John Myers
When the sparkling mineral water tingles on the tongue, many people perceive it as pleasantly fresh. But what actually characterizes carbonic acid and what happens when we drink fizzy water, for example?
Carbonation: more freshness and aroma
If we are really thirsty, water is still the number one soft drink. If it is mixed with H2CO3 – the chemical formula for carbonic acid – we find the thirst quencher to be even more effective. The bubbles emphasize the sour taste. Strictly speaking, it is not the carbonic acid that is responsible for this, but carbon dioxide (CO2). The gas causes the hissing sound when a bottle of mineral water is opened for the first time: a sound that we associate with a kick of freshness. H2CO3 forms when CO2 meets water, but evaporates after just a few nanoseconds.
Carbonation spices up drinks and food
The aroma-enhancing properties of carbonic acid result from the fact that it cleans the taste buds on the tongue: we taste better. Sparkling water with a high level of carbonic acid is therefore more suitable as water for wine spritzers than still varieties. Incidentally, you can easily spice up tap water with a drinking water soda maker. Read our article on healthy drinks for more information and inspiration. The use of carbon dioxide is not limited to drinks, but is surprisingly versatile. If you use mineral water for cooking and baking, dishes become creamier, fresher in colour, more aromatic and lighter.
This is how carbonic acid affects us
Other advantageous properties are attributed to carbonic acid. The carbon dioxide dissolved in water is said to stimulate the mucous membranes to produce digestive juices, has a mild germicidal effect and promotes the absorption of nutrients. On the other hand, there are voices who consider carbonic acid to be unhealthy. According to supporters of the alkaline diet, a high consumption of foods containing H2CO3 disrupts the acid-base balance. The name may cause confusion here, because from a chemical point of view, carbonic acid is only slightly acidic, while sparkling water is even neutral. However, it is true that sensitive people react to carbon dioxide with belching and heartburn.
Carbonic acid as a fattening agent?
In 2018, a study by scientists at a university in Ramallah caused quite a stir. Experiments with rats had shown that fizzy drinks stimulated the animals’ appetite and they ate more than necessary. Other studies come to the opposite conclusion. The carbonic acid stretches the stomach and reduces the feeling of hunger. In addition, keep the digestive effect rather slim.
