Sparkling water is a natural mineral or drinking water enriched with carbon dioxide (CO2), flavored, and sweetened to increase its shelf life. Due to the carbon, soda is clean from possible germs. The water content of carbon dioxide takes place in the special industrial equipment.
There are three types of sparkling water by saturation with carbon dioxide:
- light, when carbon dioxide levels are from 0.2 to 0.3%;
- medium – 0,3-0,4%;
- a highly – more than 0.4% of saturation.
Sparkling water is best chilled.
Naturally, carbonated water is quite rare due to the low carbon dioxide content it exhales quickly, losing its properties. The enrichment of carbon dioxide medicinal mineral water must be salinity more than 10 g per liter. This allows you to keep all trace elements for a long time, and the composition of the sparkling water remains practically unchanged during storage. Drinking such water is useful only as directed by your doctor.
The first machine to saturate the water with carbon dioxide was designed in 1770 by Swedish designer Taberna Bergman. He managed to create a compressor that, under a lot of pressure, enriched water with gas. Later in the 19th century, these machine designers improved and created their industrial counterparts.
But the production of carbonated water was quite expensive, and it was cheaper for aerating to use baking soda. A pioneer in using this method became Jacob Swab, who later became the owner of the internationally well-known brand Schweppes.
Two ways of the modern carbonation manufacturing process:
- by mechanical means as the result of hardware of carbonation in the siphons, aerators, the saturator under high pressure, saturating the water with gas from 5 to 10 g/l;
- chemically by adding to water the acids and baking soda or by fermentation (beer, cider).
To date, the world’s largest manufacturers of sugary sodas are Dr. Pepper Snapple Group, PepsiCo Incorporated The Coca-Cola Company located in the United States.
The presence in the beverage or sparkling water of carbon dioxide, as a preservative, you can find on the label with the code E290.
Sparkling water benefits
Chilled sparkling water quenches thirst better than still water. Carbonated water is harmful to people with a reduced acidity level in the stomach for further secretion of gastric juice.
The most useful sparkling water is water from natural sources that became sparkling in a natural way. It has a balanced salinity (1.57 g/l) and acidity pH 5.5-6.5. This water nourishes the body’s cells due to the presence of neutral molecules, alkalizing the blood plasma. In naturally carbonated water, the sodium activates enzymes and maintains acid-alkaline balance in the body and muscle tone. The presence of calcium and magnesium makes the bone and tooth tissue more strong, preventing calcium from leaching to the muscles during exercise.
Carbonated mineral water improves the functioning of cardiovascular, nervous, and lymphatic systems, increases hemoglobin, increases the appetite and improves digestion.
Also, carbonated beverages containing extracts of medicinal herbs are useful.
So Baikal and Tarkhun have a tonic effect on the body. Tarragon, a part of their composition, increases appetite, improves digestion, and has antispasmodic action.
The harm of soda water and contraindications
Drinking soda or sparkling water is not recommended for people with gastrointestinal diseases because it increases stomach acidity, irritates mucous membranes, exacerbates inflammatory processes, and provides an irritating effect on the biliary system.
Excess consumption of sugary sodas can lead to obesity, the development of diabetes, and metabolic disorders in the body. Therefore it is not recommended to drink water for people who tend to be overweight and children up to 3 years.