The European Commission’s Scientific Committee on Food has found that residue levels of hydrocarbon propellants (such as butane, isobutane, and propane) in foods after spraying are typically below 0.1 mg/kg, a level considered negligible and not a health concern. However, some studies and experts have raised concerns about the lack of established maximum residue limits for these gases in food. While most of the propellant evaporates, trace amounts may remain and be ingested. The long-term effects of chronic, low-level exposure to these substances are not fully understood, and some health professionals recommend waiting a short period after spraying to allow more of the gas to dissipate before consuming the food. If inhaled or ingested in significant amounts, propellants like butane, isobutane, and propane can cause respiratory irritation and, in rare cases, neurological issues. These gases are not intended for consumption, and repeated or high-level exposure could pose health risks, although such exposures are unlikely with normal food use. Nitrous oxide, a common propellant in whipped cream, is also a potent greenhouse gas and contributes to environmental concerns, making its widespread use less environmentally friendly.