Nongfu Spring is alkaline or acidic water?

There are two sayings on one label that Nongfu Spring Co., Ltd. has always stated that “the drinking water it produces is weakly alkaline and natural drinking water, which is beneficial to human health.” Over the years, the scientific nature of this propaganda has been criticized by people both inside and outside the industry. .

Recently, Ji Heli, a food safety expert and professor of the Shanghai Institute of Applied Technology, pointed out that the nominal “PH value and natural weak alkalinity” on the outer package of Nongfu Spring's natural drinking water is not scientific, making people confused about this. Whether the water is weak alkaline water or weak acidic water.

The Shanghai Food Additives Industry Association recently held a high-level “4th Shanghai Food Safety and Food Additives Symposium”. The participants included well-known food experts and leaders of government authorities. Prof. Ji Heli said in a speech titled “Legal Liability and Social Responsibility of Food Labeling” that all contents of food labels must not be described or introduced in a wrong, misleading, or deceptive manner; food labelling All content must be easy to understand, accurate, and scientific.

Prof. Ji Heli picks up a bottle of “Nongfu Spring Natural Drinking Water” in a 550-ml bottle and points out to the attending staff the problem with the packaging of the product: The label is marked with “pH (25°C) 7.3±” at the top of the label. 0.5”, but the middle and lower part of the label is also marked “natural and slightly alkaline”.

Ji Heli analysis said that according to the “pH (25°C) 7.3±0.5” marked by Nongfu Spring, after the farmer's spring drinking water is packaged and stored for a period of time, its PH value will decrease and it may be reduced to 6.8. Once the pH of the Nongfu Spring's natural drinking water drops to 6.8, the water turns into acidic water instead of the slightly alkaline water that Nongfu Spring has always claimed.

Professor Ji Heli pointed out from a professional point of view that natural water in Nongfu Springs contains minerals. After packaging and sealing, there is still a small amount of oxygen in the bottle. During storage, the minerals and oxygen in the bottle react to form a precipitate. Of course, this precipitate is not necessarily visible to the naked eye. After this reaction occurs, the pH of the water will decrease as time goes by, and the natural drinking water of Nongfu Spring will turn into acidic water.

Professor Ji Heli believes that in order to allow consumers to clearly understand the consumption, Nongfu Spring Co., Ltd. should do in-depth research to figure out the regularity of the pH change and the corresponding PH value of the natural drinking water produced by the company after different types of packaging. Clearly labeled.