FAQ

Will ice made with Reverse Osmosis water be any different?

High quality ice will be one of the most delightful benefits you will derive from the Reverse Osmosis Drinking Water Appliances. First of all, what is great ice? The best is fairly clear, hard, and free of off tastes. So many of us, however, are used to cloudy cubes that are soft and melt readily in beverages, leaving white specks of residue behind. They may impart a disagreeable taste to our drinks as well. What causes this appearance and texture?

Cloudy cubes: The cloudiness of ice is primarily caused by excess Total Dissolved Solids or mineral salts in the water. Dissolved air, a favorable quality in water comes out of solution as tiny bubbles during the freezing process and may also produce some degree of cloudiness, usually near the center. Ice made just with carbon filtered water usually won’t appear any better than those made from tap water. Does that tell you something?
Soft cubes: The Total Dissolved Solids (TDS) or mineral salts is also responsible for cubes that are soft and melt readily. They prevent ice from forming perfect crystals causing the ice cubes to fracture and melt easily.
Off tasting cubes: Again, the Total Dissolved Solids can give ice a salty or metallic taste. Also chlorine and organic impurities can give ice a medicinal or fishy taste. One of the most common sources of off-tastes in ice is in the foods in your freezer. Ice acts like a sponge for odors in the surrounding air. So, whatever food is in the freezer will readily impart its “smells” to the ice being made.



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