What You Need to Know
Nitrous oxide dissolves in the aqueous phase of the sauce at a solubility of ~0.1 g per 100 mL at 20 °C. When the pressure is released, the gas nucleates into microbubbles, forming a foam that is stabilized by interfacial tension reduction from emulsifiers such as lecithin. The process is physical, not chemical, preserving the sauce’s flavor profile.
The Science
Primary Reaction
Nitrous oxide dissolves in the sauce and, upon pressure release, forms a stable foam without reacting chemically with sauce constituents.