Charles Getz and the Instant Cream Whip Machine | University of Illinois Archives

Title:
Charles Getz and the Instant Cream Whip Machine
Date:
ca. 1932-35
Description:

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

Phys. Desc:
Tiff
ID:
0003967
Repository:
University of Illinois Archives
Found in:
Subjects:
Rights:
The holder of copyright for this image is unknown.  Please contact us if you would like to purchase a high-resolution copy of the image or if you can help us identify the copyright holder.


Page Generated in: 0.164 seconds (using 75 queries).
Using 10.44MB of memory. (Peak of 10.63MB.)

Powered by Archon Version 3.21
Copyright ©2011 The University of Illinois at Urbana-Champaign