Instant Cream Whip Canisters and Cream | University of Illinois Archives
Three canisters of artificial whipped cream on display. The process to create the product was developed at the University by Charles Getz (Goetz) (B.S., M.S., Ph.D., 1932, 1934, 1938), a graduate student in chemistry, who 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. Prof. Getz's patented method of artificially whipping cream was used by Prof. G. Frederick Smith in the creation of Instantwhip Foods.
Found in RS: 39/2/20, Box FAC - 4, Folder FAC - 4 GE
See image # 0003967 for a related image