E-numbers / Other additives / E942
also: N2O · dinitrogen monoxide
A colourless gas used to whip cream and pressurise aerosol canisters in food. It leaves no residue in the finished product.
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Cream (Milk) (94%), Sugar, Propellant Gases (Nitrous Oxide, Nitrogen), Emulsifier (Mono- and Diglycerides of Fatty Acids), Stabiliser (Carrageenan).
Nitrous oxide (N2O) is a colourless, odourless gas produced industrially by heating ammonium nitrate.
16
of the 43,325 UK supermarket foods we checked declare E942 in their ingredients
That is under 0.1%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
Nitrous oxide (N2O) is a colourless, odourless gas produced industrially by heating ammonium nitrate. In food it acts as a propellant and packaging gas. It is the same gas used in medical anaesthesia at higher concentrations, but in food applications it is present only transiently during product dispensing.
When dissolved under pressure in fat-rich liquid (such as double cream), nitrous oxide expands rapidly on release, creating stable foam by whipping air through the fat matrix. It also serves as an inert packaging gas to displace oxygen, slowing oxidation and spoilage without coming into direct chemical contact with the food.
Most commonly used in pressurised whipping cream canisters ("squirty cream") and professional cream chargers. Also used as a packaging gas in some chilled ready-to-eat products. On a label it appears as "nitrous oxide" or "E942" in the ingredients list.
The concern literature around nitrous oxide relates almost entirely to recreational inhalation, not to food consumption. At the tiny quantities released when dispensing whipped cream, the gas dissipates immediately and is not inhaled in meaningful amounts. Regulatory bodies evaluating it as a food additive have not identified a hazard at food-use levels. The two contexts involve entirely different exposure routes and doses.
Nitrous oxide is authorised as a food propellant under assimilated EU Regulation 1333/2008 Annex II for use in foods including whipped cream in pressurised containers and other food categories.
Nitrous oxide as a propellant gas has quantum satis (no specified maximum) status in many food categories, reflecting that residual levels after use are negligible and not considered to pose a dietary exposure concern.
Nitrous oxide inactivates vitamin B12 in the body, which at high or repeated inhalation doses can impair nerve function and cause subacute combined degeneration of the spinal cord. This effect is well-documented for recreational and medical inhalation exposure. It is not considered relevant to food additive use because the gas in cream chargers is not inhaled in the quantities needed to produce this effect during normal food preparation or consumption.
Repeated high-dose inhalation of nitrous oxide irreversibly oxidises vitamin B12 (cobalamin), blocking methionine synthase and potentially causing peripheral neuropathy or subacute combined degeneration of the spinal cord.
Case series in UK hospitals have reported neurological injury from habitual recreational nitrous oxide inhalation, distinct from the trace exposure occurring in food use.
People with known vitamin B12 deficiency or conditions impairing B12 metabolism (such as pernicious anaemia) are sometimes advised by clinicians to avoid repeated nitrous oxide anaesthesia; this caution does not extend to ordinary food products containing E942, where exposure is negligible. The gas is not an allergen and no statutory avoidance group applies to food use.
The genuine concern about nitrous oxide centres on recreational inhalation of the gas in large quantities, which has caused serious neurological harm in some young people and prompted the UK to classify it as a controlled substance in 2023. That concern does not carry over to whipped cream or food packaging: the amount of gas reaching the body during normal food consumption is far below any dose linked to harm. No food regulator has flagged a dietary exposure concern or set a numerical safe limit, precisely because exposure from food is considered negligible. The science on inhalation harm is real and well-evidenced; the science on food-use harm is essentially absent.
No. E942 as a food additive remains authorised in the UK under assimilated EU Regulation 1333/2008. What changed in 2023 is that the UK classified nitrous oxide as a Class C controlled drug under the Misuse of Drugs Act, targeting recreational inhalation. Food manufacturers can still lawfully use it as a propellant in products such as whipped cream.
High-dose inhalation of nitrous oxide inactivates vitamin B12 and has caused neurological injury in people who inhale it recreationally in large amounts. The trace quantity of gas released when you use a can of whipped cream is not considered enough to produce this effect, and no dietary exposure concern has been identified by food regulators.
Mainly pressurised whipped cream canisters ("squirty cream") and professional cream chargers used in food service and home baking. It may also appear as a packaging gas in some chilled products. Check the ingredients list for "nitrous oxide" or "E942".
Yes. Nitrous oxide is a synthetic inorganic gas with no animal-derived ingredients. The cream or other food it is used in may itself contain dairy or other animal products, but E942 as an additive is vegan.
Last reviewed: 20 June 2026
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