Club soda

75 Good
$7.99 · 12 pack · 12 oz
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Summary

This club soda is made from carbonated water with added minerals like sodium bicarbonate and sodium citrate, which are common in such beverages. While it is minimally processed, the presence of added sodium compounds can be a concern for those monitoring sodium intake. The product does not contain harmful contaminants, but the added ingredients slightly reduce its purity compared to natural spring or glacial waters.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Water Bottles

Key ingredients 5

Carbonated water
Neutral

Carbonated water is the primary component of club soda, providing the base liquid. It is created by dissolving carbon dioxide gas under pressure, which gives it a fizzy texture. This process is standard for carbonated beverages and does not inherently affect health.

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Sodium bicarbonate
Neutral

Sodium bicarbonate is used to regulate acidity and add a slight salty taste to club soda. It is a common additive in carbonated beverages and is generally recognized as safe. The processing involves simple chemical reactions to produce a stable compound.

Risks

Excessive consumption may lead to increased sodium intake, which can affect blood pressure.

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Sodium citrate
Neutral

Sodium citrate acts as a buffering agent to maintain the pH balance in club soda. It is produced through the neutralization of citric acid with sodium hydroxide or sodium carbonate. This ingredient is widely used in food and beverages for its stabilizing properties.

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Potassium sulfate
Neutral

Potassium sulfate is included to enhance the mineral content and taste of club soda. It is a naturally occurring mineral that is refined for use in food products. The processing ensures purity and safety for consumption.

Disodium phosphate
Neutral

Disodium phosphate is used as an emulsifier and to control acidity in club soda. It is synthesized through the reaction of phosphoric acid with sodium hydroxide. This ingredient is common in processed foods and beverages for its stabilizing effects.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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