Whipped Cream Chargers - History & Use
Nitrous Oxide and the use in making whipped cream
This website is dedicated to explaining the history and use of whipped cream chargers.
Here are some of the topics we'll discuss:
This website is dedicated to explaining the history and use of whipped cream chargers.
Here are some of the topics we'll discuss:
 | History and use of nitrous oxide in whipped cream | |
| History of Whipped Cream Chargers | |
| Overview various brands of Whipped cream chargers | |
History and use of nitrous oxide in making whipped cream
Whipped cream chargers, containing nitrous oxide, have been manufactured and used to
produce whipped cream since the mid 20th century. The use of nitrous oxide in the making of
whipped cream was discovered like many things, by accident.
A dairy man by the name of Martin Prucha was a well known bacteriologist in the early 1900’s.
Prucha was involved in the discovery of contaminants in dairy equipment and utensils, which
led to the wide use of chlorine as a cleaning agent to eliminate bacteria in the distribution of
milk and dairy products.
Before retiring in 1948, Prucha played a significant role in a very important discovery. G.F. Smith
was a Chemistry professor at the University Iowa. Smith had a student by the name of Goetz.
Goetz was studying the preservation of cream with chemicals under pressure, specifically
carbon dioxide. Goetz complained that every time he released the pressure from the can to take
a sample, the cream would whip. Prucha and Smith hit upon the idea of making whipped
cream from a can, but using nitrous oxide instead of carbon dioxide to minimize flavor
problems. Nitrous oxide is colorless, odorless and flavorless. Smith, Prucha and Goetz
obtained a U.S. patent for this idea. Deciding this idea had no commercial potential, they
released it back to the inventors. Smith later formed a company called Aerated Products
Corporation to market this invention, while Goetz went on to become head of chemistry at the
University of Iowa.
Aerated Products Corporation then funded a position at the university specifically to further
develop the aeration process. Harry Pyneson was hired in 1946 as assistant professor of dairy
manufactures to work on whipped cream applications. Pyneson was also involved with
Extension activities, teaching off-campus courses. Ironically, Pyneson left the university and
went to work as Director of Research for Redi-Whip, a competitor of Aerated Products. Redi-
Whip had developed a single-use container and a different type of nozzle. In contrast, Smith's
original concept was a refillable whipped cream dispenser that had to be returned, an
inconvenience in those days when "disposable" was a key marketing strategy for consumer
goods. [Perhaps Smith was ahead of his time as far as reducing packaging waste was
concerned!]. Redi-Whip eventually became the market leader in aerosol whipped cream.
Whipped cream chargers, containing nitrous oxide, have been manufactured and used to
produce whipped cream since the mid 20th century. The use of nitrous oxide in the making of
whipped cream was discovered like many things, by accident.
A dairy man by the name of Martin Prucha was a well known bacteriologist in the early 1900’s.
Prucha was involved in the discovery of contaminants in dairy equipment and utensils, which
led to the wide use of chlorine as a cleaning agent to eliminate bacteria in the distribution of
milk and dairy products.
Before retiring in 1948, Prucha played a significant role in a very important discovery. G.F. Smith
was a Chemistry professor at the University Iowa. Smith had a student by the name of Goetz.
Goetz was studying the preservation of cream with chemicals under pressure, specifically
carbon dioxide. Goetz complained that every time he released the pressure from the can to take
a sample, the cream would whip. Prucha and Smith hit upon the idea of making whipped
cream from a can, but using nitrous oxide instead of carbon dioxide to minimize flavor
problems. Nitrous oxide is colorless, odorless and flavorless. Smith, Prucha and Goetz
obtained a U.S. patent for this idea. Deciding this idea had no commercial potential, they
released it back to the inventors. Smith later formed a company called Aerated Products
Corporation to market this invention, while Goetz went on to become head of chemistry at the
University of Iowa.
Aerated Products Corporation then funded a position at the university specifically to further
develop the aeration process. Harry Pyneson was hired in 1946 as assistant professor of dairy
manufactures to work on whipped cream applications. Pyneson was also involved with
Extension activities, teaching off-campus courses. Ironically, Pyneson left the university and
went to work as Director of Research for Redi-Whip, a competitor of Aerated Products. Redi-
Whip had developed a single-use container and a different type of nozzle. In contrast, Smith's
original concept was a refillable whipped cream dispenser that had to be returned, an
inconvenience in those days when "disposable" was a key marketing strategy for consumer
goods. [Perhaps Smith was ahead of his time as far as reducing packaging waste was
concerned!]. Redi-Whip eventually became the market leader in aerosol whipped cream.
Use of whipped cream chargers gains popularity
Whipped cream chargers continue to gain popularity versus disposable cans in allowing
people to quickly make their own whipped cream in a re-usable whipped cream dispenser or
whipped cream maker. Whip cream chargers have certain advantages over their single use,
disposable counterparts. If the nitrous oxide is let out of the disposable can, the entire batch,
canister and contents must be discarded. On the other hand, if a re-usable whipped cream
dispenser loses its charge, simply insert another charger to re-pressurize the cream and you’re
ready to go!
Whipped cream dispensers allow you to add your own unique flavoring, coloring and refined
taste to your whipped cream. Add a little more powdered sugar for extra sweetness, some food
coloring for green whipped cream during St. Patrick’s Day. Finally, how’s about Vanilla,
Strawberry or Caramel flavored whipped cream? Just add a dash of your favorite extract or
flavored syrup and have some fun testing! Pre-made canisters also contain certain ingredients
like mono and diglycerides, artificial flavorings and carrageenan. What’s this you say? Just
make your own whip cream with Heavy whipping cream, sugar and a nitrous oxide whipped
cream charger.
Nitrous oxide whipped cream chargers were first made in Europe and are now made
throughout the world. The standard whipped cream charger measures about 2.5” in length and
less than an inch wide. These steel chargers are cylindrical in shape with one end narrower
than the rest of the body. Commonly known as screw-valve chargers, these chargers are
inserted into a metal or plastic charger holder and then screwed into place on the whipped
cream dispenser. A permanently fixed piercing pin punctures the thin tip of the charger,
releasing the nitrous oxide into the content of the whip cream canister. Although used chargers
are not refillable, they are 100% recyclable where certain recycling programs exist.
It is highly recommended that you stay with chargers made in Europe as cleanliness standards
tend to be better than other countries. Many chargers are now being made at cut rate prices in
China, but consumer beware! There is no agency testing the quality and cleanliness of these
chargers. You need only look at the recent rash of recalls on many other products made in
China. Remember the old saying, “you get what you pay for”? The same is true with whipped
cream chargers. Especially these days with the proliferation of cheap, self-regulated imports, it
is important to stay with name brand chargers like Whip-It! and ISI.
Beware of companies making unfounded claims like having 8.5 grams of nitrous oxide in their
chargers. Buy a box, look at where these come from and then think twice about putting them
into your whipped cream. You may also notice a black film or residue from toxic machining oils
remaining in the charger. This can be caused by a lack of strict, cleaning guidelines that are
practiced in European manufacturing facilities.
Whipped cream chargers continue to gain popularity versus disposable cans in allowing
people to quickly make their own whipped cream in a re-usable whipped cream dispenser or
whipped cream maker. Whip cream chargers have certain advantages over their single use,
disposable counterparts. If the nitrous oxide is let out of the disposable can, the entire batch,
canister and contents must be discarded. On the other hand, if a re-usable whipped cream
dispenser loses its charge, simply insert another charger to re-pressurize the cream and you’re
ready to go!
Whipped cream dispensers allow you to add your own unique flavoring, coloring and refined
taste to your whipped cream. Add a little more powdered sugar for extra sweetness, some food
coloring for green whipped cream during St. Patrick’s Day. Finally, how’s about Vanilla,
Strawberry or Caramel flavored whipped cream? Just add a dash of your favorite extract or
flavored syrup and have some fun testing! Pre-made canisters also contain certain ingredients
like mono and diglycerides, artificial flavorings and carrageenan. What’s this you say? Just
make your own whip cream with Heavy whipping cream, sugar and a nitrous oxide whipped
cream charger.
Nitrous oxide whipped cream chargers were first made in Europe and are now made
throughout the world. The standard whipped cream charger measures about 2.5” in length and
less than an inch wide. These steel chargers are cylindrical in shape with one end narrower
than the rest of the body. Commonly known as screw-valve chargers, these chargers are
inserted into a metal or plastic charger holder and then screwed into place on the whipped
cream dispenser. A permanently fixed piercing pin punctures the thin tip of the charger,
releasing the nitrous oxide into the content of the whip cream canister. Although used chargers
are not refillable, they are 100% recyclable where certain recycling programs exist.
It is highly recommended that you stay with chargers made in Europe as cleanliness standards
tend to be better than other countries. Many chargers are now being made at cut rate prices in
China, but consumer beware! There is no agency testing the quality and cleanliness of these
chargers. You need only look at the recent rash of recalls on many other products made in
China. Remember the old saying, “you get what you pay for”? The same is true with whipped
cream chargers. Especially these days with the proliferation of cheap, self-regulated imports, it
is important to stay with name brand chargers like Whip-It! and ISI.
Beware of companies making unfounded claims like having 8.5 grams of nitrous oxide in their
chargers. Buy a box, look at where these come from and then think twice about putting them
into your whipped cream. You may also notice a black film or residue from toxic machining oils
remaining in the charger. This can be caused by a lack of strict, cleaning guidelines that are
practiced in European manufacturing facilities.
Whipped Cream Chargers
Various Brands of Whipped Cream Chargers on the market
Whip-It!
ISI
Cafe Creme
Creme 24
EZ Whip
Gourmet
BestWhip
Mr. Creamy
Liss
PureWhip
Sweets
EasyWhippets
Whip-It!
ISI
Cafe Creme
Creme 24
EZ Whip
Gourmet
BestWhip
Mr. Creamy
Liss
PureWhip
Sweets
EasyWhippets
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