Carbonated beverages

Carbonated beverages are liquids to which carbon dioxide has been added under pressure, causing a characteristic effervescence and bubbles that provide a refreshing sensation on the palate. These beverages can be either sugary or sugar-free, and come in a wide variety of flavors, from cola and lemon to fruity and natural flavors.

The origin of carbonated beverages dates back to the 18th century, when the chemist Joseph Priestley discovered the method for infusing water with carbon dioxide, replicating natural mineral waters. Since then, they have become popular worldwide and are a common part of many recipes and culinary combinations, especially in mixology and preparations that seek a touch of freshness and effervescence.

Regarding their properties, in addition to providing bubbles and flavor, carbonated beverages can contain caffeine, sugars, sweeteners, and other additives depending on the brand and variety. Their effervescence can help enhance certain flavors in mixtures and can also contribute to digestion when consumed in moderation.

In Latin America, carbonated beverages have various names depending on the country, including:

• Refresco – a generic and very common term in Mexico, Central America, and several South American countries.
• Gaseosa – used in countries such as Argentina, Chile, Peru, and Uruguay.
• Agua con gas – more specific for unflavored carbonated water.
• Soda – in certain countries it can also refer to these beverages, although in some cases it is used for specific drinks or carbonated water.

In cooking recipes, carbonated beverages are ideal for creating light marinades, airy textures in desserts, and cocktails, as well as for adding a refreshing and bubbly touch to various preparations.