We also looked at soda carbonation systems! These are very small and do not require a power supply, but the bubble experience is not even worth mentioning! However, we looked into them to understand! Water and CO2 only combine under certain conditions, one of which is that the water must have a temperature of less than 3°C. In a professional chilled sparkling system, a high-pressure reaction is triggered that produces carbonic acid (H2CO3), which gives the water a particularly refreshing and long-lasting taste.

In soda carbonating systems, this does not happen. CO2 is simply introduced, but after a short time the water is no longer as sparkling as before. You can clearly see how the CO2 evaporates almost immediately. If you fill a glass of water with bubbles from a soda bubble system, the sparkling effect disappears after a few minutes. A soda bubble system can blow 2 to a maximum of 3 g of CO2 into the water. In a professional bubble system, not only is the temperature perfectly controlled, but in the pressurised 'carbonator' the water is combined with CO2 and carbonic acid is obtained from the CO2! If you fill a glass of sparkling water with a chilled sparkling system, such as our SPARKLING, it is still sparkling after hours. For your information, our SPARKLING can reach CO2 levels of up to 8 g per litre. San Pellegrino has a CO2 content of around 7g per litre, just for comparison!

And that is why we choose a chilled sparkling system!