What is nitrous oxide (N2O) and what is the difference between technical gas and food-grade gas?
Nitrous oxide can also be translated to N2O. But how is it created or rather, how is it made? Nitrous oxide can be made by heating ammonium nitrate. By going through this process and thus heating it, two different kinds of substances are released. These are namely ammonia gas and hydrogen nitrate. Due to water displacement, nitrous oxide is left over. In the end, there are two different types of nitrous oxide that remain, these are technical gas and food-grade nitrous oxide gas.
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When it comes to technical gas, this is mainly used in the industrial market. This type of nitrous oxide (N2O) is less pure. It is also called impure gas and therefore the price of this type is also cheaper. Gas has a purity level. The purity level of technical nitrous oxide is 98%. The reason this gas is impure is that no filter is applied here to make the nitrous oxide purer. What also differs is that this type of nitrous oxide (N2O) bottle does not have a residual pressure valve. This residual pressure valve can ensure and prevent rust, dirt, or other particles that should not be in the bottle from entering the bottle. What technical nitrous oxide (N2O) can be used for is, for example, as an oxidizer in a rocket engine. The advantage of this is that it is then non-toxic, also because nitrous oxide (N2O) is much easier to store and it is stable at room temperature. Technical nitrous oxide (N2O) is therefore also widely used in the aerospace industry.
Food-grade N2O is a nitrous oxide that, as you might guess, is used for the food industry and therefore has the right quality for this as well. This is because this form of nitrous oxide is purified and has a purity level of 99.7%.
Food-grade nitrous oxide (N2O) is used in whipped cream chargers, among other things. This gas can be sold in whipped cream chargers and inserted into the whipped cream siphon, or through the also well-known whipped cream cartridges. The nitrous oxide (N2O) can mix well with the fatty substances that are put into the whipped cream siphon to make a mousse, cream, or whipped cream. In addition to this benefit, the advantage of nitrous oxide (N2O) in the food industry is also that nitrous oxide has antibacterial properties. And because of this, the whipped cream remains good for up to 10 days in the refrigerator. Another advantage is that with the same amount of cream, combined with nitrous oxide (N2O), the total volume increases by four times as much. When you whip the cream up by hand it only increases the volume by twice as much. The nitrous oxide gas can also be referred to by its E-number: E942. This is because it is used as a substitute for Freon. Freon originally was used in refrigerators and spray cans, which is now no longer allowed because it can cause a hole in the ozone layer.