Looking for Information on History of Whipped Cream.

Hi, I am looking for information on the history of whipped cream (in a
can).
I read that the idea of putting CO2 and/or N2O into liquid cream was
patented by Charles Goetz (a chemist at University of Illinois and
then at Iowa State) and at the same time by Aaron Lapin, who marketed
the product with the name "reddi whip".

Has anyone more information on the history of the discoveries and the
patent battle that followed?

I only found this link on the web

[Only registered users see links. ]

Thanks Dario

On 13 Nov 2003 05:15:17 -0800, [Only registered users see links. ] (Stokastik) wrote:


CO2 is not used. If you try you get sour cream. Hence the move to N2O.
[Only registered users see links. ]

Your reference above is reasonable accurate as far as it goes. A lot
of details are missing.

You may have hit the jackpot here. Charlie Goetz was a graduate
student at the U of I. Professor G. Frederick Smith was his research
director. After Charlie graduated with a Ph. D. he went to Iowa State
(Ames).

I was GFs penultimate Ph. D. student and know the history of Reddi
Whip in some detail. The "Professor" always referred to the others as
"Jip Whips".

I don't have the time today to go into detail as it is a long story
most of which would discuss GF. In my opinion one of the outstanding
American chemists and entrepreneurs.

On 13 Nov 2003 05:15:17 -0800, [Only registered users see links. ] (Stokastik) wrote:


My other name for him is 'god'. Cool-Whip is the devil.

Bill Penrose

> [Only registered users see links. ]

When you have time, I would really appreciate if you could tell the whole story.

thanks Dario

"William Penrose" <[Only registered users see links. ]> wrote in message
news:[Only registered users see links. ]...

I was a grad student at Iowa State when Goetz became Chem. Dept. Chair. The
students quickly named him "Whipped Cream Charlie", but not to his face.

The article is in error when it says, "Goetz went on to become head of
chemistry at the University of Iowa."

"Stokastik" <[Only registered users see links. ]> wrote in message
news:a8c1efc0.0311130515.4f3d6bf4@posting.google.c om...

Read the patents on whipped cream in a can. They should list the "prior
art". You can search the patent files at [Only registered users see links. ].

"Marvin Margoshes" <[Only registered users see links. ]> wrote in message news:<[Only registered users see links. ]>...


Thanks. But it seems that before 1976 you need to know the patent
number in order to view it. I could not find it with the search
engine.

Dario

[Only registered users see links. ] (Don Wilkins) wrote in message news:<[Only registered users see links. ]>. ..

Also, why didn't they use Nitrogen ? Why N2O is better?

Dario

Butyl Nitrate is the propellent.N2O was abandoned a long time ago.Last
time i remember N2O was in 1997.
Butyl Nitrate has a medicinal value on the market as a vasodilator
while NO2 doesn't.It is to short acting to have an OTC medical value


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[Only registered users see links. ]lid (Acid Test) wrote in message news:<[Only registered users see links. ]>...

This is terrible information, as in many of your other
less-than-accurate posts. N2O IS still used and I assume you meant
butyl nitrite not nitrate. Nevertheless, either of these organics
have far too strong of a physiological effect for food use. In additon
N2O is a gas, i.e., a propellant for the cream. How do you suppose a
liquid would act as a propellant?
You seem to be either young and uninformed in chemistry or not quite
sane. Which is it?