MINERALS ADD TASTE TO WATER
It's minerals who decide whether a water tastes salty, sweetish, slightly bitter, whether it is perceived as "dry" or invigorating on the palate. In addition to the specific taste minerals bring to the water, the mineral composition also influences the aroma of tea, coffee, whiskey or wine.
How are seven mineral ions created by the LUQEL Water Station?
Mineral ions are formed when minerals are dissolved in water. Solid minerals disintegrate when dissolved in water and anions and cations are formed which recombine freely in water. In our Water Station, we use five mineral compounds: calcium chloride, magnesium sulfate, magnesium chloride, sodium bicarbonate, and potassium bicarbonate. When these are released into the water in precisely calculated quantities via the specially developed dosing system, seven mineral ions are created from them, which float freely in the water. These are the cations calcium, magnesium, sodium, potassium and the anions hydrogen carbonate, sulphate, chloride.
It is important to know that these ions recombine differently in water than they do in solid matter. In this way we produce calcium and magnesium hydrogen carbonate, the water hardness that is decisive for the taste of our water.
MINERALS IMPACT THE HEALTH VALUE OF WATER
In our body, minerals have three main functions: They are building material for the skeleton, components of hormones and enzymes, and they are components of biologically active compounds such as the red blood pigment, hemoglobin. As opposed to powdered mineral concentrates, liquid minerals are more easily absorbed by the body. Their so-called bioavailability is higher.
SEVEN MINERAL-IONS ENSURE A GREAT TASTE EXPERIENCE
After passing through all the filtration stages of the HYDRONAR technology, the LUQEL minerals are released into the water by a high-precision dosing system. Tap water becomes individual LUQEL water.