We use widely used food components:
- potassium bicarbonate (often used in baking - moreover, potassium is a mineral salt which we are very often deficient in)
- malic acid (organic acid from the apple, which is, for example, used in oenology)
- natural flavors
These products, in contact with water, produce effervescence.
They are regulated at European level within the framework of the “Codex Alimentarius” and are not subject to any Acceptable Daily Intake (ADI).