Applications of natural plant extracts in soft drinks - Natural Food Additives, Ingredients and Flavourings - page 350

Table 15.6 Prescribed concentrations and values for natural mineral water, spring water
and bottled drinking water

Parameter Concentration or value Units of measurement

Colour 20 mg/l Pt/Co scale

Turbidity 4 NTU

Odour 3 at 25°C Dilution number

Taste 3 at 25°C Dilution number

Sulphate 250 mg SO 4 /l

Sodium 200 mg Na/l

Nitrate 50 mg NO 3 /l*

Nitrite 0.5 mg NO 2 /l*

Aluminium 200 μgAl/l

Copper 2 mg Cu/l

Fluoride 1.5 mg F/l

Hydrogen ion concentration 4.5 min. to 9.5 max. pH units

Tritium (for radioactivity) 100 Bq/l

Total indicative dose 0.10 mSv/year †

Manganese 50 μg Mn/l

Source: Natural Mineral Water, Spring Water and Bottled Drinking Water (England) Regulations
2007, Schedule 2, Part 2, Table A.
Notes:
These regulations apply to England. Corresponding regulations apply to Wales, Scotland and
Northern Ireland.
* The concentration (mg/l) of nitrite divided by 50 added to the concentration (mg/l) of nitrate
divided by 3 must not exceed 1.0.
† The fi gure excludes tritium, potassium-40, radon and radon decay products.

the regulations set out 'catch all' phrases that require the water to be free from any
microorganism, property or substance that may either alone or in combination
constitute a potential danger to human health (see Tables 15.7 and 15.8).
Additionally, where water has been softened or desalinated its hardness must
not be less than a minimum concentration of 60 mg/litre of calcium. Where non-
carbonated ready-to-drink products are being manufactured, it is often desirable
to pass water used from wells or boreholes through a 0.2 μm fi lter to exclude
mould spores. If this is not carried out, mould growth can sometimes occur even
when the product has been in-pack pasteurised.
When beverages based on a high fruit or juice content are being manufactured,
the presence of a high calcium content in the water may in some situations cause
a gel to form if pectin present in the fruit has been degraded to produce a signifi cant
level of polygalacturonic acid in the fruit component.

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15.7 Future trends
The market for soft drinks in many countries is divided into ready-to-drink and
dilute-to-taste products, although the latter probably have a longer tradition in
the UK and some Commonwealth countries. Dilute-to-taste products are a