Ketchup, propellant

Liquid food can be filled into pressurized containers and, when needed, using a propellant, discharged in the form of a cream or paste (e.g. cream cheese, ketchup), a foam (whipping cream) or a mist (herb or spice extracts in oil liquid barbecue smoke). Propellants used are N2, N2O, and CO2. 

Due to its low solubility in water, fat and oil, N2 is used preferentially as a propellant when foam formation is not desired (ketchup). On the other hand, gases such as N2O and CO2 are preferred for foam formation (whipped cream) due to then-good solubility in water. 

This covers a wider range of fluids than that of the Bingham plastic and so there are numerous examples of these yield pseudoplastic materials quoted in texts, including mayonnaise, ketchup, some printing inks, molten chocolate, plastic explosives, blood, water-coal mixtures, foams, battery and rocket propellant pastes, and drilling muds. 

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See also in sourсe #XX -- [ ]

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