Nitrous oxide (N2O) is a versatile gas with many practical applications in the fields of medicine, industry, and food. In the food industry, nitrous oxide, as a commonly used foaming agent and sealant, is widely used in the production of coffee, milk tea, and cakes. In many international coffee shops and cake shops, N2O is used in the cream charger. What changes will N2O bring to cream?

One of the characteristics of nitrous oxide is its ability to inflate cream. When the pressurized gas combines with the cream in the distributor, it promotes the formation and stability of small bubbles in the entire mixture. This process gives the cream a lightweight, breathable, and fluffy texture.

In addition to having ventilation characteristics, nitrous oxide can also serve as a stabilizer for whipping cream. It helps to maintain the structure and stability of face cream by preventing bubbles from bursting. By forming a protective layer around the bubbles, it can prevent bubble fusion and ensure that the whipped cream maintains its fluffy shape for a long period of time.

Besides, the impact of nitrous oxide is not limited to texture and stability, it can even affect the taste of whipped cream. When N2O dissolves into cream, it gently acidifies the mixture, giving it a subtle taste and enhancing the overall flavor. This acidity balance the inherent sweetness of cream, bringing a harmonious and comprehensive taste that pleases the palate.