Anybody know why they use nitrous oxide as a propellant and not just compressed air?
Nitrous dissolves in the butterfat. When the pressure is released by dispensing the liquid cream, vanilla and sugar product, the trapped nitrous boils and fluffs up the ‘whipped’ cream.
Think of it as giving the mix the bends....
I'm guessing it would spoil too quickly with compressed air. N2O gives it shelf life.