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INDEX

Introduction 3

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Chapter 1- What is sparkling water

Chapter 2- Benefits of sparkling water

Chapter 3- Best Sparkling Water Brands

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Introduction

Carbonated water (also known as club soda, soda water, sparkling water, seltzer water, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives, such as sodium chloride, sodium bicarbonate or similar, but seltzer water is almost always composed of water and carbon dioxide with no other additives. This book talks about carbonated water and how we make it. it also discuss the benefits of using sparkling water and at the end we attached the top brands of sparkling water worldwide.

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Chapter 1- What is sparkling water

Carbonated water (also known as club soda, soda water, sparkling water, seltzer water, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives, such as sodium chloride, sodium bicarbonate or similar, but seltzer water is almost always composed of water and carbon dioxide with no other ad-ditives. This process, known as carbonation, is a process that causes the water to become effervescent. Most carbonated water is sold in ready to drink bottles as carbonated bev-erages such as soft drinks. However, it is rather easy to prepare at home with soda makers.

Carbonation

Whether homemade or store-bought, soda water may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, or disodium phosphate, de-pending on the bottler. These additives are often included to emulate the slightly salty taste soda water developed years ago from first using them as preservatives. Naturally occurring processes also produce effervescent mineral water similar to carbonated water in artesian wells, such as in Mihalkovo in the Bulgarian Rhodope Mountains, in Medžitlija in Macedonia, or most notably in Selters in the German Taunus mountains.

Health effects

By itself, carbonated water appears to have little impact on health. While carbonated wa-ter is somewhat acidic, this acidity is quickly neutralized by saliva.

Carbonated water may increase irritable bowel syndrome symptoms of bloating and gas due to the release of carbon dioxide in the digestive tract. It does not appear to have an effect on gastro-oesophageal reflux disease. There is tentative evidence that carbonated water may help with constipation among people who have had a stroke. Some carbonat-ed waters have added sodium, so they may be an issue for those on low-sodium diets.

Typical carbonated soft drinks such as colas do have health risks. Carbonated colas have a correlation with slightly decreased bone density in older women. Soft drinks are about 100 times more erosive to teeth than plain carbonated water.

Chemistry and physics

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Carbonation vs. temperature: Bonds between gaseous carbon dioxide and liquid water are more easily broken at high temperatures. As a result, seltzer at lower temperatures (far right) hold more carbonation than seltzer at higher temperatures (far left).

Carbon dioxide gas dissolved in water at a low concentration (0.2–1.0%) creates car-bonic acid (H2CO3) according to the following reaction:

H2O(l) + CO2(g) = H2CO3(aq)

The acid gives carbonated water a slightly tart flavor. The pH level between 3 and 4 is ap-proximately in between apple juice and orange juice in acidity, but much less acidic than the acid in the stomach. The human body robustly maintains pH equilibrium via acid–base homeostasis and will not be affected by consumption of plain carbonated water. If an alkaline salt, such as sodium bicarbonate, potassium bicarbonate, or potassium citrate is added to the water, its acidity is reduced.

The amount of a gas like carbon dioxide that can be dissolved in water is described by Henry’s Law. Water is chilled, optimally to just above freezing, in order to permit the max-imum amount of carbon dioxide to dissolve in it. Higher gas pressure and lower temper-ature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when a container of carbonated water is opened), carbon dioxide escapes from the solution, in the form of bubbles. This is known as effervescence.

History

Many alcoholic drinks, such as beer, wine and champagne, were carbonated through the fermentation process for centuries. In 1662 Christopher Merret was creating ‘sparkling wine’. In 1750 the Frenchman Gabriel François Venel produced artificial carbonated water for the first time. It is thought that William Brownrigg and Henry Cavendish also infused water with carbon dioxide around this time.

In 1767, Joseph Priestley discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England. The air blanketing the fermenting beer—called ‘fixed air’—was known to kill mice suspended in it. Priestley found water thus treated had a pleasant taste, and he offered it to friends as a cool, refreshing drink. In 1772, Priestley published a paper titled Impregnating Water with Fixed Air in which he describes dripping “oil of vitriol” (sulfuric acid) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water. Priestley referred to his invention of soda water as being his “happiest” discovery.

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In the late eighteenth century, J. J. Schweppe (1740–1821) developed a process to manu-facture carbonated mineral water, based on the process discovered by Priestley, founding the Schweppes Company in Geneva in 1783. In 1792 he moved to London to develop the business there. In 1799 Augustine Thwaites founded Thwaites’ Soda Water in Dublin. A London Globe article claims that this company was the first to patent and sell “Soda Wa-ter” under that name.

Modern carbonated water is made by passing pressurized carbon dioxide through water. The pressure increases the solubility and allows more carbon dioxide to dissolve than would be possible under standard atmospheric pressure. When the bottle is opened, the pressure is released, allowing the gas to come out of the solution, forming the character-istic bubbles.

Naturally carbonated water, Selters, has been commercially bottled and shipped from this town since the 18th century or earlier. Generally, seltzer water has no added sodium salts, while club soda still retains some of the sodium salts that once were used. The term “Selt-zer water” is virtually unknown in Britain and most Commonwealth countries, although Australians of a certain age remember Selza Saline powder in metal tins with lids which had to be opened for each use with the back of a spoon, sold during the 1950s.

In many parts of the US, soda has come to mean any type of sweetened, carbonated soft drink.

In the United Kingdom and Canada today, drink mixers sold as soda water or club soda contain bicarbonate of soda, which gives them a specific flavour and differentiates them from carbonated water. It is popularly used for drinks such as whisky and soda and Cam-pari soda.

In the United States, carbonated water was known as soda water until World War II, due to the sodium salts it contained. These were added as flavoring and acidity regulators with the intent of mimicking the taste of natural mineral water. Dur-ing the Great Depression, it was sometimes called “two cents plain”, a reference to its being the cheapest drink at soda foun-tains (i.e. without the addition of three cents-worth of flavored syrup).In the 1950s, terms such as sparkling water and seltzer water gained favor. The term seltzer water is a genericized trademark that derives from the German town Selters, which is renowned for its mineral springs.

Etymology

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Home soda siphons can carbonate flat water through the use of a small disposable steel bulb containing carbon dioxide. The bulb is pressed into the valve assembly at the top of the siphon, the gas injected, then the bulb withdrawn. Soda water made in this way tends not to be as carbonated as commercial soda water because water from the refrigerator is not chilled as much as possible, and the pressure of carbon dioxide is limited to that avail-able from the cartridge rather than the high-pressure pumps in a commercial carbonation plant.

Carbonated water changed the way people drank. Instead of drinking liquor straight/neat (without a mixer), soda water and carbonated soft drinks helped dilute alcohol, and made having a drink more socially acceptable. Whisky and sodas can be seen in many British TV series and films from the 1960s and earlier and the soda siphon is ubiquitous in many movies made before 1970. Only a small amount of soda water is added; a ‘splash’, and ‘Scotch and a splash’ was a common bar order. Whisky and soda was commonly drunk without ice in the UK.

Social drinking changed with the counter-culture movement of the 1970s and the ar-rival of new bottled and canned beverages in the 1980s, and soda water has declined in popularity. Soda siphons are still bought by the more traditional bar trade and are available at the bar in many upmarket establishments, but in the UK there are now only two wholesalers of soda-water in traditional glass siphons, and an estimated market of around 120,000 siphons per year (2009). Worldwide, preferences are for beverages in recyclable plastic containers.

Home soda siphons and soda water are enjoying a renaissance in the 21st century as retro items become fashionable. Contemporary soda siphons are commonly made of alumi-num, although glass and stainless steel siphons are available. The valve-heads of today are made of plastic, with metal valves, and replaceable o-ring seals. Older siphons are in demand on on-line auction sites. Carbonated water, without the acidity regulating addi-tion of soda, is currently seen as fashionable although home production (see above) is mainly eschewed in favor of commercial products.

ProductsThe soda siphon, or seltzer bottle — a glass or metal pressure vessel with a release valve and spout for dispensing pressurized soda wa-ter — was a common sight in bars and in early- to mid-20th century homes where it became a symbol of middle-class affluence.

The gas pressure in a siphon drives soda water up through a tube in-side the siphon when a valve lever at the top is depressed. Commer-cial soda siphons came pre-charged with water and gas, and were returned to the retailer for exchange when empty. A deposit scheme ensured they were not otherwise thrown away.

Social popularity, decline, and renaissance

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The gasogene (or gazogene, or seltzogene) is a late Victori-an device for producing carbonated water. It consists of two linked glass globes: the lower contained water or other drink to be made sparkling, the upper a mixture of tartaric acid and sodium bicarbonate that reacts to produce carbon dioxide. The produced gas pushes the liquid in the lower container up a tube and out of the device. The globes are surrounded by a wicker or wire protective mesh, as they have a tendency to explode.

In 1872, British soft drink maker Hiram Codd of Camberwell, London, designed and patented the Codd-neck bottle, designed specifically for carbonated drinks. The Codd-neck bottle encloses a marble and a rub-ber washer/gasket in the neck. The bottles were filled upside down, and pressure of the gas in the bottle forced the marble against the washer, sealing in the carbonation. The bottle was pinched into a special shape to provide a chamber into which the marble was pushed to open the bottle. This prevented the marble from blocking the neck as the drink was poured.

Soon after its introduction, the bottle became extremely popular with the soft drink and brewing industries mainly in Europe, Asia and Australasia, though some alcohol drinkers disdained the use of the bottle. One etymology of the term codswallop originates from beer sold in Codd bottles, though this is generally dismissed as a folk etymology

The bottles were regularly produced for many decades, but gradually declined in usage. Since children smashed the bottles to retrieve the marbles, they are relatively rare and have become collector items, particularly in the UK. They could be found at retail shops and restaurants in many parts of the world until recently. Due to the risk of explosion and injuries from fragmented glass pieces, use of this type of bottle is no longer encouraged in most countries. The Codd-neck design is still used for the Japanese soft drink Ramune and in the Indian drink called Banta.

Gasogene

Codd-neck bottles

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A typical all-in-one soda maker for home use found in super-markets. A refillable carbon dioxide canister and a high pres-sure bottle are often included. Soda makers or soda carbon-ators are appliances that carbonate water with multiple-use carbon dioxide canisters. Soda makers may reach a higher level of carbonation than home soda siphons. A variety of systems are produced by manufacturers and hobbyists. The commercial units may be sold with concentrated syrup for making flavored soft drinks.

One major producer of soda carbonators is SodaStream. Their products were popular during the 1970s and 1980s in the Unit-ed Kingdom, and are associated with nostalgia for that period and have experienced a comeback since.

Commercial

The process of dissolving carbon dioxide in water is called carbonation. Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F) or below, optional-ly adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurizing the water with carbon dioxide. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to pressurize the siphon to approx-imately 120 pounds per square inch (830 kPa), some 30 to 40 psi (210–280 kPa) higher than is present in fermenting champagne bottles.

In many modern restaurants and drinking establishments, soda water is manufactured on-site using devices known as carbonators. Carbonators use mechanical pumps to pump water into a pressurized chamber where it is combined with CO

2 from pressurized tanks at approximately 100 psi (690 kPa). The pressurized, carbonat-ed water then flows to taps or to mixing heads where it is mixed with flavorings as it is dispensed.

Combined usage

Plain carbonated water is often consumed as an alternative to soft drinks. However, a soft drink is a beverage that typically contains carbonated water, a sweetener and a flavoring. Flavored carbonated water is also commercially available like cola. Carbonated water is often consumed mixed with fruit juice. It differs from sodas in that it contains flavors (usually sour fruit flavors such as lemon, lime, cherry, orange, or raspberry) and usually a sweetener. Many people cut up fresh fruit and put in their carbonated water.

Soda makers

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Alcoholic beverages

Carbonated water is a diluent mixed with alcoholic beverages where it is used to top-off the drink and provide a degree of ‘fizz’.

Adding soda water to ‘short’ drinks such as spirits dilutes them and makes them ‘long’ not to be confused with long drinks such as those made with vermouth. Carbonated water also works well in short drinks made with whiskey, brandy, and Campari. Soda water may be used to dilute drinks based on cordials such as orange squash. Soda water is a neces-sary ingredient in many cocktails, such as whisky and soda or Campari and soda.

Cooking

Carbonated water is increasingly popular in cooking to provide a lighter texture to doughs and batters as compared to regular water. Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign, says the effervescent bubbles when mixed with dough provide the light texture. Pockets of carbon dioxide gas are introduced into the dough and further expand when cooking.

Stain remover

The popular belief that club soda is a good remover of clothing stains, particularly those of red wine, is based on hearsay and anecdotal evidence. There is no underlying chemical reason why club soda would be superior to plain water in stain removal.

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Chapter 2- Benefits of sparkling waterIf you’re trying to drink more water but find yourself reaching for a soft drink instead, maybe it’s time to give carbonated water a try. Sometimes referred to as a healthful alter-native to soda, carbonated water is plain water with dissolved carbon dioxide. Not only is carbonated water a good way to stay hydrated, but it may also improve indigestion and constipation.

Stay HydratedYou may not think of water as a nutrient, but it is essential for good health. Water keeps you hydrated, is necessary for moving nutrients throughout your body, keeps you feeling full between meals and reduces fluid retention. Most Americans don’t drink enough wa-ter, according to dietitian Sheila Tucker from Boston College. The amount of water you need to drink each day depends on age, gender, food choices, activity, weather and health conditions. In general, you should aim for 1 quart of water for every 50 pounds of body weight, or 3 quarts a day for a 150-pound person. Adding carbonated water to your drink-ing routine may help you meet your daily fluid needs to stay hydrated.

Improve IndigestionIf you’re feeling a little sick to your stomach after eating, drinking a glass of carbonated water might help, according to a 2002 study published in the “European Journal of Gas-troenterology and Hepatology.” Indigestion, also known as dyspepsia, is a term used to describe a variety of symptoms that occur in the upper abdominal area and may include bloating, nausea, vomiting or quickly feeling full after eating. The researchers of the study do not explain how carbonated water helps.

Alleviate ConstipationThe same 2002 study also found an improvement in constipation in the study participants who drank carbonated water. When you’re dealing with constipation, you know to up your intake of foods high in fiber. But getting enough fluids is as important as fiber when it comes to constipation. Fluids, such as carbonated water, help the fiber work better in your gut and make stools normal and regular.

Jazzing Up Fizzy WaterCarbonated water is a little more exciting than still water, but if you’re a soda drinker trying to make the transition to the healthier beverage, jazzing it up with some flavor en-hancers might help. Add a spritz of lemon or lime to your fizzy water for a touch of flavor. If that’s not enough, mix in a little juice, such as cranberry or orange, for a little sweetness. You can also make flavored carbonated drinks with slices of orange or cucumber or sprigs of mint.

Carbonated water and weight lossYour body weight is the result of a variety of factors – genetics, your overall health, life-style, stress, dietary choices and eating patterns -- all influence the number you see on the scale. It makes sense that there’s no single, magic bullet for successful weight loss. Setting consistent, healthy dietary patterns can go a long way toward reaching weight loss goals, however, and the beverages you drink are as much a part of that formula as the foods you eat. Ditching soda and opting for water -- carbonated or not -- is a step in the right direction.

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Carbonated Water Is FillingCarbonated water, also known as sparkling water, is made by adding carbon dioxide to water under pressure. Carbon dioxide, a weak carbonic acid, is responsible for the drink’s trademark fizz. These fizzy bubbles offer more than refreshment, however – they take up space in your stomach. A 2012 study published in the Journal of Nutritional Science and Vitaminology found that drinking carbonated water on an empty stomach is significantly more filling than drinking plain water. The study’s authors suggest this may be because carbonated water increases gastric activity as well as heart rate -- both of which can con-tribute to feelings of fullness. Although its ability to satiate is relatively short-term, the benefits are clear – drinking carbonated water may fill you up enough to help you avoid unplanned snacking.

Plain Water Is Filling, TooAlthough science has revealed that carbonated water is more filling than regular, or still, water when consumed on an empty stomach, plain water is just as useful at promoting weight loss. A randomized controlled trial published in 2015 in the journal Obesity found that drinking water before eating – specifically, drinking 2 cups of water about 30 min-utes before a meal – can reduce the number of calories you’ll consume in that meal, by an average of 40 calories per meal, or 200 calories a day. Drinking water after you eat may also benefit your weight loss efforts. A study published in the American Journal of Clinical Nutrition in 2015 found that opting for water over diet beverages after mealtime is more likely to lead to greater weight loss.

Gas Bubbles: Benefit or Bother?All things being equal, carbonated water is arguably most helpful for those who are try-ing to lose weight, in part, by giving up soft drinks. Such high-calorie, sugary beverag-es appeal to consumers for a variety of reasons, including their satisfying fizz. Drinking carbonated water lets reformed soda drinkers experience the same refreshing bubbles, without the calories or added sugars, which may ultimately make it easier to defeat soda cravings. For those who were never in the habit of drinking soda or any other carbonated beverage, however, plain water is probably a better dietary choice. Drinking carbonated water – particularly when you’re not used to the effects of carbonation – can leave you feeling bloated and gassy, rather than satisfied or full.

Long-Term Sustainability for Weight LossThe Harvard T.H. Chan School of Public Health calls water the best beverage you can drink, coming in ahead of other healthy choices like unsweetened coffee and tea. There’s no doubt that drinking water – whether carbonated or plain – promotes weight loss, but mak-ing the most of this healthy habit means it has to be sustainable for you. If you don’t like plain water, use carbonated water to establish your new dietary routine. You can add citrus slices, mint sprigs or a splash of fruit juice to help you transition from other bev-erages. Once water becomes your beverage of choice, try switching out the carbonated variety for filtered tap water. Knowing that plain water is inexpensive and convenient can help you make drinking it into a lifelong habit for good health.

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Chapter 3- Best Sparkling Water BrandsDrink a top sparkling water brand to feel refreshed and rejuvenated. From springs locat-ed in France and Norway to mineral water from Germany, the following list offers you the chance to explore a wide array of sparkling water brands. Flavored beverages fea-ture natural flavors derived from fruit instead of white sugar. Create your own flavorful carbonated concoctions by mixing your quality water with juice. Instead of relying on nutritional supplements, drink digestible minerals found in natural mineral water. For op-timum health, the list includes sparkling water labels devoid of artificial preservatives. Plus, you are sure to love the taste. The companies below have been reviewed based on a wide range of qualitative and quantitative statistics. In some cases, variable listing fees effect position on this list; however only highly-regarded firms are accepted through our review analysis

#1 Perrier is a tasty brand of mineral water that is bottled in France in Vergeze, and it is sold in almost 150 countries worldwide. This mineral water has a high level of natural carbonation, and the company that sources this beverage uses a distinctive green glass bottle for most of its prod-ucts. The source of Perrier water is a spring that has natural carbonation, but the mineral water is purified first, remov-ing its gases. After the water is purified, the carbonated gases are added back to the beverage so that it matches the natural spring water from the Vergeze spring.

#2 Voss is a brand of Norwegian water sold in more than 50 countries around the world. Their water is sourced in Iveland, Norway from an underground aquifer. Sold as an artesian wa-ter, the brand distinguishes itself from its competitors with its unique packaging, a glass or plastic bottle shaped like a cylinder. Voss sells two different types of products, regular and sparkling water. In 2016, Voss expanded their brand of sparkling water to include two flavors, lemon cucumber, and lemongrass. Voss is also a brand concerned about the environment and as a result, Voss produces their products in ways that lessen their carbon footprint.

#3 When San Pellegrino was first established in 1899, the brand instantly became a staple of premium restaurants and wineries. The beverage is sourced from a spring that produces mineral water of the highest quality, and the water has a smooth and soft feel in the mouth that is both highly refreshing and satisfy-ing. Master chefs and expert sommeliers love the water because of its ability to pair well with just about any other consumable item, and the water itself is even said to help boost the inher-ent taste of those high-end dishes and wines. San Pellegrino is a world-class sparkling water brand.

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#4 When Gerolsteiner was first founded in 1888, it was before glass bottling techniques had been perfected, so their first prod-ucts were packaged in clay bottles. Those clay bottles didn’t stay around for long in the Gerolsteiner company because they were one of the early adopters of glass as the new standard for the bottled water industry. The brand has a great reputation for leading the industry when it comes to new advances and innova-tive techniques. They were even one of the first brands to offer a flavored variety of their delicious water. Orange and Lemon are currently available, and they are so tasty they could be called soft drinks

#5 For those who love their sparkling water, Crystal Geyser has served as a stalwart brand with delicious flavors available. In fact, many of those who are trying to kick the soda habit have re-ported success by switching to Crystal Geyser. Whether they’re a fan of the lime, lemon, orange or berry flavor, people have re-alized that Crystal Geyser can be a phenomenal replacement—without any of the downsides. Perhaps because it is sugar-free and tastes excellent, Crystal Geyser is a perennial favorite at many grocery stores and restaurants.

#6 - Schweppes sparkling water was the predecessor to the very first soft drink the world had ever known. When Jacob Schweppe perfected the carbonation process in 1783 by inventing a bot-tle that could hold the pressure necessary for carbonation, he changed the entire beverage industry for all time. Just a few years after the introduction of Schweppes Tonic Water, which was the first soft drink created by Jacob Schweppe after Schweppes Sparkling, the world of cocktails and mixed libations exploded in popularity, and it wasn’t long before other carbonated mixers were added to the fray. To this day, Schweppes is a world-class cocktail mixer.

#7 - Premium sparkling water is a rare commodity, and the Talk-ing Rain brand has been responsible for distributing some of the highest quality sparkling waters in the last 30 years. They use the best ingredients available to produce sparkling water of such in-credible taste and texture that the brand won the honor of being called Liquid Refreshment Company of the Year in 2014. They have maintained their position as a leader in the bottled water industry for their entire tenure, and they don’t ever use artificial ingredients of any sort. Their flavored options have zero calories in spite of the amazing taste.

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#8 Poland Spring, founded in 1845, is a brand of spring water bottled and sold in the United States. Their water is sourced from multiple fresh spring water sources in the state of Maine. Poland Spring, a subsidi-ary of Nestle Water, sells a variety of water products, including bottled sparkling spring water that is available in 11 different varieties and fla-vors, canned sparkling spring water that is sold in 5 different flavors and distilled spring water that is sold in one-gallon jugs. The brand is often one of the top selling bottled spring water brands in the United States

#9 When the Saratoga Spring brand was first created, it was still during a time when the horse was the most common form of trans-port, and the lightbulb had yet to illuminate the world. In 1872, the company first bottled its delicious water, and during the 150 years since then, it has become much more recognizable. Geyser Lake in Saratoga Spring, New York is the source for every drop of the amaz-ing water, and despite the fact that original spring is no longer used as a source for the brand, it is still used for bottling. Their amazing products will be available for years.

#10 Sparkling water has been a staple of high-end dining for gen-erations, and Badoit was one of the first premium products in that genre. It has very little carbonation, and many experts have stated that it is perfectly balanced between carbonation and mineral con-tent for the human body. That means the water is just carbonated enough to increase the appeal, but not so carbonated that it de-stroys the taste. Badoit has a wide array of minerals that act as elec-trolytes, and all of those also provide a taste that is both smooth and nearly sweet on the tongue. Badoit is in a category of its own.