What does ionisation mean in the context of drinking water?
Water is our most important foodstuff. When treating tap water using modern filter systems and mineral media, the primary aim is to reduce undesirable substances such as chlorine or limescale and to improve the water’s taste. During ionisation, the pH of the water is raised slightly into the alkaline range either by adding alkaline minerals (such as magnesium and calcium) or through electrolysis.
Differences between conventional tap water and alkalised water
Tap water in Germany is subject to strict controls; however, depending on the region, it contains varying amounts of limescale and disinfection residues (such as chlorine). The treatment process alters the water’s physico-chemical parameters:
| Property | Untreated tap water | Filtered & alkaline water |
|---|---|---|
| pH value: | Usually neutral (approx. pH 7.0 to 7.5) | Slightly alkaline (approx. pH 8.5 to 9.4) |
| Chlorine & odour-causing substances: | May be noticeable depending on the treatment process | Largely reduced by activated carbon |
| Taste profile: | Often hard/distinctly mineral | Noticeably soft and mild on the finish |
Why filtered water tastes better
Many people find treated, alkaline water particularly mild and pleasant to drink. By reducing limescale and off-flavours, it allows the full aroma to develop even when preparing hot drinks such as tea and coffee – without any unpleasant film or residue in the cup or pot.
• The treatment of drinking water using domestic filters serves to improve the taste, soften the water and raise the pH level.
• Claims regarding so-called ‘cluster structures’, ‘hexagonal water’ or cellular detoxification effects are not supported by established scientific evidence.
• Water filters and ionisers are domestic appliances and not medical devices. They are not intended for the prevention, diagnosis or treatment of diseases.