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Everything you need to know about carbonated water. Types, terminology, and the science behind the bubbles.
Not all bubbly water is the same. Here is what each type actually is, what it contains, and how it differs.
Also known as: Carbonated water
What it is: Pure water infused with carbon dioxide gas under pressure. Contains only water and CO2. No added minerals, no sodium, no sweeteners.
Taste: Clean, neutral water taste with fizzy bubbles. The purest expression of carbonated water.
Example: SOMA, most store-brand sparkling waters
Also known as: Club soda
What it is: Artificially carbonated water with added mineral salts: sodium bicarbonate (baking soda), sodium citrate, and sometimes potassium sulfate.
Taste: Slightly salty or mineral taste due to added sodium. Sharper carbonation than sparkling water.
Example: Bisleri Soda, local soda brands
Also known as: Indian tonic water
What it is: A sweetened carbonated drink containing water, sugar or high-fructose corn syrup, quinine (a bitter alkaloid), citric acid, and often natural or artificial flavors. This is a soft drink, not a water.
Taste: Sweet and bitter, distinctive quinine flavor. Designed as a cocktail mixer for gin and tonic.
Example: Schweppes Tonic Water, Fever-Tree
Also known as: Seltzer water
What it is: Functionally identical to sparkling water. Plain water carbonated with CO2, no added minerals or flavors. The term is predominantly used in the United States.
Taste: Identical to sparkling water. Clean, neutral, bubbly.
Example: White Claw Seltzer (before flavoring), La Croix (plain)
Also known as: Natural mineral water
What it is: Water sourced from a natural mineral spring, containing naturally occurring dissolved minerals like calcium, magnesium, sodium, and bicarbonates. Can be still or sparkling.
Taste: Varies by source. Often has a distinct mineral or earthy character. Some people taste the difference immediately.
Example: Perrier, San Pellegrino, Badoit
| Type | Added Minerals | Sugar | Calories | Sodium |
|---|---|---|---|---|
| Sparkling Water | No | No | 0 | 0mg |
| Soda Water / Club Soda | Yes (added) | No | 0 | 20-75mg |
| Tonic Water | Quinine | Yes (18-22g) | 70-90 | Varies |
| Seltzer | No | No | 0 | 0mg |
| Mineral Water | Yes (natural) | No | 0 | 5-50mg |
The science and terminology behind sparkling water, explained plainly.
A measurement of all dissolved substances in water, including minerals, salts, metals, and organic matter. Measured in parts per million (ppm) or milligrams per liter (mg/L).
Why it matters: Low TDS (under 50 ppm) = very pure, clean-tasting water. SOMA uses purified water with low TDS. High TDS (above 500 ppm) can affect taste and may indicate high mineral content. Bottled mineral waters typically range from 100-1500 ppm. For example, San Pellegrino has a TDS of around 1109 ppm.
The amount of dissolved CO2 in water, which determines the intensity of fizz. Can be measured in volumes of CO2 or grams per liter (g/L).
Why it matters: Light carbonation: ~3-4 g/L (gentle, subtle bubbles). Medium carbonation: ~5-6 g/L (noticeable fizz). Strong carbonation: ~7-8 g/L (intense, aggressive bubbles). SOMA aims for medium carbonation with fine, consistent micro-bubbles. Perrier has strong carbonation with large bubbles. San Pellegrino has light carbonation.
A scale from 0 to 14 measuring how acidic or alkaline a substance is. 7 is neutral. Below 7 is acidic. Above 7 is alkaline.
Why it matters: Still water: pH ~7 (neutral). Sparkling water: pH ~3-4 (mildly acidic from carbonic acid). For reference: orange juice pH ~3.5, coffee pH ~5, cola pH ~2.5. The mild acidity of sparkling water is clinically insignificant for dental health according to published research.
A weak acid (H2CO3) that forms when carbon dioxide dissolves in water. It is responsible for the slight tangy taste and mild acidity of sparkling water.
Why it matters: Carbonic acid is extremely weak and unstable. It breaks down quickly, which is why sparkling water goes flat when left open. Despite the word 'acid,' it is far less corrosive than the acids in citrus fruits, vinegar, or soft drinks.
Carbon dioxide that meets purity standards for use in food and beverages. Must be at least 99.9% pure with strict limits on impurities like moisture, oil, and other gases.
Why it matters: SOMA uses food-grade CO2 for carbonation. This ensures the bubbles are clean and do not introduce unwanted tastes or contaminants. Not all CO2 is food-grade; industrial CO2 is not suitable for beverages.
The process is straightforward. Purified water is placed in a pressurized vessel. Food-grade carbon dioxide gas (CO2) is then injected under pressure. At higher pressures, more CO2 dissolves into the water, creating stronger carbonation.
When you open the bottle and release the pressure, the dissolved CO2 comes out of solution as bubbles. This is the same principle behind all carbonated beverages. The difference is in the water quality, the CO2 purity, and what else gets added (or in SOMA's case, what does not get added).
The size and consistency of the bubbles depend on the carbonation pressure, temperature, and technique. SOMA uses controlled conditions to produce fine, consistent micro-bubbles rather than large, aggressive ones. The result is a smoother mouthfeel.
After carbonation, the water is bottled immediately in glass to preserve the CO2. Glass is non-porous and does not allow CO2 to escape the way plastic does over time, which is why glass-bottled sparkling water stays fizzier longer.
Try India's purest sparkling water. Just H2O + CO2. Rs.99.
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