Instant whipped cream

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. 

Today, nitrous oxide is available in many dentists offices. Realizing that people like to get high on it, some dentists give nitrous oxide even for routine procedures such as cleaning teeth. A fair number of tanks of the gas regularly disappear from hospitals and medical supply houses to find their way into the homes of recreational users. Many more people obtain smaller cylinders of the gas from restaurant suppliers, who use it to pressurize instant whipped cream cans. Some people even buy cans of instant whipped cream and attempt to get the gas out of the cans without the cream. Balloons of nitrous oxide have been offered for sale at some rock concerts. 

One major use of nitrous oxide today is as the propellant in cans of instant whipped cream. 

One major use of nitrous oxide today is as the propellant in cans of instant whipped cream. The high solubility of N2O in the whipped cream mixture makes it an excellent candidate for pressurizing the cans of whipping 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. 

Rheologically speaking, solid is a term that needs to be used with caution. An albumen foam and whipped cream, under most circumstances, do not flow under their own weight and are therefore solid in a certain sense. Yet, upon disintegration, they leave behind a liquid. This is in contrast with puffed cereals and snacks, pieces of ffeeze-dried vegetables or chicken, and agglomerated, spray dried or instant coffee particles. These, if grormd, would leave a powder made of solid particles. But what about fresh bread, cakes, marshmallows and popcorn We will consider them solids despite the fact that their cell wall material is plasticized. 

Coffee Whitener, Whipped Cream Recombined Milk, Shortening Oil, Ice Cream Instant Food... 

Chem. Descrip. Sobitan esters of fatty acids Uses Emulsifier for whipping cream, margarine, instant dry yeast Rikemal S(V)-65F [Riken Vitamin]... 

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