[Beowulf] Innovative liquid cooling

[Lux, Jim (337C)]

Angel Delight is chemically different  than whipped dessert toppings(I am familiar with other products of Bird's in the familiar red yellow blue can , having English in-laws).  

According to Wikipedia, Bird's products are, generally, more of a cornstarch product that forms an interesting gel.  I haven't tried it, but if you fill a bowl with Bird's it should stiffen on impact (e.g. hitting it with a spatula), while Reddi-Whip and CoolWhip will disperse widely.   (an experiment for this weekend.. although I don't know if I can get Angel Delight.. the regular custard mix will have to do)

There are also fast mousse recipes using a mixture of some liquid and gelatin that is foamed and cooled.  One could probably do an interesting version with liquid (unset) Jello(r) and liquid nitrogen.

I leave it to others on the list to numerically model this very interesting non-Newtonian fluid.  It's a very complex behavior to model. 

Jim Lux


-----Original Message-----
From: beowulf-bounces at beowulf.org [mailto:beowulf-bounces at beowulf.org] On Behalf Of Hearns, John
Sent: Wednesday, March 06, 2013 8:48 AM
To: beowulf at beowulf.org
Subject: Re: [Beowulf] Innovative liquid cooling

>Cool-Whip is sold in a tub and is a foamed hydrogenated coconut and palm oil with corn syrup and some foam stabilizers like casein, xanthan gum and guar gum.  
> It can be frozen and thawed (unlike real cream).  Apparently, they 
>started adding a small amount of skim milk to it in 2010.  (From a 
>Kosher standpoint, CoolWhip was always >considered dairy because of the 
>sodium caseinate, which is made from milk)

The equivalent in the UK is Angel Delight. I was brought up on it.

http://en.wikipedia.org/wiki/Angel_Delight

The Wikipedia page has no figure for its thermal conductivity.
However it is available in several rather nice flavours, each appropriate for different sizes of cluster.

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