Additionally since nitrous oxide is widely abused for recreational use, in what way is nitrous the preferred method for whipped cream instead of gasses like CO2 or O2.
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You can’t use oxygen with whipped cream because it would oxidize the cream and make it taste rancid. You also can’t use CO2 because CO2 is mixed with water(which is present in the cream) some of it turns into carboxylic acid. The carboxylic acid curdles the cream. So engineers had to find a third gas that is easily pressurized, non-reactive and relatively cheap. Nitrous oxide is the best option.
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