Image 1 of Instant Cream Whip Canisters and Cream
“Instantwhip” 1930 was invented at the University of
Illinois Champaign Urban during the depression, by graduate student in the
Chemistry Charles Getz a student of Professor George Frederick Smith. Charles
Getz found that milk would foam if CO2 was forced into it and the pressure
released. This led to the realization of compressing whip cream into container
under pressure.
Image 2 Instantwhip
Getz found that the CO2 altered the taste of the whip cream
after numerous experiments he discovered that nitrous oxide was the solution to
the problem, because it did not change the taste of the whip cream like carbon
dioxide. This led to the evolution of instant whip cream in a can. Professor G.
Frederick Smith then used his patented method to create Instantwhip Foods.
Work Cited
The Department of Chemistry at the University of Illinois.
(n.d.). Retrieved November 17, 2014, from http://www.chemistry.illinois.edu/about/illini_chemists/smith.html
Instant Cream Whip Canisters and Cream. (n.d.). Retrieved
November 17, 2014, from http://archives.library.illinois.edu/archon/?p=digitallibrary/digitalcontent&id=4129
(Image 1)
WHIPPED CREAM? (2013, December 19). Retrieved November 17,
2014, from http://illinois.edu/blog/view/1561/108019
Charles Getz and the Instant Cream Whip Machine. (n.d.).
Retrieved November 17, 2014, from http://archives.library.illinois.edu/archon/?p=digitallibrary/digitalcontent&id=4128
(Image 2)
