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Carbonated water, such as club soda or sparkling water, is defined in US law as a food of minimal nutritional value, even if minerals, vitamins, or artificial sweeteners have been added to it. [13] Carbonated water does not appear to have an effect on gastroesophageal reflux disease. [14]
This page was last edited on 29 December 2013, at 09:15 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A private-label-brand club soda as seen in Canada. Club soda is a form of carbonated water manufactured in North America, commonly used as a drink mixer. Sodium bicarbonate, potassium sulfate, potassium bicarbonate, potassium citrate, or sodium citrate is added to artificially replicate constituents commonly found in natural mineral waters [1] and offset the acidity of introducing carbon ...
In the European Union, bottled water may be called mineral water when it is bottled at the source and has undergone no or minimal treatment. [4] Permitted is the removal of iron , manganese , sulfur and arsenic through decantation , filtration or treatment with ozone -enriched air, insofar as this treatment does not alter the composition of the ...
His invention of carbonated water (later known as soda water, for the use of soda powders in its commercial manufacture) is the major and defining component of most soft drinks. [23] Priestley found that water treated in this manner had a pleasant taste, and he offered it to his friends as a refreshing drink.
A carbonated drink is a beverage that has dissolved carbon dioxide, most often to improve the taste and/or texture. Subcategories This category has the following 6 subcategories, out of 6 total.
The water has been known since the Bronze Age and famous as a natural soda water because of its high concentration of sodium bicarbonate, "soda". The Selters water also contains raised levels of calcium, chloride, magnesium, sulfate and potassium ions. The water is naturally carbonated, over 250 mg/L, but sold in both sparkling and still versions.
The term is also used as a verb, to describe carbonation: the process of raising the concentrations of carbonate and bicarbonate ions in water to produce carbonated water and other carbonated beverages – either by the addition of carbon dioxide gas under pressure or by dissolving carbonate or bicarbonate salts into the water.