Bottled mineral water has become a common choice for many people both for reasons related to convenience but also for the perception of purity and quality.
However, the labels on bottles can be full of terms and information that are difficult for the average consumer to understand, so in this article we want to shed some light on the subject by going to explore the various terms used on bottled water labeling such as “natural,” “sparkling,” and “mineral” and/or “oligomineral” and/or rich in mineral salts, to help understand and make informed choices when it comes to buying bottled water.
Natural water: why it is called that
Let us assume that natural mineral water is not water without boils
All mineral waters, whether plain, slightly sparkling or fizzy, are in themselves natural. In fact, the defining parameter of natural mineral water is that it is bottled as it flows out at the spring without any kind of treatment and/or manipulation.
Obviously, its composition in minerals may vary depending on the referenceunderground aquifer and may or may not contain mineral salts depending on the type of rocks starting from minimally mineralized, oligomineral, and proper minerals to those rich in mineral salts.
The main characteristic of natural mineral water is its purity.
What is meant by mineral water
Natural mineral water generally has a pH between 6 and 8.
Mineral waters referred to as oligomineral, which represent the majority of mineral waters on the market as can be guessed from the prefix “oligo” (from the Greek “little”), is an indication of a water low in mineral salts with a fixed residue between 50 and 500 mg/L.
In our case, the fixed residue of 298 mg/L midway between the minimum and maximum of the type of waters considered, its low sodium content of 0.001%, and a good dose of bicarbonate of 225 mg/L that gives taste and makes Acqua Minerale Oligominerale Orsini a pleasure for the palate on any occasion.
The low mineral salt content makes it suitable for daily use because it promotes diuresis as well as containing little sodium.
In general, oligomineral waters are recommended for all people i.e., both the elderly, the young and the athletic and those who appreciate good food.
Sparkling water: bubbles generated with carbon dioxide
Sparkling water is another common variety of bottled mineral water that, unlike the others, contains added carbon dioxide, which gives it bubbles that provide taste and palatability by stimulating the taste buds and digestion.
This gas can be added artificially but can also occur naturally in water, in the latter case it is natural effervescent water, typical of waters rising in volcanic areas.
Like natural mineral water, sparkling water is calorie-free but its bubbles stimulate taste receptors to the point of giving the palate a more pronounced sensation of freshness.
For this reason, sparkling mineral waters are often preferred for their refreshing and thirst-quenching taste.
Additional information on chemical and physical analysis
One of the criteria used with which to distinguish different types of water is the fixed residue, which is the content of mineral salts and trace elements contained in one liter of mineral water after it has been subjected to evaporation at 180°C.
In addition to the above, labels on bottled water can also provide nutritional information such as the content of sodium, calcium, and other minerals.
This information can be useful for people on specific diets or who need to monitor consumption of certain nutrients.
Advice for consumers
When choosing bottled water, it is important to consider not only the taste, but also the origin and composition of the water.
Here are some tips for an informed purchase:
- Read labels: it is important to take the time to carefully read the labels on bottled water to understand its origin and composition.
- Consider personal preferences: the water we drink should suit personal preferences whether it is still, sparkling or natural effervescent.
