Mineral water and its quality
Geologists and food engineers tend to have disparate definitions of mineral water. Geologists use the term mineral water to describe groundwater that has a therapeutic effect due to a high content of mineral salts, gases, microelements, organic compounds and other qualities (radioactivity, pH, temperature). The amount of salts dissolved in water must be at a level of at least one gram per litre – then the water can be considered mineral water.
Usually natural mineral water has more dissolved mineral salts. Mineral waters rich in carbon dioxide, chloride, iron, bromide, sulphates, sulphides, radon, silicon and iodine can be distinguished in nature. Besides carbon dioxide, mineral waters can also include nitrogen in gaseous form. Less saline mineral waters make good beverages, saltier ones are for baths.
– Internationally, the quality of natural mineral waters is subject to fairly stringent requirements.
– Natural mineral water must originate in uncontaminated underground sources and be naturally pure in its original form.
– The makeup of the mineral salts in such water must be stable.
– Physiological analysis is required to officially certify the therapeutic properties of a mineral water.
– Water must be bottled at the source. Natural mineral water may be transported only in the package in which it is to be sold.
– Natural mineral water may not be processed. As one exception, only carbon dioxide may be added.
– Natural mineral water must, of course, be microbiologically clean.
– The label on natural mineral water bottles must show the location and name of the mineral water extraction site, and the mineral content.