What You Need to Know
When N₂O dissolves in a liquid at sub‑zero temperatures and 2–3 bar pressure, it forms a supersaturated solution. Upon pressure release, the gas expands, nucleating microbubbles that are stabilized by surfactants such as lecithin or xanthan gum. The resulting foam has a fine bubble size distribution (10–30 µm) that delivers a smooth, mousse‑like mouthfeel.
The Science
Primary Reaction
Dissolution of N₂O in liquid followed by rapid expansion upon pressure release forming microbubbles