The principle is simple physics. The charger is threaded into the head of a specially designed dispenser. As you tighten the head, a pin inside pierces the charger's seal, releasing the compressed nitrogen gas into the main chamber.

Since nitrogen is not very soluble in water-based liquids (like cream) but is more soluble in fats and alcohols, it doesn't "whip" in the same way as nitrous oxide. Instead, it pressurizes the liquid and, when forced through a restricted outlet (like a cream whipper nozzle or a stout faucet), the rapid drop in pressure causes the gas to come out of solution in the form of millions of tiny bubbles. This process, called nucleation, is what creates the dense, creamy head and smooth texture characteristic of nitro-style beverages.

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