The cylinders are about 6.3 cm (2.5 inches) long and 1.8 cm (0.7 inches) wide, and are rounded at one end with a narrow tip at the other end. The chargers' walls are about 2 mm (about 1/16 inch) thick to withstand the great pressure of the gas contained within. Their interior volume is 10 cm3 (about 0.6 in³) and most brands contain 8 g of N2O under pressure. Used chargers are non-refillable, but 100% recyclable where steel recycling programs exist.
Nitrous oxide is used because it dissolves easily into the cream, and does not cause the cream to oxidize while it is in the can. Cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. The recipe for the cream to be whipped typically calls for heavy cream and sugar, along with any desired flavorings or colorings. In a sealed container, this cream is pressurized with nitrous oxide, which dissolves into the cream as per its lipophilicity.
When the cream dispenser's valve is opened, the cream solution is expelled by the high pressure inside. The change in pressure causes some of the dissolved gas to return to bubbles, effectively fluffing up the cream. Nitrous oxide is bacteriostatic (it inhibits bacteria growth), so a charged cream dispenser can be kept in the refrigerator for up to two weeks.
In Europe, where production and use of whip cream chargers originated, there are presently three factories involved in its production. Standard size for whipped cream chargers is 8-8.2 grams of nitrous oxide per cartridge
It is considered by professional chefs, family users and experts as the highest quality fresh cream distributor and charger ink box, which is a good reason for the brands chosen by the United States and Europe, especially Britain, Australia and New Zealand. Cost-effective! The brand cream charger is made of the best steel and must go through several strict cleaning procedures before charging nitrous oxide. This gas not only meets the "food grade" standard, but also reaches the world's highest Swiss medical standard after further purification.