Soda

Carbonated water is natural mineral water or non-carbonated drinking water, enriched with carbon dioxide (CO2). Thanks to carbon, it is purified from microbes, and the process itself takes place through special equipment.

There are three types of carbonated water, depending on its level of saturation with carbon dioxide:

• low-carbonated - at a level of carbon dioxide from 0.2 to 0.3%;
• medium carbonated - at a level of carbon dioxide from 0.3 to 0.4%;
• highly carbonated - level of carbon dioxide over 0.4%.

Carbonated water is best consumed chilled.

Naturally carbonated water is rare in nature and due to its low carbon dioxide content, it degasses quickly, losing its properties.

The healing mineral water with mineralization over 10 g per liter is subject to obligatory enrichment with CO2. This allows to keep all the trace elements for a long time and the composition of the water practically does not change during storage. Such a liquid is drunk only after a doctor's appointment.

The carbon dioxide saturation apparatus was first constructed in 1770 by the Swede Thorburn Bergman. He managed to create a compressor that enriches the water with gas under high pressure. Subsequently, in the 19th century the device was perfected and its industrial analogue was created.

But because the production of carbonated water was expensive, baking soda began to be used to make the process cheaper. The first to use the method was Jakob Schwepe. He later became the owner of the world-famous brand Schweppes.

Modern carbonization can be done in two ways: mechanical and chemical.

Today, the world's largest producers of sweetened carbonated beverages are Dr. Pepper Snapple Group, PepsiCo Incorporated, The Coca-Cola Company, located in the USA.

The presence of carbon dioxide in beverages or water as a preservative shall be indicated on labels code E 290 .

Useful properties of carbonated water

Chilled carbonated water quenches thirst better than non-carbonated. The first is prescribed to people with low levels of stomach acid for additional secretion of gastric juice.

The most useful is naturally carbonated water. It has a balanced mineralization (1.57 g / l) and acidity pH 5.5-6.5. Such water maximally nourishes the cells of the whole organism due to the presence of neutral molecules that alkalize the blood plasma.

Sodium, contained in naturally carbonated water, activates enzymes, maintains acid-base balance in the body and muscle tone.

The calcium and magnesium in the composition of the fluid make bone and tooth tissues healthier, preventing the leaching of calcium in the muscles during exercise.

Carbonated mineral water improves the activity of the cardiovascular, nervous and lymphatic systems, increases hemoglobin, increases appetite and improves digestion.

Harmful properties of carbonated water

Consumption of carbonated water is not recommended for people with diseases of the gastrointestinal tract, as it increases the level of acidity in the stomach, irritates the mucous membranes, exacerbates inflammatory processes, also irritates the biliary system.

Excessive use of sweetened carbonated water can lead to obesity, the development of diabetes and impaired metabolism. Therefore, such water is not recommended for people prone to gaining weight, as well as children under 3 years of age.