Charles Getz and the Instant Cream Whip Machine | University of Illinois Archives
Charles A. Getz (Goetz) (B.S., M.S., Ph.D., 1932, 1934, 1938), graduate student in chemistry, uses the instant cream whip machine, which he developed during his time at the University. He found that milk infused with pressurized carbon dioxide began to foam. He experimented with this principle on cream and began using nitrous oxide because it did not alter the taste of the product like carbon dioxide. This led to the development of artificial whipped cream. His patented method was used by Prof. G. Frederick Smith to create Instantwhip Foods.
Found in RS: 39/2/20, Box FAC - 4, Folder FAC - 4 GE
See image # 0003966 for a related image