Szóda

Szóda, commonly known as soda water or carbonated water, is water in which carbon dioxide gas has been dissolved under pressure, creating bubbles. It can be plain or mineral water with dissolved CO2, and some waters are naturally carbonated from springs. In different markets, terms vary: seltzer usually refers to plain carbonated water with no added minerals, while club soda contains minerals such as sodium bicarbonate or other salts to impart a mild taste. The generic term szóda is often used for carbonated water in various languages.

Production and labeling: commercially, szóda is produced by dissolving CO2 in water under high pressure in bottling facilities. It may be bottled as plain carbonated water or labeled as mineral water if minerals are present. Domestic carbonation devices and siphons allow home preparation by infusing water with CO2. Flavored versions mix natural or artificial flavors with carbonated water.

History: the carbonation of water has been known since the 18th century. British chemist Joseph Priestley developed methods to infuse water with carbon dioxide in the 1770s, leading to commercial production in the following decades. The Schweppes company, founded in the late 18th century, helped popularize carbonated beverages. Carbonated water became a popular base for soft drinks and a common mixer in cocktails.

Uses and health aspects: szóda is widely used as a refreshing beverage and as a mixer in alcoholic and non-alcoholic drinks. It contains no sugar by itself and is calorie-free, though added flavors or mineral content may vary. Sodium content can be higher in club soda than in plain seltzer. It is generally considered safe for most people unless dietary restrictions apply.