I believe there is a systemic change occurring in the supply chain of food grade nitrous oxide.

Over the course of the past 6 months, I’ve noticed what I can only describe as a diluted product being introduced/consumer tested by major brands represented in my area. I wanted to give it plenty of time as to avoid making such a statement because of a bad/inconsistent batch but the issue has persisted both across batches and now separate brands.

After speaking with several reps at the major suppliers, the consensus seems to be that there is a shortage in bottling capacity due to massive international demand growth in areas like China. This requires capital investment to bolster existing capacity, along with new investment in refining facilities closer to demand centers.

I don’t need to explain the massive amount of time and costs associated with such an expansion, but it could take over a year or more to get new facilities and production lines up to speed.

I believe these companies recognize the significant demand that comes from grey market use of nitrous oxide, and as such have started to introduce blended gas into the ecosystem.

This action appears to have a fourfold benefit.

1. Ability to maintain/meet existing shipment levels despite the ramped up demand. Minimizing lost sales due to delivery backlog, which keep profits accelerating.

2. Introducing a “child-proof” intoxicant product that is less likely to cause newbies to phish out/hurt themselves and is also easier to consume recreationally alongside traditional intoxicants like cannabis and alcohol.

3. The relative inability for those consuming N2O recreationally to fight back against their dilution efforts, while also accepting an inferior product regardless because “if I want to catch a buzz, this is the new normal and I have no alternatives in the space”.

4. The gas mix they are introducing still performs adequately in the intended use case of whipping cream to a satisfactory level.

The vast majority of people will not double down and attempt to locate a tall boy tank of pure N2O from their local air gas. They will merely accept the slow dilutive efforts and consume MORE in proportion to obtain a similar “buzz”.

There are a plethora of commercial gas mixes including nitrous oxide, and all have their own applications and use cases. Food grade has always been, to my understanding, pure N2O with minimal filler gases like nitrogen or oxygen (albeit an acceptable yet less stringent bottling process compared to medical). Each component gas has an associated cost, and fillers are (typically) cheaper than the active ingredient we seek. Medical gas ideally has pure N20 with a significant proportion of oxygen as well (80/20) in a strictly clean bottle.

From what I have gathered both in my own experience as well as anecdotally, the industry appears to be moving towards a gas mix that has a lower level of nitrous oxide, and a higher amount of nitrogen & possibly other inert (atmospheric) gases. Although I have been unable to test specific nitrous oxide concentrations in a more scientific manner, I can say with some level of conviction that this will become the new normal in the environment of nitrous oxide.

Please let me know if you’ve experienced anything similar in your own travels, as I would love to discuss this topic in further detail with anyone who thinks this is spot on (or complete bullshit).