into a liquid. If you stop working the structure tends to revert the air and liquid separate. So stmctures need to be stabilized. Whipped cream is strongly stabilized. 

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