WHIPPED CREAM.

Auckland Star, Volume LXVI, Issue 164, 13 July 1935, Page 9 (Supplement)

WHIPPED CREAM.

WHY DOES IT FROTH ? EXPERIMENTS WITH GAS. Why is liquid cream converted into a froth by whipping? Because the whipping mixes air bubbles with the cream. Reasoning thus, Dr. C. A. Gotz, of the University of Illinois, decided he would do away with hand-whipping entirely and also the failures to produce a creamy froth. Contemplating the familiar seltzer siphon, it flashed upon him that he had but to adapt it to his purpose. It contains a gas under pressure. Push down a lever and the gas forces out the water. Moreover, the water is full of gas bubbles. It needed much experimenting to carry out the idea. Air, oxygen, nitrogen—none of the common gases would do. They all left a taste or they had an odour. So Gotz hit on nitrous oxide —dentists' laughing gas. That meets all requirements. Next he invented a non-breakable siphon which could be fitted with a suitable dispensing nozzle and a gas-pressure releasing button. Gotz loads his pint siphon with half a pint of cream and connects it with a tank of nitrous oxide. While the gas is hissing into the cream he shakes the siphon for about 20 seconds. _ About one-twelfth of an ounce of gas is taken up by the cream and another twelfth fills the empty top space of the siphon under pressure. The cream is still liquid. Fit the dispensing nozzle and press the button and out comes the, fluffiest of cream —full of gas bubbles. In fact, it is fluffier than any cream whipped by hand because its volume has been trebled —something that no housewife can emulate under the best conditions. What is more, either a thimbleful or a whole pint of whipped cream squirts out of the siphon, so nicely is the flow controlled by the mere pressure of a finger. When the siphon is empty, Gotz plans to exchange it for a full one—just like a seltzer siphon.