Effect of pH on the taste of alkaline electrolyzed water
Koseki M, Tanaka Y, Noguchi H, Nishikawa T.
Yamawaki Gakuen Junior College, 4-10-36, Akasaka, Minato-ku, Tokyo 107-8371, Japan. firstname.lastname@example.org
The pH dependence of the taste of alkaline electrolyzed water (AEW) made by electrolyzing bottled mineral waters was examined by sensory evaluation. For water with a calcium concentration of 79 or 93 mg/L, the taste of AEW with a pH of 9.5 was considered better than that of the unelectrolyzed water. In contrast, for water with a calcium concentration of 10 mg/L, the taste of the unelectrolyzed water was preferred to that of AEW with a pH of 9.5. Electrolysis reduced the calcium concentrations in waters with calcium concentrations of 79 or 93 mg/L, but did not change the calcium concentration in water with a calcium concentration of 10 mg/L. Electrolysis probably improved the taste of water with a higher calcium concentration by reducing the calcium concentration; however, the effect of electrolysis on water with a calcium concentration of 10 mg/L is likely to be the result of the pH increase alone.
PMID: 17995745 [PubMed – indexed for MEDLINE]
Effect of pH on the taste of alkaline electrolyzed water http://www.ncbi.nlm.nih.gov/pubmed/17995745 PubMed Central (2007)
Editor’s note: Although this study was specifically done on alkaline bottled mineral water, all water ionizers are capable of producing 9.5 alkaline electrolyzed (or ionized) water. Calcium content will vary based on the source water, and 70% of the US has hard water with a high calcium content. The main differences in taste that users report when drinking ionized alkaline water vs. tap or regular bottled water is that it is smoother, silkier, lighter and sweeter.
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