The primary purpose of Whipped Cream Chargers is to produce whipped cream for Cafes, restaurants and other culinary areas of trade. The basic process involves using a small amount of Nitrous Oxide (8g Charger) that is released under pressure into a dispenser containing cream. During this process the nitrous oxide is forced to dissolve into the fat contained within the cream (butterfat).
Nitrous Oxide is insoluble in water, yet dissolves readily in fat. Whilst held within a pressured canister the gas does not aerate the cream, instead the cream is released from under relatively high pressure to the atmospheric pressure – this causes the dissolved N2O to expand which then causes the fat molecules to coalesce and expand into pockets of gas.