Why Hellmann’s Mayonnaise is Whipped at 3,000 RPM (The Science of the Cream) 🥚🤫🌪️ ​ Inside the Hellmann’s Giga-Factory: Engineering the World’s Most Famous Emulsion 🏭✨ ​ 10,000 Gallons of Mayo in 60 Minutes! Watch the Incredible High-Speed Factory Process! 🚀🥚 ​Welcome to Ultra Flux USA ⚙️ See how fascinating products are made, from massive factories to high-tech production lines 🌍 ​How do you mix oil and water without them ever separating? 🥚🧪 Today, RYAN007 is taking you behind the high
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14K views · 321 reactions | Today's national #WhippedCreamDay! Did you know that a chemistry graduate student at Illinois developed the process for whipped cream in a can in the early 1930s? We’ve imagined and reenacted one possible version of Getz’s experimental progression that changed the world but you can read the real story here: https://blogs.illinois.edu/view/1561/108019 | University of Illinois Urbana-Champaign | Facebook
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🧈 Science Saturday: One Thing Becomes Two! What’s one thing that turns into two when you mix it? Heavy whipping cream! After blending heavy whipping cream for about 12 minutes, we ended up with homemade butter and buttermilk. The science behind it is simple and fascinating: whipping breaks the fat membranes in the cream, causing the fat molecules to clump together into solid butter, while the leftover liquid becomes buttermilk. We’re making buttermilk pancakes and using Waletzko maple syrup and
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