[Beowulf] Innovative liquid cooling

Lux, Jim (337C) james.p.lux at jpl.nasa.gov
Thu Mar 7 12:09:40 PST 2013

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.


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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