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 – only then can the water be considered mineral water.
Natural mineral water usually 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. Mineral waters with lower saline content make good beverages, saltier ones are for baths.