What are the different properties of High TDS and Low TDS mineral waters?
Higher TDS waters have a heavier taste and a much more prominent “mouthfeel,” a term used by water connoisseurs to describe the overall sensory impression. The mouthfeel may include slight saltiness where there is an appreciable Sodium content in the water. Lower TDS waters, particularly those with the very lowest TDS, have virtually no taste, and “express” an airy or light mouthfeel. Consumers describe the lowest TDS waters as tasting clean, with even a hint of sweetness. Natural waters are like snowflakes – no two are exactly the same. Unlike processed waters that are de-bacterialized, homogenized, filtered, polished, and subjected to other procedures that ensure bottled products with 100% identical chemistry, natural waters are organic and behave like organic substances. Samplings over time of the same natural mineral water from the same point of effluence show small deviations in chemistry. This occurs because the water is “alive” and is affected by the geology, climate, and other
